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2013 Muscat Blanc
  Estate Bottled (Dry)
  Anderson Valley, Mendocino
  (750 ml) - Sold Out!
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Muscat Blanc à Petits Grain is a member of the Muscat family named for its characteristic small berries and tight clusters. When we planted our first vineyard in the mid-seventies, we were advised to plant Muscat within our Gewürztraminer vineyards to provide more aromatics in the resulting wine. The recommendation came from a trusted vineyardist, albeit in a grape-growing climate which was warmer and less conducive to floral aromatics than the Anderson Valley. We decided to hedge our bets with a small planting of Muscat alongside our first Gewürz field, just in case we didn't like the field blend. It turned out that Philo Gewürz has plenty of aromatics, and although the Muscat had floral aromatics as well, it simply didn't smell like Gewürz, so it was never included in our Estate Bottled cuvée. In 1986, we finally had enough Muscat crop to produce 58 cases of dry wine and we loved the results! In 1990, we planted an additional 2.5 acres to Muscat. Muscat ripens very late, which poses problems in a cool climate like the Anderson Valley. Ironically, the lack of heat during harvest is the main reason Navarro can successfully produce a dry Muscat; the acidity remains high, the sugars don't accumulate too quickly and the skins have fewer harsh phenolics.

Most of the world's Muscat wines are sweet so Navarro's bottling is unusual; don't let the grape variety, or it's floral aromas, convince you it's sweet.


Fermentation and aging sur lie was done in refrigerated oak ovals so that we could have a slow, cool fermentation to retain all the grapes fresh, floral aromas. Navarro's Muscat is lower in alcohol, higher in acidity and is drier than most aromatic wines, making it a perfect complement to succulent ham or a holiday goose. Gold Medal winner. Best of Class.

We prefer fermenting and aging our white wines sur lie in oak casks rather than in stainless steel tanks but the ovals are certainly harder to enter when they need to be cleaned. After we've racked the wine from an oval, we have to remove the goopy spent yeast [left] and then get inside to do a thorough cleaning. [above]

Specifications
Harvested: Oct. 3, 2013 Sugars at harvest: 22.5° Brix
Bottled: May. 8, 2014 Cases produced: 1313
Alcohol: 13.2% Residual sugars: 0.15%
Titratable acidity: 7.3 g/L pH: 3.23

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