One of the fun wines to make – Muscat Canelli was harvested nearly 6 weeks later than their typical harvest date, allowing sugars to concentrate within the berry.  After mildly crushing the grapes, we took an unusual step: We froze the grapes, and we kept them frozen for 3 months. 

Normally reserved for red grapes, cryomaceration achieved three specific goals. First, the freezing and slow thawing allowed us to concentrate the natural sugars before fermentation. Secondly, the already intense perfume of the Muscat grape skin becomes intoxicating, heady wine aromatics. Third, using the method for a port or Madeira-styled wine adds an accentuated body to a wine that is unusually sweet, 10% residual sugar in this case. 

After a long, cool fermentation, which completed with the natural sugars lending sweetness, the wine was aged in neutral barrels for over four years. The first two years saw the Texas sun and heat of summers, allowing those sugars to caramelize. The barrels were then kept at cellar temperature while aging to perfection. We think you'll agree. 

 

Aromatics: Notes of stone fruit, mild citrus caramel and Texas Pecans

 

On the Palate: Full ripe apple, peach and apricot with notes of orange blossom and pecans with toasted notes of caramel. 

 

Enjoy now, age as long as you can

Serve 55ºF