St. Supery Moscato 2011
St. Supéry Estate Vineyards and Winery is a 100% Estate Grown, sustainably farmed winery located in the renowned Rutherford growing region in the heart of Napa Valley. The winery combines French chateau estate tradition with Napa Valley terroir and a focus on Sauvignon Blanc, Cabernet Sauvignon and other red Bordeaux varieties.
Committed to producing the highest quality estate wines without compromise, St. Supéry Estate Winery and Vineyards is proud to be certified Napa Green Land and Napa Green Winery. With St. Supéry’s reputation based on its valuable Napa Valley properties, a primary goal is to support biodiversity and sustainability while continuing the founding vision of a Napa Valley chateau for generations to come. St. Supéry Estate Vineyards and Winery was founded in 1982. After a decade of researching properties with the advice from Napa Valley’s most respected vintners, the founding family purchased Dollarhide Ranch, over 1,530 acres of unplanted land high in the northeastern mountains which today is the source of St. Supéry’s distinctive estate Sauvignon Blanc and Cabernet Sauvignon wines. The diversity of Dollarhide’s terroir contributes to the successful farming of red and white Bordeaux varieties.
The winery in Rutherford is home to winemaking, visitor facilities, and 35 acres planted to Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. All the estate acreage owned by St. Supéry is farmed sustainably using minimal intervention and cultivation. In addition to being recognized for award winning wines, St. Supéry Estate Vineyards and Winery champions wine education and exploration, offering a series of interactive wine experiences designed for all levels of wine enthusiasts.
Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.
Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.
Alluringly aromatic and delightful, Muscat never takes itself too seriously. Muscat is actually an umbrella name for a diverse set of grapes, some of which are genetically related and some of which, are not. The two most important versions are the noble, Muscat blanc à Petits Grains, and Muscat of Alexandria, thought to be a progeny of the former. Both are grown throughout the world and can be made in a wide range of styles from dry to sweet, still to sparkling and even fortified. Muscat is well-known in Italy's Piedmont region (where it goes by Moscato) mainly as Moscato d’Asti, a slightly sparkling, semi-sweet, refreshing wine low in alcohol. On the Iberian peninsula, it goes by Moscatel, not to be confused with Bordeaux's Muscadelle, which is acutally unrelated.
Tasting Notes for Muscat
Muscat makes a dry, sweet or sparkling white wine. Regardless, Muscat wines always possess marked aromatics of rose petal, jasmine, honeysuckle or orange blosson. These wines can have flavors of peach, pear, Meyer lemon, orange and lychee, often with a hint of sweet spice.
Perfect Food Pairings for Muscat
Muscat is a perfect match for Asian cuisine and other spicy foods. Off-dry Muscat can work well with lighter desserts like key lime pie and lemon meringue, while fully sweet Muscat-based dessert wines are enjoyable after dinner with an assortment of cheeses.
Sommelier Secrets for Muscat
Muscat is one of the oldest known grape varieties, dating as far back as the days of the ancient Greeks and Romans. 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 one of the Muscat varieties.