This wine smells like a bouquet of fresh flowers with aromas of lilies, bay leaf, acacia, and fresh-cut hay. In addition to the floral notes, the flavors are of juicy Williams pear and a hint of cinnamon spice. This is a sophisticated wine for those who enjoy a touch of residual sugar.
The fruit for our 2016 Muscat was sourced from the Mimbres Valley in New Mexico. It arrived on August 25th and 26th, and was destemmed, crushed, and pressed on August 26th. The juice was lightly fined with bentonite, gelatin, and silica gel and allowed to settle for four days before racking off solids, adjusting the acid, and beginning fermentation. Fermentation began on September 1st. We inoculated with Epernay II yeast, and fermented at 62 F. Fermentation lasted 15 days before we arrested the tank via chilling and an SO2 addition. The tank was racked off solids, and blended with 7% Riesling from our friends at High Lonesome Vineyard. The wine was then treated lightly with bentonite again for clarity and protein stability.