The Unforgettable Joy of Our Garage Syrah Bottling Party

A Special Memory of Togetherness…

…to celebrate “Come over October.”

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.
 

This October, we’re raising a glass to the incredible role wine has played throughout history in bringing people together and creating cherished memories. As part of “Come Over October,” we’re joining others around the world in toasting to the joy of togetherness.

For me, one of the most unforgettable examples of this spirit of community took place in December 2003, when we bottled our very first “Garage Syrah.” My late husband Mike had harvested three tons of Syrah grapes in 2002—an amount I thought was enormous at the time—and we needed help to get it all into bottles. So, we turned it into a bottling party, inviting a dozen friends and family members, many of whom had already invested in futures of our first official Amista Syrah, harvested just a few months earlier in 2003.

That day was special in so many ways. It wasn’t just about bottling wine—it was about friends coming together, working as a team, and sharing in the joy of a shared accomplishment. We bottled 100 cases of wine in record time, with lots of laughter and new friendships made along the way.

The weather that day wasn’t ideal—drizzly, gray, and chilly—so we moved our operations into the garage. But despite the gloom outside, the mood inside was anything but! There was an electric energy in the air as we worked together on a job that most of us had never done before. Friends came from throughout the Bay Area, and even a couple from Chicago. My parents drove all the way from Arizona to join in the fun. Out of the group, only two people had experience bottling wine, and they were convinced it would take us all day—if we finished at all! To their surprise, we knocked it out in just one and a half hours.

It was amazing to watch this group of near strangers seamlessly divide tasks and work together like a well-oiled machine. And, of course, a little 'product testing' and plenty of laughter only helped speed things along! When we finished, everyone headed home or to their hotels to clean up, since we were all sticky with grape juice. Then we reconvened on our back deck, overlooking the soggy vineyards, and raised a glass of the wine we had just bottled.

Later, we gathered around a long, candlelit table for a dinner that Mike and I had prepared to relive the day’s best moments. There was much laughter and camaraderie as everyone got to know each other better.

Then, like a spontaneous flash mob, one of our guests stood up and began performing the hilarious story of Rindercella, a spoonerism that had us all in stitches. I had never heard anything like it before, and what made it even more special was that the storyteller—and Mike—were laughing so hard they could barely get through it! When he finally finished, we erupted into applause and raised our glasses in a big toast.

To thank everyone, we invited them to pack their cars full of cases of the wine we had just bottled. Years later, one of our guests surprised me with a bottle of that very same 2002 Garage Syrah. It’s a lasting reminder of a day filled with friendship, laughter, and the magic of coming together over wine.

We invite you to make some memories and taste with us at Amista.

 

Still Thirsty?

What is Come Over October?

Join us for Come Over October Celebrations at Amista

Ideas for Your Own Come Over October from Wine Roads

If you’ve never heard it, here is a rendition of Rindercella on YouTube.

How (and Why) to Buy Wine Futures

 

Come Over October at Amista

Sharing Wine and Friendship…

…and memorable wine stories from before we launched Amista.

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.
 

From the very beginning of our wine journey, we understood the importance of friendships. After much thought and searching for the perfect name, we discovered the word Amista, which in Spanish means “it makes friends.” From that moment, we knew it was the ideal name for our winery.

So, when we first heard about "Come Over October," a celebration of togetherness, we were eager to participate. My late husband Mike and I have always believed that wine is more than just a drink; it’s woven into the fabric of life, enriching moments shared with friends, family, and good food. Wine, to us, represents connections, memories, and the joy of coming together.

This month at Amista, we’ve planned several exciting ways to honor "Come Over October," but today I want to share some of my most cherished memories — times when sharing wine also meant sharing meaningful experiences: connection, inspiration, joy, and community.

Over the past 20 years since we founded Amista, I’ve collected countless memories. However, some of my favorite moments tied to wine and connection go back even further. Here are five stories that are especially dear to me.

When I Knew Mike Was the One

More than 40 years ago, Mike and I had our first dinner date at a cozy restaurant in Boulder, Colorado. After dinner, we were sipping red wine and getting to know each other better. I was either nervous or gesturing too much — probably both — and managed to spill a whole glass of red wine on the pristine white tablecloth. Mike remained calm, flagged down the waiter to clean up, and returned his focus to me, completely unbothered. It was a small moment, but it told me so much about his character. I knew he was the one.

