Scharffenberger Cellars in Anderson Valley, Mendocino County

Under the pioneering leadership of its founder, John Scharffenberger, the winery embarked on a mission to craft California sparkling wine. In 1992, Scharffenberger Cellars granted 63 acres to the Anderson Valley Land Trust for its conservation efforts of neighboring Indian Creek, solidifying the winery’s commitment to preserving and nourishing the land and its surroundings.

After multiple shifts in ownership, Scharffenberger Cellars entered a new era as a member of the Roederer Collection in 2004, under the ownership of Maison Louis Roederer. Tex Sawyer, winemaker since 1989, remained at the helm of the winery and sparkling wine production. In early 2018, Jeffrey Jindra took over winemaking operations and became only the third winemaker in the winery’s history. We interview Jindra to learn more.

What type of wine do you specialize in? 

Jeffrey Jindra Scharffenberger Cellars Winemaker: We make sparkling wines from Mendocino County Chardonnay and Pinot Noir. We have stayed true to the winery’s original philosophy and time-honored practices of méthode traditionnelle, to create stellar quality, delicious sparkling wines that reflect the diversity of the premier Mendocino County viticultural appellation.

To further the depth of texture, flavors and aromas, every bottle will age a minimum of 24 months on the lees. 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. 

What makes your wine unique?

Jeffrey Jindra: Blending, which is an art and requires the understanding not only of what the wine is today, but what it will be 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. We believe the sum of all the parts is greater than the individual components alone.

What’s one thing you wish more people knew about your winery?

Jeffrey Jindra: We make a variety of sparkling wines, but people are most familiar with our beloved Brut Excellence and Rosé non-vintage wines. We also make Crémant, vintage Blanc de Blancs and Blanc de Noirs wines, as well as Black Label Brut and Brut Zero wines, which are made with varying degrees of dosage and time on the lees. We truly have something for every taste.

How did you get started in the wine industry? 

Jeffrey Jindra: I always enjoyed wine, but it wasn’t until I was studying wine business at Sonoma State that I became serious about it. After I graduated, I decided to work one harvest to round out my wine experience. But that one harvest turned into seven as I studied under Chris Loxton learning about all aspects of wine from grape to bottle.

During that time, I completed the viticulture and enology extension program at UC Davis and worked two harvests in New Zealand. After that stint, my journey continued at Husch Vineyards in the Anderson Valley where I spent 6 vintages.

Share a popular tasting experience.

Jeffrey Jindra: Scharffenberger Cellars is an amazing place to spend some time. We operate in the spirit of laid-back luxury. You can enjoy a guided tasting flight inside our lovely cottage-style tasting room or on our covered, outdoor porch, or you can share a bottle with friends and family in our beautiful garden. You can play a game of cornhole or bring along a picnic. Whatever you choose to do, this beautiful setting in the unspoiled Anderson Valley is the perfect place to sip on our sparkling wines.

What’s the biggest lesson you’ve learned in the winemaking process?

Jeffrey Jindra: The hardest thing to do is nothing. Think about sitting around a campfire, it is hard not to adjust or fiddle with it. In the winery that same urge exists, but intervention isn’t always the answer. I’ve learned it is important to trust my instincts, not overreact, allow nature to take its course, and have patience. That said I still need to have acute attention to detail to ensure desired parameters are met from start to finish. 

Do you remember the first time you fell in love with wine?

Jeffrey Jindra: It was a slow build. There wasn’t any one moment in time, rather a series of exposures that slowly piqued my interest. I was coming of age in the world of wine at the time old vine Zinfandel was having its moment in the spotlight. Looking back on that, explains why Zinfandel became my first love in the world of wine.  

Describe your winemaking approach.  

Jeffrey Jindra: It’s essential to work with top-quality grapes. What we do is not magic, so in order to make wines of excellence, it is key to start with the best ingredients available. My approach is to provide an environment that allows the fruit’s natural expression to reveal itself in the winery. I make the wine, but the grapes, the viticulture decisions, determine the quality.      

What do you love about winemaking?  

Jeffrey Jindra: Not only is the end result gratifying, but the process is a continual challenge. By the time I have figured out what went right or wrong in a particular vintage, the next year a whole new set of variables unfolds. It keeps things interesting. It is also a journey of seasonality from vine to bottle, allowing different hats to be worn throughout the year. 

Do you have any winery traditions with your team? 

Jeffrey Jindra: Our annual harvest party is my favorite tradition. It brings everyone from the vineyard and winery together to celebrate the fruits of our labor. Every year we slow cook a pig for carnitas. The food, music, and games of volleyball that ensue are always entertaining. 

How does your team help you as a winemaker?         

Jeffrey Jindra: It is always important to have a good team around you. I find our tastings and discussions of farming are invaluable. We each have deep knowledge on the subjects, but unique perspectives. I always learn something from my colleagues’ points of view and observations. My team can help affirm thoughts and impressions of the wine or suggest something that I might not have considered.