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.

"Scharffenberger Brut is made by the traditional methode champenoise. The wine is two-thirds Pinot Noir which produces a red fruit forward nose (cherry and plum) combined with one-third Chardonnay which adds the tropical expression of lychee nut and mango. The 100% malolactic fermentation adds a vanilla cream character producing a round and full-bodied wine."~(Winery Notes)

"Appealing for its sleek sense of focus and proportion. Nutty and spicy aromas blend with citrus and green apple, then open to zesty baked pear and lemon zest flavors."~(Wine Spectator)

Wine maker notes

Made by traditional Methode Champenoise process-whereby wines are individually bottle-fermented before being riddled and disgorged. The wine undergoes 100% malolactic fermentation. Aged 2 years on lees.

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.