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Schramsberg J. Schram Rose 2004

Rosé Sparkling Wine from California
  • WE98
  • CG97
  • WS92
  • WW97
  • WE96
  • WE96
  • RP95
  • WS93
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Currently Unavailable $89.00
Try the 2008 Vintage 139 99
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Winemaker Notes

Intense aromas of rich blood orange and melon mix with subtle notes of raspberry spice and ruby grapefruit. The palate delivers a wonderful balance of spice and fruit, including watermelon, oranges and ripe raspberry. A crisp and tangy finish lingers with a long, quenching acidity. This sparkler is truly one of a kind and should be quite tasty for many years to come.

Critical Acclaim

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WE 98
Wine Enthusiast

An awesome rosé, just a tremendous feat. Made from 11 vineyards in 4 counties, it shows a masterful art of the blend. Insanely rich in toasted bread and lees, showing the influence of six years in the bottle. A tremendous core of strawberries, raspberries, orange zest, roasted macadamia, roasted coconut, pear liqueur and honey lasts into the finish. Despite the richness, the wine is dry. So lovely now you can hardly keep your hands off, but it should age gracefully for the next 10–15 years.

CG 97
Connoisseurs' Guide

This latest version of Schramsberg’s very top Rosé is a tour de force of Méthode Champenoise winemaking, and, if built with a fine supporting cast of fruit, this wine is about pastry shop richness and layers of minerals and creamy yeast. It is every bit as beautifully crafted and balanced as it is rich and plentifully bubbled, and it exhibits stunning length at the finish. To be sure, it is not a winsome Rosé to quaff at garden parties, and it very much deserves to be instead set aside for special occasions.

WS 92
Wine Spectator

Offers bold aromas of cinnamon-spiced apple and cherry, with crisp, focused citrus and strawberry flavors that linger toward a delicate toasty vanilla finish. Drink now through 2013. 1,000 cases made.

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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.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

MSW15600941_2004 Item# 113421

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