100% Estate Grown Norton. The nose on this wine expresses a bouquet of raspberry with a hint of baked bread. The palate is crisp with aggressive effervescence and acidity with a sour cherry tartness.
The Norton grapes are grown in the Braddock series soil that dominates the front portion of the Estate vineyard. The fruit was pressed and juiced transferred directly into tank with it's skin. After 48 hours the juice and skins were seperated leaving the wine much darker and pinker. This is a blend of two different vintages, the 2017 Norton and 2018 Norton, both estate grown at Keswick Vineyards.
The Amélie label is a tribute to the illustrious Amélie Rives who lived in the late 19th century and owned all of the land that is now Keswick Vineyards. The label depicts an edited self portrait Amélie drew using parchment and charcoal that is now kept in special collections of Alderman Library in Charlottesville, VA.
Holiday Cocktail Recipes
Pomegrante-Champagne Punch (makes 12 servings)
(Recipe adapted from Epicurious)
*Served in our Tasting Room on select winter days!
- 1/2 cup water
- 1/2 cup sugar
- 2 750-ml bottles *Sparkling Amelie Rose
- 1 1/2 cups white rum *when served in our Tasting Room we use a non-alcoholic rum substitute
- 1 1/4 cups pomegranate juice
- 1 large lemon, thinly sliced
- Pomegranate seeds
- Fresh mint leaves
- Ice Block
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
Combine sparkling rose, rum (or rum substitute), and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.
West 75 (makes 1 serving)
(Recipe adapted from Liqour.com)
- 1 oz Calvados
- 1/2 oz Fresh lemon juice
- 1/4 oz Raspberry syrup*
- 2 dashes Angostura orange bitters
- 3 oz *Sparkling Amelie Rose
- Garnish: Lemon twist
Add all ingredients except wine into a shaker with ice and shake until well-chilled.
Strain into a Champagne flute.
Slowly top with wine to create a layered effect.
Garnish with lemon twist.
*Raspberry syrup: Add 1 cup sugar and 1 cup water into small saucepan. Bring mixture to boil, then simmer for 5 minutes or until sugar dissolves. Remove from heat and add 1 cup raspberries, mashing gently. Let mixture steep for 1 hour, then strain out solids. Store in refrigerator up to 1 week.
Sparkling Red Wine Cocktail (makes 8 servings)
(Recipe adapted from Martha Stewart)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 5 1/2 cups *Sparkling Amelie Rose
- 24 ounces sparkling orange beverage
- 4 ounces Bourbon or other American whiskey
- Orange wedge and slices
Mix together sugar and cinnamon and spread on a small plate. In a large pitcher, combine sparkling wine, orange beverage, and Bourbon. Rub an orange wedge around rims of 8 rocks glasses, then dip glasses in cinnamon-sugar mixture to coat. Fill with ice, add cocktail mixture, and serve with orange slices.