Serendipity and Sparkling…
…a story of adventure and discovery.
I’m convinced that Amista would not be Healdsburg’s premier sparkling winery without a series of serendipitous events. This is the story of our journey to make sparkling wine from organic grapes in Healdsburg.
Our first foray into sparkling began with Syrah, a varietal rarely used for bubbles but one that perfectly captured the spirit of discovery and adventure. The success of that early experiment encouraged us to keep exploring, leading to a full collection of Méthode Traditionnelle sparkling wines.
But the first step in the journey didn’t start with a sparkling wine.
Rosé of Syrah – A Happy Accident
In September 2005, we decided to try machine harvesting our Syrah for the first time. My late husband, Mike, was in the vineyard that night (machine harvesting typically happens at night when it’s cooler) to supervise the pick. As the machine worked its way down the rows, Mike was captivated. His excitement grew with every pass, and he kept asking the operator to harvest more. He just couldn’t stop.
The next morning, still energized from the experience, Mike received a call from the winery. They informed him that he had 10 tons of Syrah grapes packed into a 10-ton fermentation tank. When the wine started fermenting, it would overflow and spill everywhere — and he would have to clean up the mess.
Mike acted quickly, transferring 200 gallons of juice to neutral barrels, which don’t impart oak flavors. His plan was to blend it back with the Syrah in the tank once fermentation was complete. However, when we tasted the wine in January 2006 with our winemaker, Chris Wills, we discovered something unexpected. The juice, having spent little time on the skins, was a rosé instead of a red wine. It was stunning. Right then, we decided to keep it separate and bottle it as our very first Rosé of Syrah. This marked the first step on our path to sparkling wine.
Sparkling Syrah from a Class Project
The next twist of fate came two years later. Our Rosé of Syrah had become a favorite among our guests. In 2007, Chris asked if he could use some of our rosé for a class he was teaching at the local junior college. He wanted to show his students how to craft sparkling wine using the Traditional Method, the same technique used for French Champagne. We agreed immediately — with one condition. We had to taste the finished product.
When we finally sampled the sparkling rosé, we were hooked. We knew we had to make more for ourselves and our friends. We sent one barrel each from our 2007 and 2008 vintages to a custom crush winery specializing in sparkling wine production. There, the wine underwent a second fermentation in the bottle, transforming it into sparkling wine.
In 2009, we debuted our sparkling Rosé of Syrah at our first Sparkling Holidays party. Mike started a new tradition that night by sabering open the first bottle.
Next Stop – Sparkling Blanc de Blanc
Our next sparkling adventure began in 2011 when Ashley Herzberg joined us as our winemaker. One day in the vineyard, I asked her if she thought we could make a Blanc de Blanc from our Chardonnay grapes. Although she had never made sparkling wine, Ashley, a fellow bubble enthusiast, didn’t hesitate. “Absolutely,” she said.
That fall, we harvested Chardonnay to create our first Blanc de Blanc. When we released it in 2013, it scored 91 points and won a gold medal in the Press Democrat’s “Best of the Best” North Coast Wine Challenge. I fell head over heels for this wine, and it remains my personal favorite to this day.
Cheers to a Sparkling Wine Collection
The success of those early experiments encouraged us to keep exploring, leading to a full collection of Méthode Traditionnelle sparkling wines that now includes:
- Sparkling Syrah, cranberry hued rosé
- Blanc de Blanc
- Sparkling Grenache
- Sparkling Mataró – made from 100% Mourvèdre grapes
- Sparkling Tres – a GSM rosé blend of Grenache, Syrah and Mourvèdre
- Fusión – a signature blend that resembles a Blanc de Noir
- Amistara, a special Blanc de Blanc first created to celebrate our 20th anniversary in 2024
As devoted lovers of bubbles, Ashley and I are thrilled by our sparkling wine program. But even more, we cherish the unexpected turns and adventurous spirit that have shaped Amista over the years.
At the same time, we’ve remained true to our focus on Rhône varieties, crafting still wines like Syrah, Grenache, and Mourvèdre that showcase the richness of Dry Creek Valley. Together, these still and sparkling wines reflect both the terroir of our vineyards and the artistry of Rhône-inspired winemaking.
Why Dry Creek Valley Is Perfect for Sparkling Wine
At first glance, Dry Creek Valley might seem an unusual choice for sparkling. The region is best known for Zinfandel and other red wines, not bubbles. But its climate offers ideal conditions for sparkling wines. Warm, sunny days help grapes develop bright fruit character, while cool evenings preserve the crisp acidity that Méthode Traditionnelle sparkling wines require.
By harvesting our fruit early, we strike a balance between freshness and flavor. The result is sparkling wines that are vibrant, expressive, and unmistakably tied to this unique corner of Sonoma County. Each sip tells the story of Dry Creek Valley’s potential for sparkling excellence.
A Commitment to Sustainability and Organic Certification
Our sparkling journey is also rooted in a deep commitment to sustainability. We believe that great wines come from healthy vineyards, and that means caring for the land as thoughtfully as we craft our wines. Over the years, we’ve implemented practices that protect soil health, conserve water, and encourage biodiversity in our estate vineyards.
In June 2024, we were proud to achieve organic certification from CCOF (California Certified Organic Farmers). This milestone means that every grape used in Amista sparkling wines is now organically certified, grown without synthetic herbicides or pesticides. It’s an achievement that reflects not only our values but also our responsibility to future generations of wine growers in Dry Creek Valley.
For our guests, it means that when you raise a glass of Amista sparkling wine, you’re enjoying bubbles crafted with both passion and respect for the land. Each sip celebrates the purity of organically grown fruit and the vibrant character of our Dry Creek Valley home.
Looking Ahead: The Future of Rhône-Style Sparkling Wines at Amista Vineyards
Our sparkling journey has been filled with surprises, and we know it’s just the beginning. Each vintage brings new lessons and opportunities to refine our craft. As Healdsburg’s first sparkling winery, we feel a responsibility to honor time honored method of making fine French Champagne while also exploring innovative expressions of Rhône varietals in sparkling form.
Equally important is our ongoing commitment to sustainability. With our CCOF organic certification achieved in June 2024, all of our sparkling wines are now made exclusively from organically grown grapes. This milestone strengthens our connection to the land, ensuring that our vineyards remain healthy and vibrant for generations to come. It also inspires us to keep innovating in ways that respect both nature and our community.
Looking ahead, we see sparkling wine as a way to celebrate more than joyous occasions. It is a symbol of curiosity, creativity, and care for the environment. Whether we’re experimenting with new Rhône varietals or refining our organic farming practices, our goal remains the same: to craft sparkling wines that embody the spirit of Dry Creek Valley and the values at the heart of Amista Vineyards.
Still Thirsty?
Why Rhônes at Amista Vineyards?
What Do We Mean When We Say Rhône-style Wine?
What is a Sparkling GSM Blend?
What is Méthode Champenoise (or Méthode Traditionelle)?
