En Famille Muscat 2018

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Muscat holds a fond place in our memories of travel to the north of Italy. There we found many different types of Muscat, but we particularly prized the fine white and yellow varieties. For JoieFarm’s estate vineyard, we 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, olives and cheese, or a great pairing to spicy
aromatic food.

Awards & Reviews: 92 Points, John Schreiner; 91 Points, Tony Aspler 

Varietal: Moscato Giallo (Yellow Muscat) 100%

    • 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, the crushed grapes 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. The grapes were inoculated with an aromatic-forward yeast strain, W-15, to highlight its grapey white flower aromas. We chilled the must quickly, and 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. A touch of residual sugar was maintained by cold-stopping the fermentation with the final sugar levels determined by taste trials to balance the lively acidity. The wine was protein and cold stabilized then filtered. The filtration system used was cross-flow. This is a medium-free method that is the gentlest of any filter. 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 corriander. On the palate, grapey flavours are balanced with lemon, lime, and kumquat. The wine has an intriguing sage-y, savoury finish which counterbalances its intense aromatics. The structure of the wine is light to medium bodied and slightly off-dry with mouthwatering acidity. It has amazing concentration for a wine of such low alcohol.