Muscat holds a fond place in my memories of travel to the north of Italy. There I found many different types of Muscat, but I particularly prized the fine white and yellow varieties. For JoieFarm’s estate vineyard, I chose to plant 2 acres of Moscato Giallo, also known as Goldenmuskateller or Yellow Muscat. Muscat is an intensely aromatic varietal, both floral and fruity. While most other grape varieties seem to be at their best mimicking a broad spectrum of diverse flavours, the true charm of Muscat is that it tastes as though you are actually enjoying the grapes themselves. That is why we call our Muscat “The Pure Grape.” This wine is an amazing low-alcohol, super-fresh, dry aperitivo. It is delicious on its own, with deep-fried snacks, salty meat and cheese, or a great pairing to spicy aromatic food.
Varietal: Moscato Giallo (Yellow Muscat) 100%
Awards & Reviews: 93 points, Beppi Crosariol; 92 points, Rick VanSickle; 90 points, Tony Aspler; Silver Medal, Cascadia/Pacific Northwest
- Planted 2007 JoieFarm Vineyard, Naramata Bench
- The Muscat grapes were hand-harvested and a sorting table was utilized before the grapes were de-stemmed to ensure that only healthy grapes went into the wine. After de-stemming, whole berries went straight into the press and soaked for two hours in order to preserve pure varietal character. A slow, gentle pressing was utilized via a pneumatic press. A quick 12- to 16-hour settling allowed us to achieve maximum flavour and nutrients in our must before it was racked for ferment. No sulphur was added at the press pan and the juice hyper-oxidzed to stabilize aroma and flavour compounds. The grapes were inoculated with an aromatic-forward yeast strain, W-15, to highlight its grapey white flower aromas. We chilled the must quickly as this allowed us to maintain a clean and controlled ferment that lasted about two weeks in stainless steel. Sulphur levels were carefully managed to preserve maximum bouquet, added only following a second racking post-fermentation and topped up pre-bottling. The wine was protein and cold stabilized, then filtered. The filtration system used was cross- flow, a medium-free method that is the gentlest of any filter on the wine. We chose a Stelvin screwcap closure because we feel it is the best method available to preserve the freshness that is key to this wine.
- This wine exhibits aromas of white pepper and freesia supported by white peach and citrus. On the palate, grapey flavours are balanced with lemon, lime, and kumquat. The structure of the wine is light to medium bodied, with mouthwatering acidity, and a totally dry finish. It has amazing concentration for a wine of only 11.4% alcohol.