The Muscat grape produces enticingly fragrant wines, and our 2014 Moscato d’Oro has the intensely seductive peach and lychee fruit, orange blossom, and jasmine aromas that we adore in Muscat. Never cloying, this richly complex flavor is delivered on a silky smooth palate with a refreshing lift of acidity.
2014 started with worrisome, drought-like conditions, and many feared a parched, dry spring as in 2013. Refreshingly, spring rains came in February and into March providing water for the soils and filling reservoirs. The wine growing season will most be remembered for the August 24th Napa earthquake that occurred just as harvest was commencing in the Napa Valley. The vines were not affected and harvest finished early, bringing in beautiful, healthy fruit.
Moscato di Canelli, which makes our Moscato d’Oro, is the name of a small berried Muscat variety which has long been treasured in Italy. Muscat is one of the oldest recorded grape varieties in the history of wine. In Greek mythology, its luxurious floral, perfume, stone fruit and spice flavors are said to have been reserved solely for the gods. We make our Moscato d’Oro in very small quantities and almost all of the grapes were harvested from a single block on our Wappo Hill Vineyard, in the heart of Napa Valley’s Stag’s Leap District. Robert Mondavi began producing this sweet, intensely-perfumed wine in the 1960s to complement his dry wine portfolio and as a nod to his Italian roots.
By harvesting the grapes over numerous, labor-intensive pickings between September 4th and September 14th, we capture an array of aromas and flavors from citrus and floral notes of the lower-maturity fruit to the spicy, tropical character of riper fruit. The hand-picked grapes were gently pressed as whole-clusters to retain the delicate fruity flavors and we inoculated the juice with a yeast strain selected to heighten the inherent floral character of our beautiful Muscat. We stopped the slow, cool fermentation when the natural sweetness reached optimal balance with the acidity. The wine was bottled early, in February of 2015, to retain freshness and fruitiness.
Total acid: 5.5 g/L
Final pH: 3.32
Residual sugar: 92 g/L
Alcohol: 8 % by volume