Blanc de Blancs ("white from white") made from Chardonnay is the counterpart to the Blanc de Noirs ("white from black"), made from Pinot Noir. Blanc de Blancs was the first wine Schramsberg produced in 1965 and was America’s first commercially produced Chardonnay-based brut sparkling wine. Schramsberg Blanc de Blancs gained international recognition in 1972 when then President Nixon served the wine at the historic “Toast to Peace” in Beijing, China.
88 Points, Wine Spectator:
"Sleek and layered, offering vanilla and Meyer lemon tart aromas and supple citrus flavors, with hints of caramel and anise. Drink now. 20,550 cases made. –TF" (11/ 30/2010)
88 Points, Wine Enthusiast:
"Appealing flavors in this dry, tart bubbly. Flatters with vanilla bean, lemon zest, tangerine and toast flavors, with a nice edge of yeast. The bubbles could be a little finer, though, as the wine is a little rough in the mouth. S.H. (12/1/2010)
The aromas are sweet and inviting with fresh lemon and lime, followed by pineapple and 'Jolly Rancher' green apple. The generous nose is accentuated by a salty minerality that leads way to the yeastiness of fresh from the oven bread. Upon first taste, the 2007 Blanc de Blancs delivers delicious flavors of green apple, fresh honeydew melon and lemon custard. The palate finishes with a pleasant acidity that is crisp, long and lingering.
Wine Advocate“Perhaps the finest portfolio of Schramsberg sparkling wines I have tasted to date, these beauties include the outstanding, frothy 2007 Blanc de Blancs (100% Chardonnay), which reveals notes of brioche, white currants and lemon blossoms. Medium-bodied with persistent effervescence and excellent acidity, it should drink nicely for several years or more....”
Connoisseurs' Guide to California Wines“2007, it seems, was a quite good year for Schramsberg, and this brisk, almost austere Blanc de Blancs joins the winery's Blanc de Noirs and Rosé in winning very high marks. It is less a stand-alone quaffer and more a taut, acid-edged wine that wants for food, and, while we see it as a fine choice for washing down sundry light seafoods, we expect that it will show at its most brilliant when served alongside fresh oysters on the half shell.”