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2016 Blanc de Blancs (1 x 750 ml)
The Schramsberg style of Blanc de Blancs is dry and crisp. Small lots of malolactic- and barrel-fermented wines are added for complexity. The wine is aged on the yeast lees in the bottle for over two years prior to disgorgement. With its vibrant, fruitful and crisp nature, this sparkling wine will maintain its freshness, structure and refined finish for many years, even decades following its initial release.
While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. It is also delicious with lemon chicken and Thai curries. Serve with aged Gouda or other hard cheeses, and as a counterpoint to soft triple creams.
The 2016 vintage was a near-perfect growing season with ideal weather condition throughout. Thanks to a relatively steady and mild July and August, and then a series of warm days at the end of the growing season, vineyards were able to progress to perfect ripeness for the light yields that were present.
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This 2016 Blanc de Blancs has bright aromas of ripe green apple, Bosc pear, sweet spice and buttered brioche, which intermingle with hints of fresh ginger, stone fruit and coriander. Honeycrisp apple, grilled lemon, and orange peel bring fruitful notes to the mid-palate, ending with a clean crisp acidity that's punctuated with caramelized and tropical flavors.- Winemakers Sean Thompson and Hugh Davies
A dense and layered white with cooked apples, pears and praline. Full body. Plenty of fruit flavor. Fresh and vivid. Vinous and fun. Yet, serious at the end.- James Suckling (October 2019)
Complexity and layering make this wine especially interesting as it goes from aromas of apple, butter and vanilla to deeper toast and baked apple on the palate. Its medium in body, has tantalizing acidity and a lingering finish.- Wine Enthusiast (November 2019)
Sleek, with pinpoint focus, offering harmonious Meyer lemon, candied almond and fresh ginger flavors that fan out on the crisp finish.- Wine Spectator (November 2019)