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Scharffenberger Brut Excellence
The wine is two-thirds Pinot Noir which produces a red fruit (cherry and plum) forward nose combined with one-third Chardonnay which adds the tropical expression of litchi nut and mango. The 100% malolactic fermentation adds a vanilla cream character producing a round and full-bodied wine. After approximately two years on the yeast lees, there are notes of freshly baked bread and pastry that enhances the more fruit forward style of the wine. Finally, after several months on the cork the wine develops caramel and hazel complexors.
Critical AcclaimAll Vintages
The history of Scharffenberger Cellars begins in 1981 in the heart of California's Anderson Valley. Situated only miles from the coastal influences of the Pacific Ocean, Scharffenberger Cellars also enjoys the deep soils and sunshine within the protected valley.
Originally founded by John Scharffenberger, the company has undergone many transitions, including a name change when it was formally known as Pacific Echo from 1998 until July 2004. Today, the name has been restored back to Scharffenberger Cellars under the management of Maisons Marques & Domaines.
In early 2018, Jeffrey Jindra took over the winemaking operations, bringing extensive experience acquired during his years producing wine both in California and New Zealand. Jeffrey stays true to the winery's original philosophy, to create stellar quality, delicious sparkling wines that reflect the diversity of the premier Mendocino County viticultural appellation.
A large and diverse appellation within California’s North Coast AVA, Mendocino is home to several smaller sub-regions—most notably the Anderson Valley. This scenic region, with rolling hills covered in redwood forests as well as vineyards, is one of the world’s top producers of certified organically-grown grapes. Due to wide geographical and climatic variation, a vast array of wine styles can be found here.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.