Lucious and sweet, full of bright candied orange with a little bitter almond and a lemony acidity, this is a great partner to fruity and creamy desserts. Best served chilled.
Andrew Quady’s change of career from making fireworks to making wine produced an explosion of its own kind when he created Essensia from the Orange Muscat grape. It was an instant success and until 1985 he could not make enough to satisfy demand. Now Quady is the foremost American winery specialising entirely in dessert wines and continues to win medals worldwide. In 1975 Quady’s first port-like wine was made from Amador County Zinfandel. Now it is made from traditional Portuguese varietals such as Tinta Roriz and Tinta Cao.
In 1980 Andrew Quady discovered a parcel of underused Orange Muscat grapes in Reedley, California, which led him to make a wine which celebrated the intense aromas and spicy fruit flavours of the grapes. In Italy, the variety is known as Moscato Fior d’Arancio: Organge Blossom Muscat. In Reedley, California, it is grown in well drained, alluvial soils, in climatic conditions ideally suited to this variety. The grapes are harvested at optimal maturity and once they have reached 22 Brix.
100% Muscat. The Orange Muscat grapes were crushed, chilled and allowed to macerate. Fermentation took place in temperature controlled stainless steel tanks with selected yeasts, before being arrested with neutral grape brandy. This arrested fermentation preserved the delicate aromas of the fresh, ripe grapes and lightly fortified the wine to around 15% alcohol. It was aged for three months in used, predominantly French oak barrels.
Vibrant orange in colour, this wine delivers luscious sweet oranges and apricots on the palate. The bittersweet orange marmalade notes balance well with the zesty citric acidity.
Excellent served chilled in small glasses with desserts consisting of peach, pear or apricot fruits or pumpkin pie.