Scharffenberger Cellars Brut Excellence
Mendocino County, California, United States
San Francisco Chronicle Wine Competition
January 15, 2018, SFC Wine Competition
Wine & Spirits
December 31, 2017, Josh Greene
“This is a gentle sparkler, its pleasantly sweet fruit cushioning the brisk undercurrent of lemony freshness. An easy wine for toasting friends or celebrating a birthday.”
91 Points, Editor’s Choice
December 31, 2017, Jim Gordon
“Dry, appetizing and complex, this wine has intricate aromas of butter, almond and toast followed by mellow fruit flavors, lingering spices and a suave texture that seems to encourage the long finish. It’s light- to medium-bodied and excellent in overall quality.”
International Wine & Spirits Competition 2017
Gold, Best of Class
December 1, 2017, Josh Greene
“Lovely richness and a toasted brioche character hugs bright apple, citrus, and yellow stone-fruit flavors. The wine’s midpalate is creamy, its finish lingering and fresh.”
August 31, 2017, Tim Fish
“Creamy and lively, with festive apple and spice flavors.”
Scharffenberger Cellars has been pioneering premium Mendocino California sparkling wine since 1981, with grapes sourced from Scharffenberger’s own 120 acres of vineyards, as well as select vineyards in Mendocino County. Grapes grown in Mendocino County — an unmatched appellation for sparkling wine — benefit from the cool coastal influences of the Pacific Ocean.
Scharffenberger grapes also enjoy the deep soils and sunshine provided by the protected Anderson Valley. The winery stays true to its original winemaking philosophy, to create stellar quality, delicious sparkling wines that reflect the diversity of the premier Mendocino County viticultural appellation.
Scharffenberger Brut Excellence is made using the méthode traditionelle process, whereby the wines are individually bottle-fermented before being riddled and disgorged. Most of the base wines undergo malolactic fermentation, which softens and rounds out the blend. The wine is approximately 60% chardonnay and 40% pinot noir. The full malolactic style adds a vanilla cream character producing a round and full-bodied wine.
After approximately two years on the 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.
Varietals: 60% Chardonnay, 40% Pinot Noir
Wine Alcohol: 12%
Cases Produced: 20,000 – 9 Litre cases