Schramsberg Vineyards 'Mirabelle' Brut Rosé North Coast, N/V

Schramsberg Vineyards 'Mirabelle' Brut Rosé North Coast, N/V

Regular price $34.00

Multi Vintage wine from California's First Family of Bubbly! This excellent Champagne Method wine is 54% Chardonnay and 46% Pinot Noir from scattered vineyard on the North Coast of California. Plentiful with flavors of grapefruit, strawberry, tart wild raspberry, and apple. Ideal for gift giving, summer pool parties, and pairing with soft cheeses. 

  • Dry
  • Light Bodied
  • High Acid
  • Organic

This product is available for Local Delivery/Pickup from:

  • Morris

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PAIRS well WITH

  • Soft Cheese
  • Fish
  • Charcuterie & Cured Foods

Details

From the Winery
-Vineyard Profile
The grapes for Mirabelle are grown in the cool-climate pockets of California’s North Coast, including the Napa, Carneros, Sonoma Coast, Anderson Valley, and Marin County. The fruit is hand-picked in the early morning hours at optimal maturity. Individual lot fermentations allow the winemakers to carefully select the components that make up the finished blend.
Appellation: North Coast
Location: California
County Composition: 47% Sonoma, 34% Napa, 11% Mendocino, 8% Marin
Cultivation: Napa Green
Viticulture: Sustainable, Solar
Technical Information
Varietal Composition: 54% Chardonnay, 46% Pinot Noir
Vintage Composition: 77% 2020, 23% aged reserve lots
Alcohol: 12.8%
TA: 7.7 g/L
p H: 3.25
RS: 8.0 g/L

-Vinification
The grapes are picked by hand and gently pressed to provide superior quality juice for the production of this balanced, refreshing rosé bubbly. In the spring following the fall harvest, base wines are individually evaluated and carefully blended by our winemakers. Pinot Noir lots, including a few fermented with skin contact, provide brightness of berry fruit and body, while Chardonnay lots lend length and zest to the palate. Additional flavor depth and aromatic complexity results from the blending of base wine lots aged in barrels and tanks for one or more years. The wine undergoes secondary fermentation in the bottle and rests for approximately two years before its release.

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