Inspiration in the Hot Tub

I became close friends with Meg, a colleague from my days at a tech company in Colorado. We often collaborated on workshops for managers, and while we had different approaches — I liked to start with goals, and she preferred to dive into activities — we became a powerful team. Some of our best ideas were born while soaking in her hot tub, brainstorming over glasses of wine. It was the perfect mix of relaxation and creativity.

“No Stars, Who Cares” in Tuscany

Meg, her husband Dale, Mike, and I eventually became travel companions, and one of our most memorable trips was to Tuscany, where we stayed at a rustic agriturismo called Podere Terreno. Each evening, we gathered with fellow guests at a long communal table (pictured above) to share a simple meal paired with wine made by the owner, Roberto. What made these dinners unforgettable was the mix of people and languages. Roberto’s wife, Sylvie, spoke with guests in Italian, French, and German, while Roberto conversed with those speaking Italian, English, and Spanish. It didn’t matter what language we spoke; the wine, food, and shared stories connected us. Roberto’s food was humble, his wine unpretentious, but his hospitality was unmatched. He loved to say, “No stars, who cares?” — a sentiment that captured the true magic of those evenings.

A Hot Tub Vision

In 1985, Mike and I moved from Colorado to Silicon Valley and were shocked by how close together the houses were. Longing for more space and privacy, we retreated to our hot tub one evening with a glass of wine and imagined our dream home. We didn’t focus on the number of bedrooms or baths; instead, we envisioned a place where our neighbors couldn’t see in our windows and where we didn’t mind if things were a little “dated.” The vision was so clear that our realtor only needed to show us two homes before we knew which one was ours. Little did we know that this property would one day host our first small vineyard, where Mike would make his first batch of wine in the garage. That moment in the hot tub set the course for a dream that would eventually become Amista Vineyards.

A Friendship Sealed with a Bottle of Mike’s First Wine

After Mike made his first garage wine — a Cabernet Sauvignon — we moved to New Jersey, bringing the barrel of wine along with us safely packed in the moving van. It spent two years aging in our basement. One night, we bottled some of it and shared it with our new friends, Maureen and Art (pictured above), over dinner. It was amazing how that single bottle sparked so many stories, questions and laughter. It became a catalyst for a deep friendship that has endured through time and distance. Even though Mike and Art have since passed, Maureen remains one of Amista’s biggest fans and a cherished friend.

These memories remind me of the true essence of wine — it brings people together, fosters connection, and creates lasting bonds. This "Come Over October," we raise our glasses not just to wine, but to the friendships and moments that make life richer.

 

Still Thirsty?

What is Come Over October?

Join us for Come Over October Celebrations at Amista

A Big Idea from Amista’s First Vineyard Tour

How a Friend's Idea...

…sparked lifelong friendships.

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.

Back when the idea of Amista was just taking root—our first wines resting in barrels but not yet in bottles—we decided to take a bold step and host a vineyard tour at Passport to Dry Creek Valley, the premier wine and food event in Sonoma County.

Our long-time friends Meg and Dale (who two years earlier had helped Mike make Syrah in our Healdsburg garage) flew in from Colorado to join us and lend a hand. Together, Meg and I baked cookies and prepared quiches for our morning guests, but her true contribution went far beyond the kitchen.

While we were planning the tour, Meg suggested we invite our guests to sign up for a mailing list. “Mailing list?” I thought. It hadn’t even crossed my mind! At that time, my husband Mike was pouring his passion into making wine, and I was still focused on my career in executive coaching and consulting. Building a wine business was the furthest thing from my mind.

But Meg's simple idea turned out to be a game-changer. That very first mailing list sign-up sheet forged connections that have grown into lasting friendships. The folks who joined us that day didn’t just become subscribers—they became part of the Amista family.

Since then, we’ve shared countless memories with them: barbecues at our home, brunches at the winery, and joyous celebrations of their marathons, birthdays, and family reunions—always with Amista wine in hand. We’ve watched their kids grow up and welcomed their friends and family members into our wine club.

Looking back, it’s incredible to think how one small suggestion had such a profound impact on Amista. It’s a reminder that sometimes the smallest gestures can lead to the biggest changes. You can read more about this wonderful group of friends and our shared journey in another post, “The Best Wines are Those Shared with Friends.”

