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Amista Vineyards

Amista Sparkling Grenache NV18

Amista Sparkling Grenache NV18


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Imagine aromas of fresh garden-picked strawberries, lemon curd, and orange blossom. Then let  the flavors of juicy strawberry, passion fruit and a touch of toasted hazelnuts delight your palate. Enjoy this elegant sparkling wine with a soft goat cheese, preserved lemon and some Marcona almonds or simply with great friends on a beautiful summer day.

138 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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Wine Specs
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 13, 2018
19.2 Brix at harvest
4 months in stainless steel plus 12 months in the bottle
Bottling Date
December 16, 2019
Residual Sugar
Extra Brut - .4% Dosage
Alcohol %
Wine Profile
Tasting Notes
This is always one of my favorite wines, every single year. Aromas of fresh garden-picked strawberries, lemon curd, and beautiful noses of orange blossom stand out in this wine. The palate is fruity and fresh with juicy strawberry, passion fruit and a touch of toasted hazelnuts. The finish is bright and balanced with great acidity. This wine pairs well with all the classic champagne pairings but I love it with a soft goat cheese, preserved lemon and some Marcona almonds (though I find myself most often pairing it with great friends and beautiful summer days).
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 crushed and allowed to sit for 6 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 30 days at about 57 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, a “dosage” was added, and the final corks and wire hoods were put into place.
138 cases made

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