Our 2016 Muscat Blanc is like a bouquet of a wine in a sweet little package. Bit-O-Honey and orange blossom aromas swirl together around spicy, Riesling-like petroleum notes.
Juicy nectar texture is rich but retains a lovely brightness. We love the citrus zest with hints of thyme on the finish.
Tucked into a corner of our 120-acre Trubody estate is 2½ acres of Muscat Blanc. The fruit in the Oak Knoll District has historically been used for making this late harvest style dessert wine. In 2016, we harvested the block twice, rst to make our refreshing Muscato using morning side clusters which retain their lively acidity. The afternoon side clusters languished to develop a beautiful sun-kissed color and concentrate the nectar within. After a 48-hour rest in our 45°F cellar, we gently pressed the whole clusters and slowly squeezed them of their aromatic juices. Slow, cool fermentation with special yeast strains allowed us to preserve the oral intensity that makes our Muscat Blanc truly special.
Thee 2016 vintage rewarded Napa Valley with normal rainfall after four consecutive years of drought. The grapevines sped right through their annual milestones with an early budbreak. Even bloom started early, with May rains extending bloom in all but our Burgundian varieties. Scorching heat at the end of June pushed veraison along over the 4th of July weekend. Harvest started early for many, however normal yields in our vineyards had us waiting to crush until the end of August. While not a completely leisurely harvest, we thanked Mother Nature for perfectly ripened fruit, happy fermentations and allowing us to be finished picking before 10” of rain arrived in October.
100% Whole Cluster Pressed; 100% Stainless Steel Tank Fermentation
This wine could be served at the beginning or the end of a meal with a cheese course and a few nuts.