Still Thirsty?

Learn More About How Mike and Dale Made Garage Wine

Is Making Wine in the Garage a Thing?

 

How Pop-Up Wine Tastings Launched Amista

From Friends to Fans...

…and some great wine and food pairings!

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.

Pioneers of the Pop-up?

Looking back, I realize we were pioneers of the pop-up before they became a thing! In 2005, when our first wines were ready for release, we faced an unexpected hurdle: our winery and tasting room permit was delayed. With no official place to sell or showcase our wines, we had to get creative. That’s when we turned to one of our greatest assets—our friends.
 

Pop-up Wine Tasting Parties

We were fortunate to have many supportive friends in the Bay Area, including several who had purchased futures of our wines. We asked if they’d be willing to host parties to help launch Amista and introduce our wines. Their enthusiasm was overwhelming. These gatherings resembled the classic Tupperware parties, but instead of kitchenware, it was all about wine. Our hosts would invite their friends and offer tasty bites from Trader Joe’s to pair with each of the wines. Some of our more culinary-inclined friends even crafted their own pairings.

With our car packed full of everything needed for a tasting, including 10 cases of wine in the trunk, Mike and I hit the road. Each tasting started with guests gathering around as we poured samples of the four wines from our first release: Chardonnay, Zinfandel, Syrah, and Cabernet Sauvignon. As we moved through the wines, we shared stories about our journey, the vineyards, and the winemaking process. Then, we introduced everyone to our brand-new wine club.

After the initial tasting, Mike and I split up, each pouring two of the wines and pairing them with the small bites. This informal part of the evening allowed people to mingle, ask questions, and connect with us—aligning perfectly with Amista’s meaning, which is “making friends.”

Once the tastings concluded, we invited guests to join our wine club and place orders. Though today we could easily manage orders on an iPad, back then, I’d sit at the kitchen table with my trusty calculator while Mike filled the orders from the cases in our car.
 

The Parties Went Viral

These pop-up tastings quickly spread throughout the Bay Area. At each event, we invited guests to host their own parties. People loved introducing their friends to a new winery, and they were excited to meet the very people behind the wines—the ones who started it all and crafted each bottle. The idea took off so well that, at one point, a guest joked, “I think I’ve been to this party before!” We were clearly making an impact.
 

Building an Amista Community

The results were incredible. Not only did people enjoy being part of the launch of a new winery, but the intimate setting helped us build a community. We grew our wine club and sold an impressive amount of wine—sometimes multiple cases per guest! Over time, we fine-tuned the formula for success: 18 guests was the sweet spot, Sundays were the best, and a 4:00-6:00 PM window worked perfectly. Stand-alone tastings were key for club sign-ups and sales, whereas adding a dinner afterward didn’t yield the same results.
 

Making Memories and Making Friends

Our biggest lesson? When life gives you lemons, make lemonade—or in our case, wine. Waiting on permits forced us to find an alternative way to sell our wine, and it wasn’t easy. Driving two hours, setting up, hosting, and cleaning up before driving back (without even enjoying a glass of wine because of the drive!) was a big commitment. But building a business takes hard work and the willingness to adapt. This experience taught us the value of perseverance, creativity, and the importance of friends. We made wonderful memories and even better friends along the way.

Still Thirsty?

If you want to learn more, here is a curated list of resources.

Here are the pairings we suggested to our hosts:

AMISTA Chardonnay -   Mini crab cakes

AMISTA Zinfandel - Bruschetta (a mixture that can be spread on crostini)

AMISTA Cabernet Sauvignon - Mushroom turnovers

2003 AMISTA Syrah - Assorted grilled sausages (cut into bite size pieces)

How to Host the Best Wine Tasting Party Ever

How (and Why) to Buy Wine Futures

 

From a Silicon Valley Garage to Winemaking in Healdsburg

One Friend, One Garage, One Vineyard...

…the magic of friendship and winemaking.

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.

Mike and Dale, Punch-Down & Pump-Over

One of the very first people who helped Mike embark on his winemaking journey was our dear friend Dale from Colorado. Dale flew out to assist Mike with the hands-on work of making his first batch of wine in our Silicon Valley garage. That first wine—a Cabernet Sauvignon—was crafted from grapes Mike had bought from a local vineyard in the Santa Cruz Mountains.

