Our 2014 Moscato, thanks to the Double Gold award from Savor NW, has been wildly popular and we are down to only 14 cases! As a “last of vintage” sale, we recommend you shop early if you love the 2014 Moscato as much as we do. It will sell out quickly. Once gone, we will offer the 2015 Moscato as the “Wine of the Month”.
Muscat Canelli has always been Mike’s favorite grape varietal. Its intense fruit characters are second to none and its versatility with food is unmatched. But while traveling in the Piedmonte region of Northern Italy, Ellena and Mike discovered Moscato. A Muscat, only finished sweeter, with less alcohol. Unlike a late harvest, though, it is harvested at regular times, so the wine is not cloying, is fresh on the palate, usually with a slight spritz. The quality of the Muscat grape grown here in the Pacific Northwest gives father/daughter winemaking team, Mike and Natalie, the ability to produce an exceptional Washington State Moscato.
25% off 12 bottles – reg $180, sale $135
20% off 6 bottles – reg $90, sale $72
15% off 2 bottles – reg $30, sale $25.50
The 2014 summer was warmer than previous years, so the grapes were harvested 1-2 weeks earlier than normal, but because of the cool nighttime temperatures, the grapes were able to retain their acid levels. When the Muscat Canelli is fermenting, Mike and Natalie remove a portion of the juice when it reaches 10% RS. This then becomes the Moscato, while the rest becomes their Muscat Canelli. The wine was fermented in stainless steel tanks at cooler temperatures, to retain its forward fruit characteristics. A higher acid level was left in the wine to keep it from cloying, and to keep it fresh and crisp. The wine temperature never gets above 38 degrees, which keeps the CO2, made during fermentation, from dissipating.
Beverage: White Wine Sangria (Maroon,#3, cookbook)
Appetizer: Mushroom Tart
Salad: Shrimp Bisque (Green, #1, cookbook)
Salad: Ellena’s Casablanca Crab Salad (Maroon, #3 cookbook)
Main Dish: Veal d’Moscato (Yellow, #2, cookbook)
Dessert: Moscato Roasted Pears (Yellow, #2, cookbook)