Amista Sparkling Blanc de Blanc NV21
SOLD OUT
Our Blanc de Blanc entices with aromas of honeysuckle, jasmine, golden delicious apple, honeydew melon and a hint of toastiness. The palate is fruit driven on the front with great acidity and balance on the finish. The bubbles are delicate and perform a little dance on your tongue. This wine makes a great aperitif and is also beautifully food friendly.
270 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
Out Of Stock
Wine Specs
Vintage
Non Vintage
Varietal
Chardonnay
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 9, 2021
Sugar
18.5
Acid
9.1
pH
3.13
Aging
13 months in bottle
Fermentation
4 months in stainless steel
Bottling Date
December 9, 2022
Residual Sugar
Dosage: Extra Brut - 2 g/L
Alcohol %
12.5
Wine Profile
Tasting Notes
Our Blanc de Blanc is always one of my favorite wines. This vintage is no exception. With aromas of honeysuckle, jasmine, golden delicious apple, honeydew melon and a slight bit of toastiness. The palate is fruit driven on the front with great acidity and balance on teh palate and finish. The bubbles are delicate and absolutely delicious. This wine makes a great aperitif and is also very food friendlyl.
Vineyard Notes
2021 was a beautiful vintage. The winter was quite dry with far lower than average rainfalls and we had a few spring rains that helped us out. The growing season was warm and even, without any adverse weather events. We picked slightly earlier than usual and the flavors are intense and concentrated.
Production Notes
100% Chardonnay; The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making fine French Champagne.
Winemaker Notes
Our Chardonnay for Blanc de Blanc is always the first thing we pick every year. Hand-harvested in the early morning hours in early August, the grapes arrived at the winery and went straight into the press. The juice was pressed off the skins into a chilling stainless steel tank for settling. After two days, the juice was racked off the hard settled lees to another tank for fermentation. Fermentation took 22 days and was kept at 57 degrees. After fermentation, the wine went to bottle with a bit of sugar and a bit of yeast for a secondary fermentation, which is the traditional method of making Champagne. After 13 months in bottle, we disgorged and added a small amount of dosage to balance out the acidity of the wine.
Production
270 cases