A red fruit-forward nose with a tropical expressionof litchi nut and mango. Vanilla cream character which makes for a round and full-bodied wine. After 2 years on lees there are notes of freshly baked bread and pastry that enhances the more fruit-forward style of the wine. After several months on the cork the wine develops caramel and hazelnut complexities.

The wine is approximately two-thirds Chardonnay and one-third 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.

Wine maker notes

Scharffenberger Brut Excellence is made by the traditional methode champenoise process, whereby the wines are individually bottle-fermented before being riddled and disgorged. 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.

Food pairing

Serve with oysters, bay scallop appetizers, rich creamy cheeses and fresh tropical fruit.

Producer

The history of Scharffenberger Cellars begins in 1981 in the heart of California’s Anderson Valley. Originally founded by John Scharffenberger, the company has gone through many transitions, including a name change when it was formally known as Pacific Echo from 1998 to 2004. Today, the name has been changed back to Scharffenberger Cellars under the new management of Maisons, Marques & Domaines. The first release will be the Scharffenberger Brut.