Winemaking Style

The wines are made in the méthode traditionnelle process where the wines are individually bottle-fermented before being riddled and disgorged.

The wine undergoes roughly 80% malolactic fermentation, producing a rich wine with round complex flavors and a full-bodied style.

Scharffenberger Cellars’ state-of-the-art winery was completed in 1991. The tasting room is open to the public.

Scharffenberger Brut Excellence is made from its own 120-acre vineyards in the Anderson Valley. In addition, Scharffenberger Cellars has long-term contracts with select vineyards in the greater Mendocino County. With this type of vineyard selection, it allows us to produce our trademark cuvée.

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.

Scharffenberger Brut Rosé Excellence is also made by the méthode traditionelle process, whereby the wines are individually bottle-fermented before being riddled and disgorged. Most of the base wines underwent malolactic fermentation, which softens and rounds out the blend. The grapes are sourced from our vineyards in the Anderson Valley as well as other premium quality vineyards in Mendocino County with whom we have long term contracts. This type of vineyard selection allows us to choose from the best vineyards in the area, which enables us to produce our trademark cuvée. The fruit balance and color are achieved by adding between four and five percent of Pinot Noir wine to the blend before undergoing second fermentation in the bottle.