Lush, lively, natural fresh fruit flavors of citrus, peaches and tropical fruits with a slight effervescence that finishes dry due to the natural crisp acidity.

Composition:  50% Orange Muscat / 50% Muscat Canelli

Tasting Notes:  Just the right touch of sweetness and refined bubbles, the sweet citrus, apricots, and peaches are mirrored both in the aromatics as it is in the glass.  Thick, juicy Mandarin orange oils and bright acid round out the finish on this offering.

Pairings:  Thai-spiced curry, rich barbecued pork ribs, mackerel, hard cheese such as Machego, Marcona almonds, and a classic Creole crayfish boil.

Winemaking:  The grapes are harvested at 24-25 Brix, whole cluster pressed, and fermented between 50 - 55°F over a nearly 20 day period.  The fermentation takes place in concrete egg, adding a touch of minerality, and arrested when the desired alcohol level is reach.  This, in turn, does not require the addition of sugars in the finish, instead yielding a cleaner and more natural Moscato with a crisp finish.

Winemaker: Barry Gnekow & Joseph Smith

TECH SHEET