Sparkling wines hold a special place in the heart of Amista Vineyards, and one of our most beloved creations is our Blanc de Blanc. Here’s a behind-the-scenes look at how this signature bubbly came to life and the unique details that make it truly one-of-a-kind.
In 2011, Ashley Herzberg joined Amista as our winemaker. By then, we had already been crafting a Sparkling Syrah since 2008, thanks to a creative spark from my late husband, Mike, who was also our first winemaker. While I loved the Syrah, my dream was to see a Blanc de Blanc—my personal favorite—added to our lineup.
Ashley and I were standing in our Chardonnay vineyard just months after she joined the team, and the idea struck: Could we create a sparkling wine from these very grapes? To this day, we both claim credit for the idea, but perhaps it was a shared vision born from our mutual love of bubbles. Ashley, undaunted by the challenge of crafting her first sparkling wine, immediately said, “Yes, we can!”
That fall, we harvested 3.25 tons of Chardonnay grapes, producing 214 cases of what would become our first Blanc de Blanc—a crisp and refreshing wine that continues to delight us and our community.
If you’ve ever enjoyed a sparkling wine labeled Blanc de Blancs, you may have wondered about the difference in our naming. While the traditional French term is plural, meaning "white from whites," our label simply says Blanc de Blanc - “white from white.”
Here’s how it happened: I loved Blanc de Blancs from a well-known Northern California sparkling house but hadn’t paid close attention to the plural spelling on the label. Two years after releasing our first vintage, a host on a live radio show asked me about our choice of the singular term. He may have noticed the surprised look on my face because he offered, “Is it because it is made from a single white grape variety?” And I said, “Yes, that’s exactly right.”
While my reaction was spontaneous, it turned out to be accurate. Nearly all Blanc de Blancs are made from 100% Chardonnay, as is ours. We’ve kept the name Blanc de Blanc ever since—and while the singular term remains rare, we’re proud to have embraced this unique twist. Who knows? Perhaps we’ve even started a trend.
Another common question we hear is: Why are your sparkling wines labeled non-vintage if they’re all harvested from a single year?
The answer lies in the aging process. At Amista, we craft our sparkling wines to be vibrant and fresh, with aging periods of 12 to 18 months before disgorging. This timeline contrasts with Champagne’s strict requirement of at least three years of aging for vintage designation. While no such regulations apply in the U.S., we choose to follow the spirit of this tradition by refraining from vintage dating.
Interestingly, most non-vintage sparkling wines are blends of several years, designed for consistency. By contrast, each of our sparkling wines reflects the unique climate and character of the harvest year. The result? A true vintage wine in every sense—except for the label.
Our Blanc de Blanc represents the perfect blend of passion, creativity, and commitment to quality. From its serendipitous beginnings in our Chardonnay vineyard to its distinctive name and aging process, every bottle tells a story.
Raise a glass of Amista Blanc de Blanc, and celebrate not just a wine, but the joy of discovery and the shared love of bubbles that brought it to life. Cheers!
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If you want to learn more, here is a curated list of resources.
What Does ‘Blanc de Blancs’ Mean in Wine?
The Difference Between Multi-Vintage and Nonvintage Champagnes
This phrase, “what will be, will be,” captures the spirit of why we planted our first Syrah vines in the year 2000 in our recently acquired vineyards in Dry Creek Valley, just outside the charming town of Healdsburg. We’re not really sure why we planted Syrah, a Rhône variety, except it was being hailed as the “next big thing,” and we were eager to be part of its rise. Little did we know that shortly after planting, the movie Sideways would hit the screen, catapulting Pinot Noir into the spotlight and nudging Syrah offstage.
Undaunted by this development and the fact that the Syrah vines were young, Mike, my late husband and co-founder, saw their potential. Typically, a vineyard in its second year would drop its grapes, letting the vines strengthen without the demands of producing a crop. But Mike, eager to revive his love for winemaking that began nearly a decade earlier in our Silicon Valley home, had other plans. In 2002, he harvested three tons of Syrah from those young vines, and with the help of neighbors, family, and friends from Munich and Denver, he made our first wine in our garage. We fondly called it “Garage Syrah.”
Garage Syrah was never meant for sale—it was a hobby, a chance to share something personal with our friends. But every time they came to taste it, they wanted more and kept asking when they could buy a bottle. Their encouragement gave us the nudge to consider making wine for others, and in 2004, Amista Vineyards was born. That initial Syrah, with all its humble beginnings, had woven a path for us into the world of Rhône wines.
