During the 2013 vintage we allowed nearly all the sugars to convert until there were only .02% residual sugars left after fermentation. Then we allowed the Muscat to stabilize in Tank for 6 months. This method allowed us to create a non-traditional bone-dry, clear, clean, and crisp Muscat for those who like the Dryer 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 of the fruit in the vineyard drives the animals crazy and it’s a battle to keep the crop if it’s a late season.
This is the driest Muscat we have ever produced.
Serve with at least one hour’s chill, but not too much - extreme cold stifles the nose and flavor. This wine is versatile with many food pairings however it’s perfect to enjoy on its own.
Clone: Muscat Ottonel
Estimated Peak: 2017