In the mid 1800’s Jacob Schram, a German immigrant, having prospered in the New World, bought a large piece of mountainside property in Northern Napa Valley. By the mid 1870’s he and his wife Annie had established vineyards and winery, along with caves dug into the mountain for the aging of fine wine. The modern era of Schramsberg winemaking dates from 1965 when Jack and Jamie Davies bought the then overgrown property and rundown mansion with the idea of living a simpler life in the country, while rehabilitating a once magnificent vineyard property. It would be hard to say their life from that point was simple, since the challenges of restoring the nearly 100 year old Victorian house along with its grounds and wine caves were hardly minor. Further, they set about to build a winery for the production of fine sparkling wines. To fully understand the difficulties, it is important to remember that in the 60’s premium wine sales in the U.S. were minimal. Even the few folks who bought good wine in the U.S. rarely gave much thought to, or money for, domestic products. Worst of all, the demand for sparkling wine in the U.S. was mostly for two types, fine French Champagne, and alternatively, the cheapest thing available. The Davies had the goal to produce “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.” It was a difficult task indeed to revitalize a historic and long neglected site. It was a more difficult task to invent a premium domestic product of unique character and then to produce that product with regularity. But the biggest gamble of all was the bet that a market for that product would appear.

From the very beginning, Schramsberg met the goal of producing very fine wine. The first bottles of Blanc de Blancs were produced in 1965 and they were notable for using Chardonnay grapes to make an American sparkling wine. Soon a Blanc de Noirs was also produced using Pinot Noir grapes. Early on, Schramsberg began to rely exclusively on the ancient method of bottle fermentation, the same techniques of two stage fermentation and years long aging on the sediment, required of genuine French Champagne. Over the last 40 years Schramsberg has been associated with grand occasions of all sorts, from intimate dinners for two, to grand international events. Hugh Davies, Jamie and Jack’s son, continues the traditions as winemaker and general manager, with an expanded line of truly great sparkling wines. All the Schramsberg sparklers are from cool climate North Coast vineyards, vintage dated, bottle fermented, and aged in the tunnels at the winery.

The Blanc de Blancs is still based on 100% Chardonnay grapes, blended to be very dry (technically “Brut”) with just a bit of barrel-fermented wine in the blend. A little bigger and richer than traditional French Blanc de Blancs, the wine fills the mouth with creamy texture and a mixture of apple and pear, laced with just a bit of tropical fruit aroma. This is the most traditional Schramsberg wine. It is also the most abundant.

The Blanc de Noirs is predominately Pinot Noir grapes with a bit of Chardonnay. It is also labeled Brut, but finishes with a mixture of fruit and acidity. For this blend the juice of the dark skinned grapes is fermented without skin contact to yield a color nearly as pale as the Blanc de Blancs. A bit richer and more mellow than most Champagnes, this is the sparkler to serve throughout a meal featuring fish or light meats.

The Brut Rosé is also a mixture of Pinot Noir and Chardonnay base wines, but this time a bit of Pinot Noir red wine (fermented on the skins) is added to the finished wine. Another Brut, this is a dry wine suitable for meals of most any character. The color is a beautiful, the depth of flavor is charming, and the finish is crisp. The bit of red wine adds a clean cherry-like aroma.

Crémant Demi Sec is a less traditional blend of Flora (a University of California at Davis developed cross) with Pinot Noir, Gewürztraminer, and Chardonnay. Demi Sec means literally “half-dry” and this wine is true to form with just enough residual sugar to offset the spicy nature of the blend. Crémant means creamy and often refers to wines with just a bit less effervescence than most Champagnes and Sparkling Wines. Although this seems the perfect match for desserts of custard or poached fruit, it is quite nice as an aperitif as well.

From time to time you will find reserve editions from Schramsberg, most notably the luxury sparkler named J. Schram, after the property’s original “developer”. Also a red wine departure from the sparkling norm is available for the first time. J. Davies Cabernet Sauvignon is the estate bottled product of the original mountainside vineyards, which are in the auspicious “Diamond Mountain” district. It seems the dreams of the Schrams as well as the Davies are fully realized.

07/05

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