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Amista Vineyards

Amista 2016 Vintage Sparkling Blanc de Blanc Image

Amista 2016 Vintage Sparkling Blanc de Blanc

2016 was an especially great year for sparkling wines and this one is beautiful - in the glass and on the palate. The bubbles are tiny and delicate from first sip to last.
Only 67 precious cases made

Our sparkling wines are hand harvested from our estate vineyards in Healdsburg, California. Winemaker Ashley puts the sparkle in every bottle using the Méthode Champenoise, the process used to make fine French Champagne.

Dry Creek Valley, Sonoma County

Estate Grown, Morningsong Vineyards

 

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$55.00
/ 750ml
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Wine Specs
Vintage
2016
Varietal
Chardonnay
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 13, 2016
Sugar
20.5
Acid
9.5
pH
3.13
Aging
4 months in stainless steel plus 20 months in bottle
Residual Sugar
Brut - 0.8 % Dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
Crisp green apple, pear and wildflower honey aromas lead the way on the nose and are rounded out with hints of toasted almonds, custard and a touch of candied lemon peel. The palate is just as layered and nuanced: juicy honeydew melon and pear flavors at first, with loads of lemon zest and a soft mouthfeel with a touch of buttered brioche to finish it out. The acidity is present but very balanced.
Production Notes
The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
Winemaker Notes
The grapes were hand harvested at daybreak and gently whole cluster pressed to a stainless steel tank. The juice was inoculated using Prisse de Mousse Yeast, which is a traditional champagne yeast and left to ferment for 22 days at very cold temperatures. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 20 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. The bottles were then topped up and a “dosage” was added and the final corks and wire hoods were put into place.
Food Pairing Notes
Artisan cheese plate, a caviar course or a panna cotta for dessert
Production
67 cases made
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