94 points, The Somm Journal:
Back in 1967, Schramsberg became the first American winery to produce a blanc de noirs, and that legacy shows in the effortless elegance of the current vintage, composed of 86% Pinot Noir and 14% Chardonnay primarily from Sonoma. For all its expressiveness, the yeasty nose of apples in cream, nectarine, almond, and honeysuckle also has a mineral cleanness; likewise on the complex palate, it’s somehow both richly textured and balletic, skipping from apricot, white peach, and more apple to lemon zest and strawberry to young mango with a touch of white pepper and vanilla before the lovely, lasting finish.
From the winery:
Making a white wine from a red grape requires great carehand-picked fruit, early morning harvest, optimal fruit maturity and delicate pressing. A balance of bright flavors, crisp acidity and minimal tannins is achieved. Barrel and malolactic fermentation of wine lots add richness and body. Yeast contact in the bottle harmonizes all the elements together in a mature, toasty style. The youthful fruit character of the wine will develop and soften with additional age in the bottle. With proper storage, this sparkling wine will be delicious for many years, even decades to come.
Schramsberg Blanc de Noirs is particularly well-suited to serve with a variety of foods, including soft and nutty cheeses, macadamia nut-crusted halibut, and pork tenderloin with fresh rosemary and lemon thyme.
