Amista Sparkling Mataró NV20
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This sparkling rosé shows off its delicate blush pink color in the glass enticing you with aromas of fresh picked summer strawberries, lemon mousse, roasted peaches and wildflower honey. It treats you to flavors of green apple and pink grapefruit ending with a crisp clean finish that dances on your tongue. It goes beautifully with a summer afternoon and good friends. Made from 100% Mourvedre.
288 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
Mourvedre
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
September 2, 2020
Sugar
17.9
Acid
8.20
pH
3.03
Bottling Date
March 2, 2022
Residual Sugar
Extra Brut - 4g/l dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
This wine has a beautiful color of a Blanc de Noir with just a blush of pink. The aromas are of wafting summer strawberries, lemon mousse, lightly roasted yellow peach, and wildflower honey. The acidity is stunning on the palate with bright green apple notes, lemon zest and pink grapefruit.
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 large vintages the two previous years. In the vineyard, all our varietals were concentrated in yields and delicious in flavor.
Production Notes
100% Mourvedre. This Sparkling Mataró was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
Winemaker Notes
This is always one of my favorite wines to make and this vintage is no exception. These grapes were harvested in the early morning hours and brought to the winery. While we normally foot tread and let the grapes sit on the skins, we took a different route this vintage and whole cluster pressed the grapes. The delicate pink juice went to a chilling tank to settle, and then started fermenting at 56 degrees. Fermentation took almost 4 weeks. After primary fermentation, the wine was settled and then bottled with a little bit more sugar and yeast for secondary fermentation. This process is called Methode Champenoise and is the traditional method of making champagne. After 15 months of slow fermentation in bottle, we disgorge, add a very small dosage and cork the bottles.
Production
288 cases