Lilac blooms dominate the nose with a soft underpinning of fresh herbs. Kiwi and lime flavors co-mingle with clove and white pepper through a bright and fresh finish.
The bright herbal notes of this Muscat will shine with dishes that match it's freshness. Try a chicken dish topped with a fresh chimichurri sauce, or herb marinated grilled vegetables. Turkish or Indian spices will also compliment the lower alcohol and crisp acidity. Crepes filled with fresh lemon and mint would be a light and refreshing dessert.
0.57 tons were harvested on 09/27/16 and placed in the refrigerated trailer. The fruit was crushed on 09/28/17 and cold-soaked for 3 days. At pressing, the juice yield was 85 gal with harvest chemistry of 20.6 Brix, 2.8 g/L titratable acidity, and a pH of 3.45.
The settled juice was racked to a fermentation tank 3 days later, warmed, and inoculated with Rhône 4600 yeast. The fermentation continued for 14 days at approximately 63F, spiking at 68F and was stopped by cooling at 0.6% residual sugar. The wine was lees stirred every 2 weeks and racked off the gross lees 90 days after fermentation ended.
The wine was filtered through 0.8 micron pads on 06/02/17. 5# of dry ice were added to boost the dissolved CO2 content. The wine was sterile filtered at bottling on 06/15/17, with final chemistry of 11.6% alcohol, a pH of 2.98, TA of 7.6 g/L, and 0.6% residual sugar.
Appellation: Finger Lakes
Varietal Composition: 100% Muscat Ottonel
Residual Sugar: 0.6%
Acid: 7.6 g/L
Harvest Date: September 27, 2016
Bottling Date: June 2, 2017
Cases Produced: 44
Vegan Friendly: Yes
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