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Amista Vineyards

Amista Sparkling Grenache

Amista Sparkling Grenache

Next release February 1, 2020!

Barely blush in color, this wine has nuanced fruit character and layer upon layer of depth. Aromas of raspberry puree, lemon blossom, rose hip and very fresh mango fill the nose. The palate is delicate, with citrus and floral notes with some brioche and toasted almond characters. 

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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$48.00
/ 750ml
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Wine Specs
Vintage
2017
Varietal
Grenache
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 2, 2017
Sugar
19.2
Acid
9.0
pH
3.1
Aging
4 months in stainless steel plus 12 months in the bottle
Bottling Date
December 6, 2018
Residual Sugar
Brut - 0.6% Dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
Barely blush in color, this wine has nuanced fruit character and layer upon layer of depth. Aromas of raspberry puree, lemon blossom, rose hip and very fresh mango fill the nose. The palate is delicate, with citrus and floral notes but also some brioche and toasted almond characters.
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 gently foot-treaded and allowed to sit for 4 hours to extract a delicate blush color from the skins of the grapes. 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 26 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. 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
My favorite pairings for this wine (so far) have been dainty French macaroons, a beautiful cheese plate (especially a firm sheep’s milk cheese) or a sunny porch on a spring day.
Production
159 cases made
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