Scharffenberger Brut Excellence NV (Mendocino County, California) - [JD 93] [DM 93] [TP 93] [JS 92]

Scharffenberger Brut Excellence NV
(Mendocino County, California) - [JD 93] [DM 93] [TP 93] [JS 92]


$30.00 $23.97 Save $6.03
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JD93 DM93 TP93 JS92
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Winemaking

All of our wines are made in the two-step méthode traditionnelle process where the wines are individually bottle-fermented before being riddled and disgorged. To accomplish this, a small amount of cane sugar and yeast are added to the base blend on its way into bottle. Inside the capped bottle, the yeast will consume the sugar and create carbon dioxide necessary for bubbles. Trapped inside the bottle, the carbon dioxide slowly infuses into the wine to create the fine sparkle known the world over. 

Since the beginning, while not required, approximately 80% of our wine undergoes malolactic fermentation. This secondary fermentation converts malic acid, the tart acid found in a green apple, to lactic acid, the soft creamy acid found in dairy. This technique is a signature of the Scharffenberger style and contributes to the rich and creamy texture of our wine.

Every year, through fractional blending (also known as solera) the reserve wine adds a new chapter to the story of Scharffenberger Cellars. On average, 12% of reserve wine is added to our non-vintage blends, which helps define the classic and consistent flavors and aromas of our sparkling wines. This added layer of complexity ensures that our wines tell the story of our past and current vintages. A portion of the reserve wine is also used in our dosage following disgorgement.

To further the depth of texture, flavors and aromas, every bottle ages a minimum of 24 months on the lees before leaving the winery. Prior to release, the bottles will be riddled (collecting the lees in the neck of the bottle), disgorged (expelling the yeast), topped off with the desired dosage (sweetened reserve wine), and aged on the cork for 6 months.

Tasting Notes

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.


Varietal: 60% Chardonnay, 40% Pinot Noir

Ratings & Reviews

93 Points - Jeb Dunnuck:

Winemaker Jeffrey Jinda uses a solera-like system of fractional blending to make the NV Brut Excellence, typically adding 12 percent of reserve wine to his non-vintage blends, this one a combination of 60% Chardonnay and 40% Pinot Noir. A portion of the reserve wine is used again in the dosage after disgorgement. Given 24 months on the lees, it shows an impressive depth of texture and balanced richness, with lovely notes of creme caramel and brioche. It should age well over the next 5-8 years. Dosage is 8.5 grams per liter.

 

93 Points - Decanter:

There is a richness to this wine, with creamy lemon and almond pastry cream. Tart, piquant notes of sea spray brine and white pepper. Known as the Black Label, it's a late disgorged wine; the base comes from 2015 but was disgorged in 2018. It is a rich and powerful wine with a touch of milk chocolate. Creamy and sweet.

93 Points - Tasting Panel:
“A remarkable value with the poise and presence of wines twice the price. Composed of 60% Chardonnay and 40% Pinot Noir, it rings clear and pure on a nose marked by toast, Asian pear, yellow apple, honeysuckle, and hazelnut; on the palate, lilting, lip-smacking acidity and a creamy tang usher in more orchard fruit enhanced by hints of white fig and apricot.”

92 Points - James Suckling:

A solid core of fruit with apple, strawberry and hints of iron and salt on both the nose and palate. Full yet not too much with a lively mouthfeel and fine tannins. Tensioned and plenty of flavor.



91 Points - Wine Enthusiast Magazine:

A well-rounded, supple texture surrounds attractive toast and nut flavors in this suave and mouthfilling wine. Notes of biscuit, peach and toasted bread give it a nice sense of maturity and complexity.



90 Points, Smart Buy - Wine Spectator:
"Vibrant and steely, with lemon, apple, creamy and toasted spice flavors, leading to a spirited finish. Drink now. ." - TF (Aug 2019)