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Amista Vineyards

Amista 2018 Tres

Amista 2018 Tres

Our Tres is a blend of Grenache, Syrah and Mourvèdre, a combination that makes it a beautiful match for many foods and delicious for just drinking! This wine is filled with juicy red cherry and plum, raspberry cordial, and all-spice. The palate is round and full, and the finish is light and bright, leaving you yearning for another sip.

140 cases made

Hand harvested

Morningsong Vineyards, Dry Creek Valley

Healdsburg, California, in the heart of Sonoma wine country

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$40.00
/ 750ml
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Wine Specs
Vintage
2018
Varietal
Rhone Blend
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 26 & October 12, 2018
Sugar
23.1, 25.5, 25.9
Acid
5.60
pH
3.60
Aging
15 months in neutral French oak
Bottling Date
December 19, 2019
Alcohol %
14.5
Wine Profile
Tasting Notes
This is my go-to wine for so many food and wine pairings. Our Tres is a blend of Grenache, Syrah and Mourvèdre and that combination makes it very versatile for pairing and delicious for just drinking! The 2018 starts out with high-tone Bing cherry notes, sandalwood, dried orange rind, violets, and a touch of white pepper. The palate is filled with juicy red cherry and plum, raspberry cordial, and all-spice. The palate is round and full and the finish is light and bright, leaving you yearning for another sip.
Vineyard Notes
2018 was a spectacular vintage in Dry Creek Valley and in Sonoma County. Our three varietals picked for our GSM blend were no exceptions to this. The moderately wet winter led into a great bloom and set. The set was fairly large this year overall, which we managed with a little extra fruit dropping and thinning on these varietals. The growing season was temperate and allowed for a really long hang time for the most of our varietals.
Production Notes
The grapes for our Tres blend were picked, fermented and aged separately. We picked each variety by hand, sorted by hand, then de-stemmed and gently crushed each lot. Each of the varieties was fermented in a stainless steel open top tank, cold soaked for 3-5 days then inoculated and punched down 2-3 times per day. After fermentation, the wines were put to neutral oak barrels and aged for 15 months before being bottled unfined and unfiltered.
Production
140 cases made
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