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Amista Vineyards

Amista Sparkling Grenache NV19

Amista Sparkling Grenache NV19


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Lush with ripe raspberry, notes of lemon meringue pie filling, a hint of passion fruit and sliced brioche sizzled in butter are sure to delight. This wine pairs with scallops in beurre blanc, salmon blinis or panna cotta with raspberry coulis. It's also a special treat all on its own while enjoying a sunny afternoon with friends.

185 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
Non Vintage
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 3, 2019
4 months in stainless steel, followed by 10 months of secondary fermentation in the bottle
Bottling Date
October 19, 2020
Residual Sugar
Extra Brut: 0.6% dosage
Alcohol %
Wine Profile
Tasting Notes
The 2019 vintage was a bit warmer so the fruit tones in this wine are beautifully pronounced and lush. Ripe raspberry on the nose and palate are accompanied by notes of lemon meringue pie filling, passion fruit and sliced brioche sizzled in butter. The acidity on this wine is zippy and balanced.
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 pressed directly off the skins, giving the juice a barely blush color. The juice went to a stainless-steel tank, where it slowly fermented over 23 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 10 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. Finally, the bottles were topped up, a “dosage” was added, and the final corks and wire hoods were put into place.
Food Pairing Notes
All of our sparkling wines pair beautifully with food and while this is no exception, I personally tend to enjoy this one on its own most often. This wine is balanced enough and pretty enough to not need the accompaniment of food but will also pair nicely with anything from scallops in beurre blanc to smoked salmon blinis to panna cotta with raspberry coulis.
185 cases made

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