While Syrah didn’t skyrocket to fame as expected, it became a cornerstone of our winemaking journey. We—and eventually our guests and members—fell in love with it. Over time, we began exploring other Rhône varieties, all thanks to that “gateway grape” of Syrah.
In 2011, we decided it was time to diversify. We were eager to experiment with more Rhône varieties but didn’t want to uproot our established Syrah vines. So, we opted for a grafting method called T-budding, placing buds of new varieties into small cuts on the existing vines. This way, we could grow new varieties—Grenache and Mourvèdre—without waiting the typical four years for the vines to mature. By the 2012 harvest, we had our first Grenache and Mourvèdre. We also created our first Rhône blend. We called it Tres, combining all three Rhône grapes: Grenache, Syrah, and Mourvèdre.
Tres quickly became a hit—and Mike’s new favorite. Winemaker Ashley Herzberg, who joined us in 2011, inspired us to try our hand at blending. Having always made single-varietal wines, we were hesitant, but Ashley’s excitement for a classic GSM blend (Grenache-Syrah-Mourvèdre) won us over. What began as an experiment quickly became a cherished addition to our lineup.
Today, our estate-grown Rhône wines include Syrah, Grenache, Mourvèdre, and Tres, our Rhône-style blend. We also produce a Rosé de Tres, a refreshing blend of Grenache, Syrah, and Mourvèdre. We also make a unique collection of sparkling Rhône wines.
When people ask why we chose Rhône varieties, I think back to the spirit that has shaped Amista. We didn’t have a grand plan or flawless reasoning. We simply followed our instincts, letting the path unfold. Along the way, we embraced challenges, unexpected delights, and every opportunity to learn and grow. Rhône grapes continue to guide our journey, surprising and inspiring us, and, above all, allowing us to share a piece of this adventure with others.
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If you want to learn more, here is a curated list of resources.
Mourvedre — A Guide to the Basics
How do you pronounce "Mourvèdre"?
What Do We Mean When We Say Rhône-style Wine?
As we approached our first commercial harvest, we realized we had far more Syrah than we could use for Amista. My late husband and Amista co-founder, Mike, couldn't bear the thought of seeing tons of grapes dropped from the vines, wasted. Determined to find a solution, we brainstormed until Mike had a brilliant idea—what if we invited our friends to invest in our first vintage?
The concept was simple: we’d offer the chance to purchase grapes in ½-ton lots, the size of a single macro bin. We would handle all the winemaking—crushing, fermenting, and bottling—while they would pay for the grapes. In return, each “partner” would receive a case of the Syrah, a special case of a blend that they would help create and a case of every other wine we planned to make that year.
We sent out invitations to friends, family, and some of my consulting clients, unsure of what to expect. To our surprise, we had an enthusiastic response—we sold 10 lots, allowing us to harvest 5 extra tons of Syrah. What started as a practical solution to avoid wasted grapes soon blossomed into something much more—a community of people excited to call themselves “partners” in our new winery.
We wanted this group to feel as much a part of the journey as we were, so we kept them updated and hosted several events. Our first gathering was the “Garage Syrah Bottling Party,” where everyone helped bottle the Syrah we’d been making in our garage, followed by a cozy dinner at our home. It was an incredible experience for everyone—intimate, hands-on, and fun.
Throughout the next year, we invited our partners to taste the young wines from the barrel and to visit our winery while it was still under construction. Strangers became friends, bonding over the excitement of seeing our dream take shape.
One of my favorite memories is the Vintage Partners Summit in October 2006. The weekend kicked off with a welcome reception at our house on Friday night, followed by a trip the next day to a beautiful vineyard on the rolling hills above Dry Creek Valley. We wanted our partners to experience the vineyard firsthand, so we taught them how to assess grapes for harvest—checking sugar levels with a refractometer, examining the color of the seeds, and, most importantly, tasting for that perfect balance of sweetness and acidity.
After a morning in the vineyard, we headed back to our future winery for lunch among the vines. We toasted to friendship at a makeshift bar set up on the construction site—an unforgettable moment. The day continued with barrel tastings at the winery where we were crafting the wines, and that night, we gathered back at our house for dinner under the harvest moon. It was truly magical. The weekend wrapped up with a farewell brunch on our back deck, where no one wanted to say goodbye.
Another unforgettable event was the blending workshop, where our partners created the 2006 Vintage Partners Blend. It was our first gathering in the newly finished winery. Our winemaker guided us through the art of blending, with each team coming up with their own version. We tasted them all and voted on the best blend, which became the recipe for their special wine. Though they had to wait two more years for the wine to be bottled and ready, the celebration continued with a sumptuous farm-to-table lunch in the courtyard, paired with the very wines we had just blended.
