If you’ve ever been to Hawaii, you know the unmistakable aroma of vine-ripe pineapple. Let
this wine take you on vacation as the heady jasmine, kaffir lime, citrus blossom and fresh peach aromas steal you away.
Tropical lychee and sweet peach syrup flavors provide rich viscosity but are balanced with whimsical acidity on the edge of effervescence
Tucked into a corner of our 120 acre Trubody estate is 2½ acres of Muscat Blanc. The fruit
grown in the Oak Knoll district has historically been used for making our late harvest style
dessert wine. In 2016, we harvested the block twice. Our refreshing Muscato focuses on
morning side clusters which retained lively acidity and saw sugar at 22°Brix. As is typical for
our estate Muscat, one side has a beautiful sun kissed color and the other is pristine with green hues. We gently pressed the whole clusters and slowly squeezed them of their aromatic juice. Slow, cool fermentation with special yeast strains allowed us to preserve the floral aromas and flavors that make this wine shine. Bottling early in the new year helps to keep all the CO² from fermentation trapped in the bottle for a fresh and lively wine.
The 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, but May rains extended 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 & allowing us to be finished picking before 10” of rain arrived in October.
100% Whole Cluster Pressed 100% Stainless Steel Tank Fermentation
Be imaginative when pairing our 2016 Muscato; anything that brings fruit, spice & salt together will work. Try stuffng a bit of soft cheese inside a ripe, pitted apricot before wrapping in prosciutto. Season with olive oil, salt & pepper and grill as an appetizer served with a well-chilled bottle.