Amista Sparkling Syrah NV20
Do you love a dry sparkling rosé? How about a bright, refreshing wine that pairs with all kinds of foods and all kinds of occasions? Amista Sparkling Syrah is the answer. This is a gorgoeous rosé dressed in its cranberry color. We call it "joy in a bottle" because it makes every moment more special.
513 cases made; 100% Syrah
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
Syrah
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 24, 2020
Sugar
19.7
Acid
9.00
pH
3.15
Aging
5 months in stainless steel plus 15 months in bottle
Bottling Date
March 2, 2022
Residual Sugar
Dosage: Extra Brut - 2 g/L
Alcohol %
12.5
Wine Profile
Tasting Notes
I love the beautiful cranberry color of this wine. The nose is full of black cherry, roasted strawberries and cream, toasted almonds and a hint of ruby red grapefruit zest. The front palate is bright and filled with berry notes. The finish has great acidity and balance with a slight savory character that makes it deliciously food friendly. The finish is beautiful and lingering.
Vineyard Notes
2020 was a vintage to remember. From early on in 2020, it was quite warm. Bud break and set happened very smoothly and the crop size was considerably smaller after large vintages the two previous years. In the vineyard, all our varietals were concentrated in yields and delicious in flavor.
Production Notes
100% Syrah, created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
Winemaker Notes
The grapes were hand harvested and destemmed, then crushed. They were allowed skin contact for 10 hours to get the beautiful pink color. The grapes were then pressed to a stainless-steel tank, where they were fermented at 56 degrees over 16 days. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about one year.
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 the final corks and wire hoods were put into place.
Production
513 cases