Amista Sparkling Blanc de Blanc NV20
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Our Blanc de Blanc is so beautifully floral this vintage. The nose has notes of jasmine and citrus blossom and delicate hints of Meyer lemon and granny smith apple, roasted hazelnuts and finger lime pearls. The palate continues with the apple notes and layers of Asian pear and pomelo. The finish is so pretty with lingering fruit notes and a balancing acidity.
397 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
Out Of Stock
Wine Specs
Vintage
Non Vintage
Varietal
Chardonnay
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 12, 2020
Sugar
19.5
Acid
7.95
pH
3.16
Aging
4 months in stainless steel; 12 months in bottle
Bottling Date
October 27, 2021
Residual Sugar
Dosage: Extra Brut - 4 g/L
Alcohol %
12.5
Wine Profile
Tasting Notes
Our Blanc de Blanc is so beautifully floral this vintage. The nose has notes of jasmine and citrus blossom and delicate hints of Meyer lemon and granny smith apple, roasted hazelnuts and finger lime pearls. The palate continues with the apple notes and layers of Asian pear and pomelo. The finish is so pretty with lingering fruit notes and a balancing acidity.
Vineyard Notes
2020 was a vintage to remember. From early on in 2020, the vintage was quite warm. Bud break and set happened very smoothly and the crop size was considerably smaller after two large vintages. In the vineyard, all our varietals were concentrated in yields but delicious in flavors.
Production Notes
100% Chardonnay; The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making fine French Champagne.
Winemaker Notes
Chardonnay grapes for our Blanc de Blanc are always the first thing we pick each harvest, making this always our celebratory wine! 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. The juice went to a stainless-steel tank, where it slowly fermented over 18 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.
Production
397 cases