Grape Varieties

The slopes of Los Carneros are planted mainly with two grape varieties: Chardonnay and Pinot Noir. Domaine Carneros farms roughly 400 acres, about 160 hectares, across six vineyards, according to its own figures. Of these, 150 acres are planted with Chardonnay and 250 acres with Pinot Noir.

These are the same varieties grown in Champagne, and in Carneros they ripen under similarly cool conditions. Pinot Noir gives the sparkling wine body and red fruit, while Chardonnay brings freshness, citrus, and elegance. Because the wind keeps sugar levels in the berries in check while preserving acidity, both varieties suit a wine that will later spend months on the lees.

Pinot Meunier, the third major grape of Champagne, appears in some California cuvées but stands in the shadow of the other two in Carneros. The picture varies from house to house, and many labels don't name the varieties at all.

Pinot Noir plays a double role in Carneros. For sparkling wine, the grape is picked early; for still red wine, later, once the berries have gained more sugar and color. Domaine Carneros added a Pinot Noir to its lineup as a still red wine in 1992, alongside its sparkling wines. Taste both side by side, and you'll notice just how much picking time shapes character.

Chardonnay alone produces Blanc de Blancs, something of a flagship style for the region in California. Schramsberg bottled its first in 1965, and Domaine Carneros offers Le Rêve as its top Blanc de Blancs cuvée. Pinot Noir, on the other hand, produces the sparkling wine that shows a darker face as Blanc de Noirs or rosé.