WINEMAKER’S NOTES

Our quest for an epic orange hue Muscat knows no bounds. So we gave creating our own a try. We started with crushed Muscat that we fermented on the skins for three weeks in open-top fermenters with daily punchdowns, then pressed into neutral vessels, racked once into an egg tank, and left for nine months before bottling. We still have questions about whether we achieved our goal. Maybe you can let us know? Either way it's a beautiful wine with the great florals typical of Muscat and notes of apricot, tinned pear, and citrus.