We became friends with Dale and his wife Meg, back in 1982, when she and I worked together at Storage Technology Corporation. That company was eventually acquired by the next place I worked, Sun Microsystems, which later became part of Oracle. But that’s irrelevant to the real story—how our lifelong friends played such a special role in our wine journey.

While Dale and Mike spent a full day punching down and pumping over the wine, Meg and I took a different approach. We skipped the hard work and opted for a relaxing night at a bed and breakfast along the coast. When we returned, we found two exhausted, grape-stained men whose spirits were high, both from their sense of accomplishment and from sipping some of the partially fermented wine during the pump-over process. That was in the fall of 1994. 

Saying Goodbye to our Young Vines in Silicon Valley

Just six months later, after Mike had transferred the wine into a barrel for aging, I got a job offer in New Jersey. Dale and Meg visited again to help us say goodbye to the vineyard Mike had planted the year before. I vividly remember the four of us standing among those young vines, which hadn’t yet produced grapes. There were definitely some tears as we said farewell to our home, the tender vines we had nurtured and Mike’s winemaking dream.

Though we couldn’t take the vineyard with us, Mike was determined to bring the wine. Even though it wasn’t yet ready to bottle, he made special arrangements with the movers to position the barrel carefully in the moving van. Being the scientist he was, Mike also attached a recording thermometer to monitor the temperature during its journey from California to New Jersey.

Dale and Mike, Bottling Mike's First Wine

Two years later, after the wine had aged in our New Jersey basement, Dale and Meg returned for a visit. It was finally time for the big moment. Dale and Mike headed to the basement, transferred the wine from the barrel into carboys and a few bottles, and we opened one to taste with dinner. The verdict? The wine was delicious. That night, Mike realized he was truly a winemaker, thanks in no small part to Dale’s help.

Dale and Mike Ponder Buying the Vineyard in Healdsburg

Fast forward a few years, and Mike and I found ourselves back in California, looking at vineyard properties. Mike had been quietly researching vineyard real estate online and had connected with a realtor who specialized in vineyards. The realtor urged us to come see three properties near Healdsburg before they were snapped up. Dale and Meg flew in from Colorado to help us decide. Although none of us were vineyard experts, Meg and Dale had one priority in mind: making sure there was a guestroom for their visits in whatever house we chose.

I’ll never forget watching Dale and Mike walk the rows of the vineyard property that would soon become our future home on the banks of Dry Creek. I don’t know exactly what was said, but whatever it was convinced Mike that this was the place. His dream of making wine again was about to come true, and Dale and Meg were there, as always, to help make it happen.

 

Still Thirsty?

If you want to learn more, here is a curated list of resources.

What is a Garagiste?

In Winemaking, What are Punch-downs and Pump-overs?

How Long Does it Take a New Vineyard to Yield Grapes?

Doesn't the act of pouring wine into a smaller bottle to store it expose it to more oxygen in the process?

 

 

Syrah, Serendipity and the Shaping of Amista

A Winemaker's Journey

…in three pivotal Syrah harvests

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.

 

Garage Syrah – Our First Harvest in Healdsburg

We finally moved to our vineyard in Healdsburg in June 2002, eager to begin a new life in Sonoma wine country. In 2000, we had replaced half of the Chardonnay vines with Syrah, and by 2002, those young vines were just starting to produce. A true viticulturist might have told us to drop all the fruit and let the vines mature for another year to strengthen the vines and roots. But Mike had other plans—he was determined to MAKE WINE!

We harvested 3 tons of grapes—an amount that sounded massive to me—and decided to make our wine right in the garage. Mike’s brother, Bob, and his wife, Anne, came to help, along with some neighbors. Our neighbors even lent us a small crusher/destemmer, which saved time and improved the quality by ensuring all the stems, which can make the wine taste bitter, were removed.

It was hard work, but we had a blast. There was something magical about working shoulder-to-shoulder with friends and family, laughing together as purple juice stained our hands. This was one of those unexpected pleasures of living in wine country—a moment that felt like a turning point in our journey.

