This Muscat was made in a more traditional style. The 2012 Muscat is off-dry and clear, clean, and crisp. We stopped fermentation allowing a sweeter traditional Muscat for those who like the sweeter side of life. To get the best Muscat, you have to pick later than you pick Pinot Noir so that the skin turns gold. The smell in the vineyard drives the animals crazy and it’s a battle to keep the crop if it’s a late season.
It’s showing very well now with a nose that reminisces of eating a peach in front of a waterfall.
Serve with at least one hour’s chill, but not too much - extreme cold will stifle the nose and flavor. This wine is the perfect bottle for a barbeque chicken, pork, or shrimp.
Estimated Peak: 2016