Amista 2022 Grenache
Our 2022 Grenache is filled with aromas of orange zest, orange blossom, red rose petal, red cherry, sandalwood, and clove. The nuances and delicacy continue onto the palate with very light red fruit tones on the front nicely complemented by tons of spice notes and a tiny bit of earth. The finish is light to medium bodied but very well balanced and very delicious.
200 cases made
100% Grenache, hand harvested
Morningsong Vineyards, Dry Creek Valley
Healdsburg, California in the heart of Sonoma wine country
In Stock
Wine Specs
Vintage
2022
Varietal
Grenache
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 9, 2022
Sugar
24.5
Acid
5.3 g/L
pH
3.74
Aging
100% neutral barrel aged for 10 months
Bottling Date
August 18, 2023
Alcohol %
14.7
Wine Profile
Tasting Notes
Our 2022 Grenache is filled with aromas of orange zest, orange blossom, red rose petal, red cherry, sandalwood, and clove. The nuances and delicacy continue onto the palate with very light red fruit tones on the front nicely complemented by tons of spice notes and a tiny bit of earth. The finish is light to medium bodied but very well balanced and very delicious.
Vineyard Notes
This comes from our estate vineyard, Morngingsong Vineyard. This comes from a newer planting in the vineyard and is a blend of clone 362 and 515.
Production Notes
2022 was another quite warm vintage. We had extremely low rainfall over the winter and spring, which caused for a very small crop. Some frost and hail hit us in April, which further reduced the crop. A very warm summer led to an early harvest as well. However, because of the incredibly low yield, flavors are heightened and absolutely delicious from this vintage.
Winemaker Notes
We picked these grapes by hand at daybreak and divided them into two lots within the winery. One lot was left whole cluster and foot treaded before being put in a tank for cold soaking. This lot was pumped over once daily during the cold soak and then pumped over twice daily during the native yeast fermentation until being drained and pressed directly to barrel. The second lot was destemmed and went to tank whole berry where it was cold soaked for 4 days before the native fermentation started. The grapes were punched down instead of being pumped over. The lots were kept separate until just before bottling where the two lots were blended together and bottled without fining or filtration.
Production
200 cases made