Winemaking

MUSCADELLE AND MUSCAT

In the warm fall climate the grapes ripen and shrivel on the vines producing natural sugar levels in the range of 30-36 degrees Brix. The raisined grapes are then picked, crushed and partially fermented before being fortified and then subjected to a wood aging program loosely resembling a solera system that lasts (in same cases) for over 100 years.

GRAND MUSCADELLE AND GRAND MUSCAT

The “Grand” designation relates to quality and age. These wines are blended from material, which dates back to the First World War. With age the wines develop intensity of color and flavor and a delightful green hue around the rim of the glass. At this level the wines show a wonderful combination of aged characters and fresh raisined fruit.

RARE MUSCADELLE AND RARE MUSCAT

The “Rare” designation is used for material dating back over 100 years. As this is not a scientific process it is not possible to put a definitive age on the wine but one taste will tell you it is not from this century.