Schramsberg Vineyards
Methode Traditionnelle Brut Blanc de Noirs
North Coast, California, USA
Carmel Granny Smith apples.
Carmel Granny Smith apples.
1 person found it helpfulFeb 12th, 2022
Jack and Jamie Davies revived the historic vineyards and cellars in 1965, with a goal to produce world-class sparkling wines. Today, their son Hugh, continues their mission. A blend of 88% Pinot Noir and 12% Chardonnay with stone and berry fruit aromas and earthy spice. On the palate the light mousse shows cherry, apple and raspberry flavors with biscuit and slight baking spice notes. Lingering finish, lively acidity ending with creamy yeasty tones.
Jack and Jamie Davies revived the historic vineyards and cellars in 1965, with a goal to produce world-class sparkling wines. Today, their son Hugh, continues their mission. A blend of 88% Pinot Noir and 12% Chardonnay with stone and berry fruit aromas and earthy spice. On the palate the light mousse shows cherry, apple and raspberry flavors with biscuit and slight baking spice notes. Lingering finish, lively acidity ending with creamy yeasty tones.
Jun 27th, 2017
Fresh, bright acidity with a smoked pear profile. Great poolside sparkler!
Fresh, bright acidity with a smoked pear profile. Great poolside sparkler!
Jun 24th, 2017
12.7% alc.
88% Pinot Noir, 12% Chardonnay.
22% barrel-fermented.
12.7% alc.
88% Pinot Noir, 12% Chardonnay.
22% barrel-fermented.
A breadth of complexity that we love.
A breadth of complexity that we love.
Aug 9th, 2017Best American sparkler I've ever had. Always heard this was a great producer but had a hard time rationalizing paying Champagne prices - I wish I had gotten over this sooner. Creamy toasted brioche with apple and peach with great acidity and balance. Really enjoyed this.
Best American sparkler I've ever had. Always heard this was a great producer but had a hard time rationalizing paying Champagne prices - I wish I had gotten over this sooner. Creamy toasted brioche with apple and peach with great acidity and balance. Really enjoyed this.
Aug 4th, 2017
Just on the edge of being too sweet
Just on the edge of being too sweet
Mar 27th, 2017
Course 2 at Mourad, paired with an incredible caviar/molasses/potato/egg concoction that might have been the greatest thing on a plate
Course 2 at Mourad, paired with an incredible caviar/molasses/potato/egg concoction that might have been the greatest thing on a plate
Mar 17th, 2017