Our First Commercial Harvest – 2003 Syrah

October 2003 marked a significant milestone: our first commercial harvest. By this time, Mike had fully roped me into his dream of making wine. So much so that, despite a business meeting in San Francisco, I woke up early and drove back to Healdsburg to join him for this special day. We spent the entire day sorting grapes at the winery on West Dry Creek Road where we made our first wines. Friends dropped by to help, making the experience even more exhilarating. It was one of those perfect fall days in wine country—warm, sunny, and full of promise as we worked with our hands to turn raw grapes into what would become our 2003 Amista Vineyards Syrah.

For both Mike and me, this was uncharted territory. Mike, a former chemist, had spent his life conducting experiments and teaching. I had been a human development expert, advising and coaching leaders. Neither of us had ever MADE anything, started a business, or even worked together before. Little did we know that this harvest would spark a huge life change for us. We had no idea what we were getting into but we found ourselves fully immersed in the wine country dream.

That day, our hands were sticky with grape juice, our bodies sore from standing at the sorting table all day, but we were together, looking out over Dry Creek Valley on a beautiful fall day, making our first Amista wine.

Making Our First Rosé – A Happy Accident

In 2005, Mike’s scientific curiosity led to an experiment: machine-harvesting our Syrah. This process involves a massive machine that straddles the grapevine rows, shaking the grapes free. The harvesting happens in the middle of the night to take advantage of cooler temperatures. While I slept soundly, Mike was out in the vineyard, energized by the sight of this machine in action. He kept encouraging the operator to do just one more row, which resulted in more grapes than we had planned to pick.

The next morning, the winery called with a dilemma. Although all the grapes fit in the fermentation tank, they would overflow once fermentation started. Mike had a quick solution: he had some juice pumped out and transferred into barrels. Since it had only spent a couple of hours on the skins, the juice was a pale pink. His plan was to blend it back into the rest of the Syrah after fermentation.

A few days later, we tasted that pink juice and fell in love. What began as a way to prevent a spill turned into our first Rosé of Syrah. This happy accident was just the beginning of many more surprises, guiding us in unexpected and delightful directions as our wine country life continued to unfold.

Still Thirsty?

If you want to learn more, here is a curated list of resources.

How Long Does it Take a New Vineyard to Yield Grapes?

Destemming

Are Hand-Picked Grapes Better Than Machine-Harvested?

Wine Tip: Everything You Ever Wanted to Know About Rosé

 

How Do You Start a Winery?

A Dream We Didn’t Know We Had…

…and didn’t know we shared

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.

The conventional wisdom for starting any business involves carefully picking a name, writing a business plan, creating a budget and obtaining financing. We picked a name but otherwise, we didn’t follow the prescribed plan.  Our journey into the wine business was something that developed gradually and almost unknowingly. Reflecting on it now, I realize that our dream of owning a vineyard was always there, simmering beneath the surface, even though we never explicitly acknowledged it or discussed it—until it was already happening.

Recalling the Dream

We were well into establishing Amista Vineyards before we even recalled what first sparked this dream. It all began when we moved to California’s Silicon Valley from our home in Colorado. We spent our weekends exploring Napa and Sonoma wine country, enchanted by the beautiful landscapes, the process of making wine, and the vibrant community that surrounded it. We were also captivated by a series of Ernest and Julio Gallo TV commercials, featuring the serene music of Vangelis’ "Hymne" and stunning images of wine country life. Those moments planted a seed in our minds, even if we didn’t realize it at the time.

Planting Our First Backyard Vineyard

Nearly a decade later, my late husband Mike came across an ad in a local newspaper for "backyard vineyards." Inspired, he planted 150 Cabernet Sauvignon vines on the hillside of our Silicon Valley home.

Mike’s First Wine in the Garage

Six months later, his curiosity intensified, he decided to learn how to make wine. That fall, he crushed half a ton of Cabernet grapes purchased from a local grower (our vines were too young to produce fruit). In 1994, he made his first wine in our garage, eagerly punching down the grapes each day, coming in with arms stained purple. I’ll admit, I made sure I wasn’t around for the hard work!

An Unexpected Detour in our Wine Journey

Just as we were getting started, life took an unexpected turn. I was offered a job in New Jersey, and we had to move before we could even harvest our first grapes. But we didn’t leave our wine behind. Mike, ever the scientist, meticulously packed the barrel of wine for the move, placing it in the center of the moving van with a recording thermometer to monitor its temperature during the journey. The wine arrived safely and was stored in our basement, where it aged for a couple of years. When we finally tasted it with friends, it was fantastic! That’s when Mike declared, “I’m a winemaker!”

