2007 Schramsberg Blanc de Noirs – around $30
In my opinion, no visit to Napa Valley is complete without a tour at Schramsberg Vineyards . The tour leads you through old cellars dug into the mountainside via tunnels shrouded in lichen and moss. Bottles line the walls of the tunnels, each section at a different stage in the life cycle of a méthode champenoise sparkling wine. A tasting is held in part of the cellar, where patrons are surrounded by some of the oldest bottles at the estate.
Schramsberg was founded in 1862 by German immigrant Jacob Schram. The current owners, Jack and Jamie Davis, rescued the estate in 1965 after it had fallen into disrepair; they bought Schramsberg with a lofty goal: to create “America’s most prestigious, select and admired sparkling wine; chosen for special guests, special gifts, pampering one’s self and expressing one’s taste in unique products.” And they have achieved this goal… the estate now makes some of the finest sparkling wines in California.
My personal favorite is the Blanc de Noirs, made primarily from Pinot Noir grapes grown in very cool climates. All the fruit is hand-picked and pressed lightly to obtain a clean, bright juice. The wine is fermented in barrels, then bottled and left on the lees for two years. The creamy, complex character of this wine is a perfect pairing for hazelnut encrusted halibut (the exact dish I had when I first sampled the Blanc de Noirs!). It also compliments rosemary potatoes beautifully. This is an excellent mid-priced holiday wine to drink or give as a gift!
The Black Chook Sparkling Shiraz – $16
Not much attention is paid to sparkling reds. Some have tasted Lambrusco, but that’s typically all that’s known about red sparklers. These wines are thought to be sweet and simple, not for serious wine drinkers at all. Some interesting Cabernet- and Shiraz-based sparkling wines, however, occasionally come onto the market, mostly hailing from Australia. They are serious, complex, well-balanced wines that can often be a refreshing change from standard still red wine.
Take, for example, The Black Chook Sparkling Shiraz, from Woop Woop, a collaboration between Ben Riggs and Tony Parkinson of Penny’s Hill in Australia. Each year this wine is made from a non-vintage blend of three-year-old Shiraz from McLaren Vale and Langhorne Creek, then aged in French oak; its rich, full-bodied, mouthfilling raspberry and cherry fruit pairs nicely with its frothy, refreshing bubbles. I do not tend to be a fan of Lambrusco, but this wine won me over to the world of sparkling reds. Served very slightly chilled, it can accompany roasted turkey or pork dishes beautifully. And it’s a must-have for barbeques!
For those of you who are still not convinced, here are some reviews of the latest release of The Chook:
“Vivid ruby, with a frothy mousse. Bright raspberry and cherry on the nose and palate, with subtle white pepper and spice notes adding vibrancy. Nervy and less sweet than most versions of this genre, with good back-end lift and tangy bite. Finishes with good clarity and a strong echo of fresh red berries.”
- Stephen Tanzer’s International Wine Cellar
“Pleasantly soft and spicy, with pretty berry and licorice flavors vying for attention as the fizzy texture flits past. Drink now.”
- Wine Spectator
So grab a bottle of The Chook and introduce yourself to the realm of red sparklers!
Sarah Trubnick, Sommelier
