It’s Not a Destination, It’s a Journey
…and it’s been both exhilarating and challenging.
We’re proud to be the first sparkling winery in Healdsburg, making handcrafted Méthode Traditionelle sparkling wines from estate-grown grapes in Dry Creek Valley. Our journey has been full of surprises—some happy accidents, some bold leaps, and many invaluable lessons.
Here are five discoveries that shaped who we are today.
1. Embrace Serendipity: Accidents Can Lead to Breakthroughs
I’m convinced Amista wouldn’t be Healdsburg’s first sparkling winery without a few happy accidents.
From Spillover to Rosé
In 2005, Mike was so excited during our first machine harvest of Syrah that he overfilled a fermentation tank. To prevent an overflow, he removed 200 gallons into neutral barrels. That wine turned out to be bright, fresh, and pink—a stunning Rosé of Syrah, our very first.
Sparkling Syrah from a Class Project
Two years later, our winemaker Chris Wills asked to use our rosé for a class project teaching the Méthode Tradionelle. When we tasted the result, we were hooked. We made more and released our first Sparkling Syrah in 2009 at our Sparkling Holidays party.
Discovery #1: Embrace serendipity. Accidents and surprises can open doors you never imagined.
2. Seize the Opportunity: Sometimes You Have to Leap
Mike is the risk-taker. I’m the researcher. But I’ve learned that when an opportunity presents itself, saying yes can lead to magic.
Our First Rosé – Solving a Problem
That Rosé of Syrah began as a fix for a tank problem—but we loved it, and so did our guests. We hadn’t planned to make a rosé, but intuition guided us to take the leap.
Sparkling Syrah – Trusting Our Instincts
When Chris asked to use our rosé for sparkling, we didn’t hesitate. Although sparkling wine is complex and costly, partnering with a custom crush facility made it viable—and irresistible.
Discovery #2: Seizing opportunities—even without all the answers—has been key to our growth. Every leap has taken us somewhere worthwhile.
3. Keep Going: Momentum Builds Magic
When something works, keep going. Let your early successes fuel new ideas and energy.
From One Sparkling Wine to a Sparkling Wine House
After Sparkling Syrah found success, I wanted more. Our new winemaker Ashley Herzberg said “Absolutely” when I asked if we could make a Blanc de Blanc from our Chardonnay. Our first release scored 91 points and won gold!
Soon after, we added three new sparklers: Sparkling Grenache, a vintage Blanc de Blanc, and Fusión, our first sparkling blend.
A Wine Club and a Movement
In 2014, we launched Healdsburg’s first sparkling wine club—even though we only had two sparkling wines at the time. We offered future shipments, and our guests said yes.
New wines kept coming: Sparkling Mataró, Sparkling Tres, and more.
Discovery #3: When you’re on a roll, keep going. Momentum creates buzz, energizes your team, and builds lasting excitement.
4. Keep Innovating: Don’t Be Afraid to Fail
Innovation is a core part of our story—sometimes wildly successful, sometimes not, but always worth it.
Non-Traditional Grapes and Bottles
Most sparkling wines are made from Chardonnay or Pinot Noir. Ours come from Rhône varieties—Grenache, Syrah, Mourvèdre—and are bottled in clear glass, showing off their gorgeous hues. Why? Because we can. And because it brings us joy.
A Club with a Twist
Our wine club launched on a future-shipment model—people signed up in April for wines they’d receive later that year. It worked!
Experiments That Flopped
We offered Dosage Trial Tastings—a behind-the-scenes sparkling experience—but guests didn’t connect with it. Another effort, a late disgorged Blanc de Blanc, turned out to be too complex and costly (though we’re considering bringing it back).
Discovery #4: Innovate boldly and accept the risk of failure. You can’t discover something new if you’re afraid to try.
5. Bend, Don’t Break: Stay True to What Matters Most
We’ve had to pivot many times, but our values and commitments remain constant.
Commitment to Craft
We may use non-traditional grapes and bottles, but all our sparkling wines are made using the Méthode Traditionelle—the gold standard for fine bubbles.
Putting People First
When COVID forced us to close the tasting room, we kept our full-time team, reassigned roles, and shifted to remote wine club outreach. We even hosted virtual tastings to stay connected with guests—and each other.
We sent each team member a care package of wine and did a virtual tasting – one wine each week. The wine tasting was fun, but more important was the fact that we were staying connected and supporting each other through unchartered territory. And we connected with our members in the same way – virtually – enjoying not only wine tasting together but support and camaraderie.
Building a True Sparkling Experience
To be a sparkling wine house, we needed to offer a dedicated sparkling flight. It took planning (and careful inventory management), but now our guests can truly experience the full range of our bubbles.
Discovery #5: Be flexible—but stay true to what matters. For us, it’s quality, creativity, and deep relationships.
A Sparkling Future
Becoming the first sparkling winery in Healdsburg wasn’t a long-term strategy. It evolved one spark at a time—through chance, intuition, grit, and joy. We’re proud to stand alongside the pioneering sparkling wine houses of Sonoma County and to continue writing our own sparkling story.
Still thirsty?
Come visit us in Dry Creek Valley and taste the magic for yourself.