Looking back, we realized that what we were offering was essentially wine futures, but with a twist. Typically, wine futures are sold after the wine is already in the barrel, giving customers a taste of what's to come. In our case, people were investing in the wine before the grapes were harvested. They weren’t just betting that the wine would turn out delicious—they were betting on us. They believed that two people, their friends and family, could not only craft wine they would love but also launch a business and keep it alive long enough for the wine to be bottled. It was a huge leap of faith, and I am eternally grateful. More than the trust, we built something even more precious—a community of friends.
Our journey has been filled with valuable life lessons. In those early days, we discovered three insights that would continue to shape Amista:
These lessons have stayed with us through every harvest, every challenge, and every success, reminding us that at the heart of it all, we are not just making wine—we are creating connections.
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Here a Bin, There a Bin, Everywhere …
How (and Why) to Buy Wine Futures
George Christie (right) managing the first Amista video
…learning the power of relationships and community…
In early 2004, I found myself in a panic. We had two harvests' worth of wine aging in barrels, and it was time to think about bottling. But my late husband Mike and I were clueless about where to begin. We needed bottles, corks, capsules, and labels, but had no idea how to procure them.
That’s when I met George.
I attended a meeting of the Winegrowers of Dry Creek Valley, a local trade organization for our region's growers and wineries. George, the president of the board, was giving an update. His presence and insights immediately impressed me. After the meeting, I introduced myself and discovered that he was also the general manager of a local winery.
I shared our story—that Mike and I were launching Amista, a new winery in Dry Creek Valley. I also happened to mention that my day job was as an executive coach and leadership consultant. George replied, “I could use an executive coach.” A lightbulb went off in my head.
“What would you think about a trade?” I suggested. “You help us navigate the complexities of starting a winery, and I’ll be your executive coach.” He agreed on the spot.
George jumped into action immediately, which I would come to learn is just his way. He guided us on where to buy glass (the industry term for bottles), and connected us with suppliers for corks and capsules, and a printer for our labels. Little did he know that what he was doing for us would later evolve into his own sophisticated business venture.
Meanwhile, I kicked off our coaching partnership by conducting a 360-feedback process. This involves gathering anonymous feedback from an executive’s colleagues to identify areas for growth. The results shaped George’s development plan, which became the foundation of our coaching sessions.
Over the next several months, George provided invaluable advice. He helped us strategize the sale of grapes we didn’t plan to use for Amista and decide whether to replant some struggling Chardonnay vines. He advised on choosing a location for our winery, obtaining a use permit from the county, and even launching tasting parties to introduce our first wines. He also connected us with our first consulting winemaker and a wine broker and managed our first video shoot (pictured above).
With George’s guidance, we progressed from brainstorming on yellow legal pads in our living room to using spreadsheets to manage production planning. He stood by us through the grueling process of securing our use permit and brainstorming creative ways to market our wine without a tasting room. Once we received the permit, he helped us design and outfit the tasting room and even hired and trained our first team.
George Christie (center) explaining how to decide when to harvest wine grapes
One of our most memorable experiences was our Harvest Celebration, a weekend-long event we created for friends who had invested in our first vintage. The festivities included a wine reception, vineyard workshop, barrel tastings, and a magical dinner under the harvest moon. George played a key role in designing the weekend, teaching our guests how to determine the perfect time to harvest grapes, and answering their many questions. This event not only celebrated our new venture but also deepened the bonds within our community of supporters.
We’ve had many people support us over our 20 years since launching Amista, but George Christie was one of the most pivotal. Today, he is known as the founder and CEO of Wine Industry Network, a leading resource for wine business services, events, connections, and education. We are incredibly fortunate and grateful to have experienced George’s expertise, passion, and vision during our early days.
What we got was a sneak peek of the incredible work he does today: bridging the gap between producers and suppliers, championing the wine industry, and educating others on the latest trends and innovations. Our journey wouldn’t have been the same without him.
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What is Wine Industry Network?
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
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.
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.
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.
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.
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.
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.
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What is Come Over October?
Join us for Come Over October Celebrations at Amista
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.”
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Learn More About How Mike and Dale Made Garage Wine
Is Making Wine in the Garage a Thing?
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.
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.
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.
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.
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.
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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
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.
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.
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.
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.
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If you want to learn more, here is a curated list of resources.
In Winemaking, What are Punch-downs and Pump-overs?
How Long Does it Take a New Vineyard to Yield Grapes?
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.
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.
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?
Are Hand-Picked Grapes Better Than Machine-Harvested?
Wine Tip: Everything You Ever Wanted to Know About Rosé
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