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Amista Vineyards

Amista Sparkling Grenache Image

Amista Sparkling Grenache

10 Hot Brands by Wine Business Monthly!

You'll be enticed by the beautiful blush color of this sparkling wine and then seduced by the tiny, fine bubbles in the glass. We are honored that our Sparkling Grenache was selected for its annual 10 Hot Brands by Wine Business Monthly.
175 cases made; 100% Grenache 

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

 

10 In Stock
Add To Cart
$48.00
/ 750ml
SKU: 398
Wine Specs
Vintage
2016
Varietal
Grenache
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 9, 2016
Sugar
19.50
Acid
8.80
pH
3.08
Aging
3 months in stainless steel plus 12 months in the bottle
Bottling Date
December 11, 2017
Residual Sugar
Brut - 0.6% Dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
The aromas are full of orange blossom, ruby red grapefruit and lemon chiffon pie. The palate adds a hint of brioche with a delicate mouthfeel that finishes crisp and clean. We are honored that our Sparkling Grenache was selected for its annual 10 Hot Brands by Wine Business Monthly.
Awards
10 Hot Brands by Wine Business Monthly
Production Notes
100% Grenache. This Sparkling Grenache 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 in the early morning hours and kept extremely cold. Once in the winery, they were de-stemmed and then sat on the skins for 4 hours to pick up a small amount of blush color. From there, the grapes were put into the press to separate the juice from the skins. The juice went to a stainless steel tank, where it slowly fermented over 21 days at about 54 degrees. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 12 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. Finally, the bottles were topped up and a “dosage” was added and the corks and wire hoods were put into place.
Food Pairing Notes
We release our Sparkling Grenache in the winter, which is Dungeness crab season here in Northern California. This wine makes a perfect pairing with cracked crab dipped in drawn butter and served with a squeeze of lemon.
Production
175 cases made
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