Amista Sparkling Syrah NV18
SOLD OUT
Looking for a dry sparkling rosé for holiday sipping? Need a refreshing wine that pairs with all kinds of foods and all kinds of holiday occasions? Enter Amista Sparkling Syrah. No wonder it has developed a cult following!
488 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
September 1, 2018
Sugar
19.0
Acid
9.31
pH
3.21
Aging
5 months in stainless steel, 21 months in the bottle
Bottling Date
October 20, 2020
Residual Sugar
Dosage - Extra Brut .4%
Alcohol %
12.5
Wine Profile
Tasting Notes
This vintage is a great example of how pretty Sparkling Syrah can be. Aromas of roasted strawberry, lemon zest and freshly baked pie crust are complemented by the bright and buoyant acidity on the palate. Super bright fresh picked strawberry leads the way on the palate and pulls everything together. The finish is delicious and leaves you wanting more. This may be one of the most food friendly wines I make. I love the acidity of this wine with all Thanksgiving dishes to bring some pop and balance to the entire meal.
Vineyard Notes
2018 was a beautiful vintage here in Dry Creek Valley. The weather was very moderate so the growing season and hang time on the vines was quite long, making for concentrated and intense flavors in the final wines.
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 only 5 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 27 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.
Food Pairing Notes
This may be one of the most food friendly wines we make. We love the acidity of this wine with all Thanksgiving dishes to bring some pop and balance to the entire meal.