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.
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. Mostly 2018 vintage. 2 1/2 years on the lees. 8g/L dosage. A blend of 60% chardonnay and 40% pinot noir.
92 Points Decanter
A blend of 55% Chardonnay and 45% Pinot Noir from Mendocino County with 10 g/L of residual sugar, aged a minimum of two years en tirage and six months under cork. 14,000 bottles were produced. Riveting aromatics of brioche, creme brule, and candied citrus. Broad and mouth-filling with a creamy mousse that, upon resolve, delivers a crisp wine with depth and textures of crushed river stones, layered with red berry fruit, apricots and tangerine notes, and nutty overtones on the finish.
Winemaker Notes
Scharffenberger Brut Excellence is made by the traditional méthode champenoise process – whereby the wines are individually bottle-fermented before being riddled and disgorged. The wine is approximately two-thirds Pinot Noir and one-third Chardonnay and undergoes 100% malolactic fermentation. Scharffenberger Brut 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. 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 wine is two-thirds Pinot Noir which produces a red fruit (cherry and plum) forward nose combined with one-third Chardonnay which adds the tropical expression of litchi nut and mango. The 100% malolactic fermentation adds a vanilla cream character producing a round and full-bodied wine. After approximately two years on the yeast 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.
