Amista Sparkling Fusión NV17
SOLD OUT
With its pretty deep pink hue, aromas of fresh crushed raspberry, orange zest, and hazelnuts, and a palate filled with intense fruit and citrus tones, this is a beautiful example of a sparkling blend. The finish is bright and clean and the addition of a bit of still red wine (Syrah) gives it depth and oomph and allows the finish to linger for much longer than a typical sparkling wine.
Only 64 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
Due to the limited production of this sparkling wine, we will not be offering club or case pricing
Out of Stock
Wine Specs
Vintage
Non Vintage
Varietal
Sparkling Blend
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 18 & 25, September 2, 2017
Sugar
19.4, 20.0, 20.8
Acid
3.05
pH
8.95
Aging
5 months in stainless steel plus 15 months in bottle
Bottling Date
February 25, 2019
Residual Sugar
No dosage - extra brut
Alcohol %
12.5
Wine Profile
Tasting Notes
This is always one of my favorite wines to make (and drink). With its pretty deep pink hue, aromas of fresh crushed raspberry, orange zest, and hazelnuts, and a palate filled with intense fruit and citrus tones, this is a beautiful example of a sparkling blend. The finish is bright and clean and the addition of a bit of still red wine (Syrah) gives it depth and oomph and allows the finish to linger for much longer than a typical sparkling wine.
Production Notes
This wine is a blend of 80% Chardonnay, 15% Grenache and 5% Syrah. Fusión 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 separately. The juice was inoculated using Prisse de Mousse yeast, which is a traditional Champagne yeast and left to ferment for 28 days at very cold temperatures. After fermentation and settling, the three varietals were blended together and then bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 15 months. Then 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 with 1% still wine (Syrah), and the final corks and wire hoods were put into place.
Production
64 cases made