Our trials of a new Late Harvest wine yeast, which we hoped would
ferment well in the high brix juice proved successful, and the 2006 vintage
of Moscato was finished and ready to bottle earlier than usual. What was
typically a difficult 8 month fermentation process was shortened to 4
months. For the first time we were ready to bottle our famous Late
Harvest Moscato in March, resulting in a release our winemaker believes
to be the best we've ever produced.
This vintage opens with an explosion of aromas, including apricot, peach,
apple and lilac. Flavors of peach and apricot coat the whole palate, while
orange blossom essences add a delicate complexity. The rich flavors finish
clean and not cloying, with a light, pleasant crispness.