Winemaking

Legacy of Fine Winemaking

Sprouted and grown in Mendocino County, Scharffenberger Cellars has defined premium California sparkling wine since 1981. Founder John Scharffenberger harnessed his background in biogeography to draw similarities between the Anderson Valley’s seasonal growing temperatures with the Champagne appellation’s in France. In 1981 he struck an agreement to purchase Pinot Noir and Chardonnay grapes from the Valley Foothills vineyard in the Anderson Valley, only 4 miles from where our winery is today. Unparalleled grapes, artisanal craftsmanship, and the age-old techniques of méthode traditionnelle resulted in classic sparkling wines from an emerging California region. The early successes of these wines allowed for the expansion of the brand, building a state-of-the-art winery, and put the Anderson Valley and Mendocino County on the viticultural map.

The Beauty of Blending

Blending is an art and requires the understanding not only of what the wine is today, but what it will be in the in the future. Our methodology of blending is not just to create a wine of balance, finesse, and enjoyment, but to fully express the diversities of our growing region. Through countless tasting trials, the Scharffenberger team ranks and sorts through each fermentation lot and reserve wine to assemble a Mendocino masterpiece. We believe the sum of all the parts is greater than the individual components alone.

Méthode Traditionnelle

All of our wines are made in the two-step méthode traditionnelle process where the wines are individually bottle-fermented before being riddled and disgorged. To accomplish this, a small amount of cane sugar and yeast are added to the base blend on its way into bottle. Inside the capped bottle, the yeast will consume the sugar and create carbon dioxide necessary for bubbles. Trapped inside the bottle, the carbon dioxide slowly infuses into the wine to create the fine sparkle known the world over. 

To further the depth of texture, flavors and aromas, every bottle ages a minimum of 24 months on the lees before leaving the winery. Prior to release, the bottles will be riddled (collecting the lees in the neck of the bottle), disgorged (expelling the yeast), topped off with the desired dosage (sweetened reserve wine), and aged on the cork for 6 months.

Malolactic Fermentation

Since the beginning, while not required, approximately 80% of our wine undergoes malolactic fermentation. This secondary fermentation converts malic acid, the tart acid found in a green apple, to lactic acid, the soft creamy acid found in dairy. This technique is a signature of the Scharffenberger style and contributes to the rich and creamy texture of our wine.

Reserve Wine Program

Every year, through fractional blending (also known as solera) the reserve wine adds a new chapter to the story of Scharffenberger Cellars. On average, 12% of reserve wine is added to our non-vintage blends, which helps define the classic and consistent flavors and aromas of our sparkling wines. This added layer of complexity ensures that our wines tell the story of our past and current vintages. A portion of the reserve wine is also used in our dosage following disgorgement.