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Quady Electra California Moscato (375ML half-bottle) 2002

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    Winemaker Notes

    In 1990, we decided to produce a new type of dessert wine, light, delicate and very refreshing. We tasted Orange Muscat grape juice as it was turning into wine. When the juice was just on the verge - halfway betwen wine and grape juice, a small test batch was bottled. The wine tasted wonderful, but the alcohol was only 4% (most wines are at least 12%). The wine was bottled using sterile filtration to prevent refermentation and the new creation named Electra after the electric like texture one notices on the tip of the tongue. This is a picnic wine, light delicate and refreshing, a breath of springtime, a bouquet of flowers with the taste of peach and melon. Electra goes well with spicy picnic foods, salads, pastas, and dessert.

    Critical Acclaim

    Quady

    Quady Winery

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    Quady Winery, , California
    Quady
    Andrew Quady started making wine in the mid 1970's. Working for a major wine company he moonlighted to produce his own ports and in 1980 experimented with Orange Muscat, ultimately making an amazing floral fruit character wine that he called Essensia. In 1990, Quady decided to produce a new type of dessert wine, light, delicate and very refreshing. He tasted Orange Muscat juice as it was turning into wine. When the juice was just on the verge - halfway between wine and grape juice, he bottled a test batch. The wine tasted wonderful, but the alcohol was only 4% (most wines are at least 11%). Using sterile filtration to prevent refermentation, he bottled it anyway and named the new creation Electra.

    Willamette Valley

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    One of Pinot Noir’s most successful New World outposts...

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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

    The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

    OPI60164_2003 Item# 74414

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