Schramsberg
2005 J. Schram, North Coast
Fact Sheet
From the inception of Schramsberg’s efforts in 1965, the winery has sought to achieve the greatest elegance and individuality possible in its sparkling wines. J. Schram epitomizes Schramsberg’s philosophy to create a wine in which no effort has been spared and no care has been omitted. Representing only 3 percent of the winery’s annual production, the Chardonnay-focused J. Schram blend is assembled from the very best base wine lots of the approximately 250 produced each year. This special bottling is dedicated to Schramsberg’s founder of 1862, Jacob Schram, and has been a great success since its premier 1987 vintage was released in 1992.
Cluster samples from more than 90 cool-climate vineyard sources are pulled several times before the optimal pick date for each block is selected. Complexity is gained through fermentation in both oak barrels and stainless-steel tanks. Some of the small lots undergo malolactic fermentation to enrich aromas and infuse creaminess on the palate. The wine is then aged on the yeast in Schramsberg’s historic Diamond Mountain caves, riddled by hand, and finished with an exceptional brut dosage.
J. Schram is appealing on its own as an apéritif or enjoyed with fresh shellfish, caviar on toast point, smoked salmon, tangy cheeses, seafood brochettes, cedar-planked lobster, mesquite-grilled quail or Serrano ham and porcini risotto.
Vineyard Profile
Principal Chardonnay Blocks
Napa-Carneros: Schwarze, Hudson, Hyde, Tognetti, Jones
Sonoma County: Hawk Hill, Bates
Vintage Report
A wet March provided a large groundwater supply and set up flowering in the latter part of May. A mild, temperate summer followed, allowing for gradual sugar accumulation and slow, even ripening. Delicious flavor development and high acid retention are trademarks of this sparkling wine season.
Vinification
Tasting Notes
The 2005 J. Schram shows classic characteristics of a very cool vintage. The aroma is fresh and bright with green apple, ripe grapefruit and pineapple followed by nuances of lemon custard, creme brûlée and toasted hazelnut. White peach and crisp citrus flavors are carried with accents of tart pear and apple. The palate is furthered layered with sweet, spicy flavors of candied ginger and lemon curd. The texture is both viscous and mouthwatering, and the wine finishes with a long, lingering acidity. Keith Hock and Hugh Davies, Winemakers
