Salt of the Earth Flore de Moscato 2016
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A cool stream of citrus and peaches tickles your tongue and enlivens your evenings. The Salt of the Earth Flore de Moscato is made at summer's end by crushing the highest quality Muscat grapes. The juices are slightly fermented in steel tanks and quickly chilled to retain their delectable sugar and natural spritz. Made solely with Orange Muscat and Muscat Canelli grapes, this wine is distinctive and refreshing – truly unlike any other Moscato.
Enjoy it with fruit, cheeses, BBQ, roast beef, or other savory and spicy foods. Flore has a little bit of spritz and is a favorite addition at gatherings large and small.
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This wine is intensely sweet and concentrated, overflowing with late-harvest aromas like pear syrup and honeysuckle and full of dried apricot and honey on the palate. It will make a good dessert paired with toasted nuts or dried cheese.
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Salt of the Earth comes from a hot and sultry valley where the grapevines grow lush and the fruit hangs heavy with sugar: California's San Joaquin Valley. Its neighbors are almonds, peaches, cotton and tomatoes. Out of the dust, dirt and sweat is born a straightforward, no-nonsense sensibility. Moscato reflects that valley. It is made to satisfy the need for simplicity in a beverage.
The key components of Salt of the Earth vineyards (nutrients, insect life, crop life, and water use) are kept in careful balance via active monitoring and integrated pest management. This balance is best achieved by minimal intervention and careful cultivation of the vineyard eco-system. Vineyards are cover cropped to provide essential minerals in the soil and to create habitat for beneficial insects. Only natural plant or manure based fertilizers are used. Pests are controlled through beneficial insects with minimal, targeted intervention using chemical pesticides. Water use is carefully monitored via soil moisture sensors and all vineyards are drip irrigated.
While Muscat comes in a wide range of styles from dry to sweet, still to sparkling and even fortified, it's safe to say it is always alluringly aromatic and delightful. The two most important versions are the noble, Muscat Blanc à Petits Grains, making wines of considerable quality and Muscat of Alexandria, thought to be a progeny of the former. Somm Secret—Pliny the Elder wrote in the 13th century of a sweet, perfumed grape variety so attractive to bees that he referred to it as uva apiana, or “grape of the bees.” Most likely, he was describing Muscat.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.