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Schramsberg Blanc de Noirs 2004

Vintage Sparkling Wine from California
  • CG91
Ships Fri, Aug 25
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Winemaker Notes

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.

Critical Acclaim

CG 91
Connoisseurs' Guide

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Schramsberg

Schramsberg Vineyards

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Schramsberg Vineyards, , California
Schramsberg
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.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CWC974276_2004 Item# 90615

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