Muscat, or Moscato, in all its varieties and hues, is grown in nearly every region on the planet producing a dizzying array of wines with many monikers. Heavily perfumed and stickysweet some theorize that the name was derived from the French “musque” literally to be perfumed. Because of its sweetness, Muscat is one of the only seeded “wine grapes” cultivated as a table grape (it is even grown under glass to fill the fruit bowl in the harsher climates of Northern Europe). California’s sun-baked hillsides and cool Mediterranean summer nights make a happy home for the grape. 2006 Terra d’Oro Moscato grapes came from the sandiest, shallowest piece of our Artois Vineyard. The well draining soil and careful irrigation program ensure a light crop and thus the intense perfume indicative of proper ripeness.
The very sweet Muscat grapes are the first to come in each harvest season. Our winemaking process for Terra d’Oro Moscato is dramatically different from our other wines. Upon arriving at the winery fifty percent of the fruit is immediately sent to the press ensuring added delicacy. The rest of the grapes are destemmed and crushed to stainless steel tank and left overnight before pressing. Referred to as the “cap and drain” method, the majority of whole berries float atop the tank. This delivers more varietal intensity. After gentle pressing, seventy-five percent of the juice is inoculated with yeast. The balance of sweet juice is stored at very low temperatures. Only by eventually blending wine from grapes both crushed and uncrushed, sweet, and fermented dry are we able to achieve such balance.
Terra d’Oro 2006 Moscato bursts with super-fruity super flowery aromas. Apricots and peaches are drenched in honey and wound with sweet jasmine blossoms. A subtle hint of lemon in the nose accentuates the refreshing acidity. A luxurious glass full of flowers and fruit is an undeniable pleasure. Terra d’Oro Moscato is a perfect accompaniment to fresh fruit desserts but don’t be afraid to try it as an aperitif or with spicy cuisine such as Indian or Thai. Our favorite pairing is a baked or grilled nectarine with a drizzle of balsamic and crème fraiche.
