Schramsberg Brut Rose 2007 Front Label
Schramsberg Brut Rose 2007 Front Label

Schramsberg Brut Rose 2007

  • CG96
  • WE94
  • RP92
  • WS91
750ML / 12.6% ABV
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4.8 5 Ratings
750ML / 12.6% ABV

Winemaker Notes

Juicy strawberry jumps out of the glass, followed by raspberry and cherries. The berry bouquet is complemented by mandarin orange and papaya. The palate has exotic flavors of mango and cantaloupe, followed by mouthwatering citrus. A juicy viscosity leads to a long, lingering finish.

Blend: 71% Chardonnay, 29% Pinot Noir

Critical Acclaim

All Vintages
CG 96
Connoisseurs' Guide
Seamlessly combining the cherry-like fruit and vinosity of Pinot Noir with an absolute wealth of autolyzed yeast and very clear in its grasp of what a serious Rosé should be, the latest J. Schram version is a fascinating wine of extraordinary layering, depth and polish. It is explosively bubbled and its very fine mousse lasts and lasts, and, while showing a bit of finishing grip that indelibly marks it is as a true Rosé, its altogether remarkable sense of refinement puts it in a class all its own.
WE 94
Wine Enthusiast
With a pretty pink-salmon color, this Pinot Noir-based blush is rich and full-bodied. It has considerable weight for a bubbly, but the acidity and freshness and yeasty tang lift it up to Champagne elegance. Impossible not to fall in love with this raspberry-scented beauty, but why wouldn’t you want to?
RP 92
Robert Parker's Wine Advocate
A sensational effort, the 2007 Brut Rose (60% Pinot Noir and 40% Chardonnay) offers a beautiful light salmon/pink color as well as a terrific nose of framboise/kirsch and strawberries. The wine hits the palate with freshness, lots of tiny, well-defined bubbles, medium body and a fresh, long finish. This beauty is a top-notch dry rose sparkling wine.
WS 91
Wine Spectator
Boldly structured, yet retains a sense of delicacy, with floral strawberry and spice aromas and full-bodied cherry, vanilla and caramel apple flavors that linger on a festive finish. Drink now through 2014.
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Schramsberg

Schramsberg Vineyards

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Schramsberg Vineyards, California
Schramsberg Vineyards Winery Image

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.

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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What are the different types of Champagne and sparkling wine?

Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.

How is Champagne and sparkling wine made?

Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.

What gives Champagne and sparkling wine its bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.

How do you serve Champagne and sparkling wine?

Ideally for storing Champagne and sparkling wine in any long-term sense, it should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.

How long does Champagne and sparkling wine last?

Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

PBC1972942_2007 Item# 110348

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