The Reserve is Schramsberg’s top Pinot Noir-based sparkling wine. Representing 2% of the winery’s annual production, this richly-flavored and full-bodied sparkling wine is made from only the finest base wine lots each year. Six years old upon release, this fruitful, creamy bubbly will age gracefully for ten or more years to come.

Source: 51% Napa County, 39% Medocino County, 10% Monterey County

The Reserve is a Blanc de Noirs style sparkler, a white wine gently crafted from red grapes. Handpicking, early harvesting and light pressing are critical. Small amounts of select Chardonnay were included in the blend to lend some additional backbone and length to the palate.

Extensive tasting was conducted over the winter months, with over 100 base wines representing 60 vineyards in five counties being taken into consideration. For the Reserve blend, 40% of the base wines were barrel fermented and aged on the lees for six months.

Following fermentation, each bottle was aged in contact with its own yeast in Schramsberg’s mountainside caves for a minimum of five years. The finishing dosage is the result of a comprehensive review of base wine options, many of which were barrel-aged for five-plus years.

Varietal Composition: 75% Pinot Noir, 25%Chardonnay

Production: 1,776 (6-pack cases)

Alcohol: 12.6%

TA: 0.87 g/100ml

pH: 2.98

RS: 1.13%

Dominant Pinot Noir characteristics of bright raspberry and cranberry aromas welcome you to a glass of Schramsberg Vineyards’ 1998 Reserve. The creamy custard and rich baked fruit speak of 28% barrel fermentation, and is balanced with a quenching crispness of 25% Chardonnay fruit on the palate. This wine is not only delicious but also strikes all of the right chords, with enticing aromas of fresh, pure fruit, harmonious flavors, and a seamless, enduring finish.

Suggested Food Pairings

The 1998 Reserve is well suited for service with main courses, especially such choices as veal tenderloin and roast duck, or with full-flavored fish such as sea bass. This delicious bubbly also pleases as an aperitif. Try it with smoked oysters, caviar or crab cakes.