With aromas of tangerine, dried apricots and the musky perfume of beeswax,


This wine’s light touch enlivens the palate after a long meal and is intended to be a refreshing close to dinner.

Growing Conditions

This year saw the Muscat sourced from the warm, sunny high plain of Pope Valley in Napa Valley, which promotes ripe fruit with higher sugar content. The use of prolonged tank fermentation for this semi-sweet dessert wine highlights a round, supple texture and delicate layers of fruit interlaced with hints of floral perfume.

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Bottled March 2006.


Whole cluster pressed
Cold fermented, 45 °F

Food Pairing

Pairs nicely with rustic peach tarts with ice cream.