Little did we know that early experiment would eventually lead us into the world of winemaking, where we’d be crafting Rhone-style reds and sparkling wines. What started as a subconscious dream had now become a reality, shaping the future we hadn’t even known we wanted.

Still Thirsty?

If you want to learn more, here is a curated list of resources.

Ernest and Julio Gallo Commercial, 1986

What is a Garagiste?

How Long Does it Take a New Vineyard to Yield Grapes?

 

Amista’s Morningsong Vineyard Achieves Organic Certification

Our First Organic Harvest...

…a memorable moment for our 20th anniversary

On the radiant morning of August 16, 2024, the sun shone brightly over our Morningsong Vineyard estate in Healdsburg. The usual morning fog was nowhere to be seen, setting the perfect stage for a momentous occasion. Just after daybreak, we gathered in the vineyard to celebrate the start of the season’s harvest and our first official organic pick.

Our team pictured above: Ashley Herzberg, Winemaker, Vicky Farrow, Proprietor, Paco Mendoza, Vineyard Management, Jackie Cain, Hospitality, Brian Shapiro, Estate Director (not pictured, Maritza Mendoza)

A Milestone Realized

After years of dedication and hard work, our estate Morningsong Vineyard, was proudly certified organic on June 12, 2024. Our winemaker, Ashley, was overjoyed when she received the news. This certification is the continuation of a journey that began years ago when we committed to enhancing the health of our vineyard. We first became certified sustainable in 2018 and then farmed organically for the required three years, ultimately earning the coveted certification from California Certified Organic Farmers (CCOF). Seeing the first “organic” stickers being placed on the bins was a powerful and inspiring moment, marking the reality of this achievement.

Blessing of the Grapes: A Time-Honored Tradition

At Amista, we’ve always honored the first pick of the season with a blessing of the grapes and a toast. Our first pick is traditionally Chardonnay, as it ripens before the other varieties. Since we harvest these grapes early for sparkling wines, they maintain lower sugar and higher acidity, which results in the refreshing crispness and lower alcohol levels characteristic of sparkling wines.

Despite this being our 22nd harvest, the excitement never fades. Harvest time is the culmination of a year’s worth of effort—pruning vines, managing cover crops, training the vines, thinning the fruit, and navigating unpredictable weather. When the grapes are finally ready, there’s a mix of relief and anticipation. The first pick is always a cause for celebration. We honor the cycle of nature by opening a bottle from a previous vintage, pouring some over a bin of freshly picked grapes, and raising a toast to the start of another harvest season.

A Sabrage to Celebrate Organic Certification and 20 Years of Amista

This year, we added a special touch to our celebration. To mark our first harvest as a certified organic vineyard and to celebrate Amista Vineyards’ 20th anniversary, Ashley performed a sabrage with a bottle of Amistara, our sparkling Blanc de Blanc with a unique dosage created specifically for this milestone. The dramatic ceremony of sabrage—sliding a saber along the seam of the bottle to break the neck and send the cork flying—was the perfect way to honor this incredible achievement and the exciting harvest season ahead.

Cheers to All the Friends of Amista Who Have Supported our Journey!

All images courtesy of the Winegrowers of Dry Creek Valley. A special thank you to Amanda Brower for joining and capturing our celebration!

Still Thirsty?

If you want to learn more, here is a curated list of resources.

About California Certified Organic Farmers (CCOF)

CCOF Directory - Amista's Morningsong Vineyard

Harvest 101: The Basics of Crush

How to Saber a Bottle of Champagne

 

 

 

Kitchen Tastings - The Beginnings of Amista Vineyards

A Journey of Friendship and Wine…

…that started in our tiny kitchen

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.

In 2004, we officially launched Amista Vineyards. By late spring 2005, our initial wines were bottled and ready to share. However, we had a problem: we didn't have a place to offer tastings. While we were planning to build a winery and tasting room, we hadn’t received approval and wouldn't get the building permit until late 2006.

In what would become a repeating theme, we decided to convert a challenge into an opportunity. Friends, relatives, and curious wine enthusiasts had heard about our venture and were eager to try our wines. We decided to use our tiny kitchen for tastings, making sure we got the proper permit to avoid any issues (we were just beginning to discover that the wine business is heavily regulated). Whenever friends were in town, we’d invite them over to sample our wines.

