Blanc de Noirs (white from black) is the counterpart to Blanc de Blancs (white from white). Made from the red wine grape Pinot
Noir, this is a complex, fruity, medium-bodied sparkling wine. Schramsberg pioneered the Blanc de Noirs style in the United
States, releasing the first such American sparkler in 1967.
Making a white wine from a red grape requires great care – handpicked fruit, early morning harvest, optimal fruit maturity and
delicate pressing. A balance of bright flavors, crisp acidity and minimal tannins is achieved. Over two years of yeast contact in the
bottle knits all the elements together in a mature, toasty style.
"The 2004 Blanc de Noirs offers the essence of baked berry, nectarine, dried tropical
fruit and cherry blossom with subtle aromas of warm pie crust, biscuit and graham
cracker. Hints of guava and tonic lend an exotic note. The creamy mid-palate gives way
to a zesty red tropical fruit finish. This bright, quenching wine will develop plenty of
character and complexity over time while retaining it's youthful integrity."
–Winemakers Hugh Davies and Craig Roemer
Schramsberg Blanc de Noirs is particularly well-suited to serve with a variety of foods;
some examples include soft and nutty cheeses, macadamia nut crusted halibut, and pork
tenderloin with fresh rosemary and lemon thyme.
Focused on Schramsberg's top Chardonnay barrel and tank lots, and aged for seven years prior to release, J. Schram is the winery's signature Brut sparkling wine. Jack and Jamie Davies revived the historic vineyards and cellars in 1965, with a mission to produce California's first world-class sparkling wines. Today, led by their son Hugh, Schramsberg's team continues with this commitment to quality and innovation. Schramsberg also produces the J. Schram Rose, Reserve, Blanc de Blancs, Blanc de Noirs, Brut Rose, Cremant Demi-Sec and J. Davies Diamond Mountain Cabernet Sauvignon.
View all Schramsberg Vineyards Wines
California has nearly 100 American Viticulture Areas (AVAs) and accounts for almost 90% of wine production in the United States. In our section of Other California, we include wines from smaller AVAs as well as wines from the California AVA. Here are a few smaller AVAs you may see on the label:
Livermore Valley AVA
, located right outside of San Francisco and home to wineries such as Wente.
Lodi County AVA
, an AVA further east of San Francisco and known for its excellent, old-vine Zinfandels.
San Francisco Bay AVA
, a sprawling AVA that covers Contra Costa, Santa Clara and Santa Cruz counties, to name a few.
Wine that holds only the California AVA is typically a wine that includes grapes from a number of different AVAs, which leads to the general labeling of the wine as California. This does not denote the quality of the wine, only the diversity of where the grapes originate.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.