Schramsberg J. Schram Rose 2012

$139.99

Schramsberg, the pioneer of ultra-premium quality American sparkling wines, is proud to present its tenth vintage of J. Schram Rosé. This sparkling wine is the result of a singular focus to produce a California sparkling rosé comparable with the finest made anywhere in the world. This wine is blended from the vintage’s best Chardonnay and Pinot Noir wine lots from Schramsberg’s collection of 115 cool-climate vineyard sites within Carneros, Anderson Valley, Sonoma Coast and Marin County. Following secondary fermentation in the bottle, this wine was aged on its yeast lees for seven years in Schramsberg’s historic caves. It was then hand-riddled and finished with a select brut dosage. It is the companion to Schramsberg Vineyard’s flagship, J. Schram, which is considered by many to be the ultimate expression of artisan American sparkling wine.

THE VINTAGE

The 2012 North Coast wine grape harvest saw textbook conditions, with an ideal bud break and flowering, that led to an even fruit set over the spring. A lengthy stretch of warm days and cool, foggy nights during the summer months, was ideal for the grapes as they matured. Any significant rains held off until the grapes found optimal ripeness, promoting exceptional fruit quality with a uniform balance of acids and sugars.

TASTING NOTES

On the eye: The 2012 J. Schram Rosé immediately pleases the eye with its copper tinged, pale salmon color.

On the nose: It opens with aromas of apricot and strawberry shortcake, balanced by aspects of candied orange, peach, plum and vanilla wafer.

On the palate: Layers of cranberry, raspberry, cherry and green apple suffuse the palate, with honey and brown sugar adding additional complexity. Rich, vibrant with bright acidity, and closing with a well-integrated finish, this wine is truly a feast for the senses.

PAIRING

J. Schram Rosé is the epitome of grace, style and elegance in a glass, it lends itself to be served as an apéritif, with a first course or a light main course. Fresh crab, scallop ceviche, seared swordfish, cedar planked lobster, consommé, roasted poultry, or braised pork loin are all well-suited pairings.

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