One memorable evening, we met a couple, Wayne and Annette from Florida, at our favorite local restaurant. We invited them to a tasting the next day, bonding over our mutual love of wine and Shelties. They joined our wine club and have remained loyal members ever since, enjoying our wines over these many years.

Our kitchen became a hub of curiosity, drawing a steady stream of visitors intrigued by the prospect of wines produced by two former tech professionals with no prior experience in winemaking, running a small business or working side-by-side. To our delight, many of these visitors were pleasantly surprised. They didn’t just taste, they bought wine and joined our wine club.

The variety of people who graced our kitchen was astounding. We welcomed my folks from Arizona, several of Mike’s seven brothers and their wives, Mike’s best friend from Munich, colleagues from my consulting practice, local neighbors, and friends from across the U.S. and even a winemaker from France. It seemed that making wine and living in wine country attracted long-time friends and relatives to visit. This warm reception solidified our choice of the name Amista, meaning “it makes friends” in Spanish.

Those early days were a blend of fun, exhilaration, and challenges. What made it all worthwhile were the moments spent talking, tasting, and laughing with friends in our kitchen. To this day, gathering with friends, tasting our newest releases, and sharing stories continues to make this journey a dream come true.

The Magic of Tasting Wine from the Barrel

Our First Amista Event…

…With A Barbecue Lunch in our Backyard

As we celebrate our 20th anniversary, I'm excited to share a series of short weekly posts that take you behind the scenes, revealing memorable moments that have shaped our journey at Amista Vineyards.
 

Once upon a time, in 2004, Amista Vineyards was officially born. Mike and I couldn’t wait to share our inaugural vintage with our friends. However, in 2004, we hadn't bottled any wine yet. We had harvested Syrah, Zinfandel, and Cabernet Sauvignon in the fall of 2003, and the wine was still aging in barrels.

The Solution: Barrel Tasting!

To give our supporters a sneak peek, we decided to host a barrel tasting. We invited them to join us at the winery where our wines were fermenting and aging. Lacking a tasting room, we utilized our picturesque backyard, surrounded by vineyards, to host a delightful lunch.

What is Barrel Tasting?

Barrel tasting involves sampling wine directly from the barrel where it is aging. This young wine tastes different from its final, bottled version, with more pronounced tannins and acidity. The wines we tasted had been aging for about eight months and would remain in the barrel for another 15 months before bottling.

The Romance of Barrel Tasting

Tasting wine directly from the barrel has a unique charm. It's an opportunity to go behind the scenes in the cellar, experiencing where the wines are aged and tasting them in their unfinished state. Rows of barrels, stacked high, create a captivating backdrop. For the tasting, a barrel of each wine is moved to the cellar floor with a forklift, and a wine thief is used to extract the wine into glasses.

Mike was in his element, sharing his first commercial wine with our friends and answering questions about the harvest and winemaking process. He was pouring the Syrah, made from grapes from our own estate vineyard, Morningsong. Friends offered to help pour the Cabernet and Zinfandel. We acquired grapes for those wines from a friend's vineyard overlooking Dry Creek Valley.

An Early Surprise About Buying Grapes

Our journey into the wine business was filled with learning experiences. One early lesson was the complexity of buying grapes from other growers. We aimed to make Syrah from our vineyard for our initial harvest and also wanted to produce a Zinfandel since Dry Creek Valley is renowned for it. Finding grapes within the Dry Creek appellation was a priority, and we hoped to buy from another small family-owned local grape grower.

We were lucky to find beautiful Zinfandel grapes but buying them involved a bit of negotiation. Our fellow grower agreed to sell us Zinfandel only if we also purchased some of his Cabernet Sauvignon. This unexpected twist led to our first Cabernet production, an unplanned venture that mirrored many of our spontaneous decisions over the years.

Lunch in Our Backyard

Without a tasting room, we welcomed our guests to our home for a backyard barbecue after the barrel tasting. Mike took on the role of grill master, while I prepared the salads. We had sample bottles filled with our young wines to enjoy with lunch. This gathering marked the first of many glorious afternoons spent among the grapevines, with great food, great wine, and great friends.

 

Still Thirsty?

If you want to learn more, here is a curated list of resources.

Learning to barrel taste 

Getting to Know a Wine Thief