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: 75% Napa County, 17% Mendocino County, 8% Sonoma County

The Reserve is a Blanc de Noirs style sparkler, a white wine gently crafted from red grapes. Hand picking, 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 bland, 45 – 50% 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: 81% Pinot Noir, 19% Chardonnay

Case Pack: 6/750 ml

Production: 1,182 cases

Alcohol: 12.5%

TA: 0.75 g/100ml

pH: 3.01

RS: 1.13%

“Six years old upon release, the rich, fruitful character of the 1997 vintage has evolved beautifully in the bottle. Nectarine, white cherry and golden delicious apple aromas are now lightly caramelized, hinting of baked meringue and cobbler. Yeast derived notes of malt, cocoa, hazelnut and walnut chime in. Henry Road and Hyde Carneros Pinot Noirs form the core, producing a full, creamy and juicy palate. ”

Winemaker Hugh Davies

Suggested Food Pairings

The 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.