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Amista Vineyards

Amista Fusión NV15 Image

Amista Fusión NV15

Pop the cork and treat your friends to a sparkling blend that makes a brilliant aperitif. Although beautiful on its own, the balance and finish also make this a perfect food wine.
Only 47 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

 

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$55.00
/ 750ml
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Wine Specs
Vintage
Non Vintage
Varietal
Sparkling Blend
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 3 & 13, 2015
Sugar
18.3, 19.8, 19.1
Acid
8.60
pH
3.11
Aging
5 months in stainless steel plus 20 months in bottle
Bottling Date
August 2, 2017
Residual Sugar
Brut - 0.8% Dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
Pop the cork and treat your friends to a sparkling blend that makes a brilliant aperitif. They'll be greeted with aromas of freshly picked strawberry and buttery pie crust followed by a mix of scintillating flavors - orange zest, strawberry and a touch of juicy yellow nectarine. Although beautiful on its own, the balance and finish also make this a perfect food wine.
Production Notes
This wine is a blend of 90% Chardonnay, 7% Grenache and 3% 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 Quartz 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 20 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
Pair with a cheese course that includes Meyer lemon compote, honeycomb and a sharp Manchego.
Production
47 cases made
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