Nose

The 2010 Blanc de Noirs has bright aromas of red cherry, peach, apricot, Mandarin orange and mango. The fruitful nose finishes with nuances of lemon-raspberry tart and marzipan.

Palate

The palate is full on entry with flavors of raspberry, candied pineapple, guava and ginger, complemented by notes of hazelnut and warm pastry crust. Crisp on entry with a balanced acidity, the palate is refined and lingering.

Growing Conditions

The key to producing this complex Blanc de Noirs is Schramsberg’s vast and varied focus on diverse cool-climate vineyards. Pinot Noir from Carneros and Anderson Valley combine with fruit from low-yielding Sonoma and Marin coastal vineyards to develop a sparkling wine with a breadth of fruitful aroma and flavor. Select Chardonnay lots give zest and backbone to the blend.

Winemaking

Making a white wine from a red grape requires great care: hand-picked fruit, early morning harvest, optimal fruit maturity and delicate pressing. A balance of bright flavors, crisp acidity and minimal tannins is achieved. Barrel and malolactic fermentation of particular wine lots add richness and body. Yeast contact in the bottle harmonizes all the elements together in a mature, toasty style. The youthful fruit character of the wine will develop and soften with additional age in the bottle. With proper storage, this sparkling wine will be delicious for many years, even a couple of decades to come. Barrel Fermentation: 31%

Food Pairing

Schramsberg Blanc de Noirs is particularly well-suited to serve with a variety of foods, including soft and nutty cheeses, macadamia nut-crusted halibut, and pork tenderloin with fresh rosemary and lemon thyme.