Navarro Vineyards - 2016 Muscat Blanc

2016 Muscat Blanc
Cluster Select Late Harvest
Anderson Valley
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Sweetie pie

Our Muscat vines produced a bountiful crop in 2016. We decided to begin harvesting when the fruit was at an optimum ripeness level for our dry Muscat, and we would quit picking when we had enough grapes to produce sufficient wine for our normal sales requirements. We began harvesting grapes for our dry Muscat on September 23 and stopped on row sixteen, leaving about forty percent of the vines in the field unharvested for potential late harvest wine. We kept our fingers crossed that a nest of yellowjackets wouldn't find these aromatic morsels, as their poking and prodding sets up conditions for ugly rot to appear rather than the noble rot botrytis.

A grape cluster with most berries shriveled by Botrytis cinerea (above). Botrytis beginning to spread in a grape cluster (below). An infected berry's skin first turns brown, then a grey mold appears on the surface. The fungus perforates the grape's skin, allowing water in the grape to evaporate, thereby concentrating the sugars, acids and flavors in the remaining juice.

Hugo Sr. is a tractor driver at Navarro. His son, Hugo Jr., worked as a harvest intern at Navarro in 2017. Hugo Jr. just graduated from Anderson Valley High and has been accepted in the highly selective Enology and Viticulture Program at the University of California, Davis.

We experimented on six vines by cutting the canes, shutting off the water supply to the grape clusters so that they could dehydrate. The French refer to this procedure as passerillage and the results are close to Italian passito wines. Unfortunately the Muscat leaves dehydrated quickly and the fruit was subsequently exposed to the hot sun; the juice tasted a little cooked. We weren't deterred by one (fortunately small) failed experiment. In mid-October, the vines still had a full canopy protecting the fruit from the sun; the berries had dehydrated with the help of some botrytis created by the daily fog, resulting in a wine with concentrated flavors and aromas. Grape acidity was also concentrated, predicting a long life for this sweetie. A thimbleful of this heady, exotic, succulent beauty is dessert unto itself. Gold Medal winner. Best of Show. 98 points.

Specifications

Harvested: Oct. 11, 2016
Sugars at harvest: 37.6° Brix
Bottled: February 22, 2017
Cases produced: 444
Alcohol: 11.2%
Residual sugars: 22.1%
Titratable acidity: 11.0 g/L
pH: 3.29

2011 Muscat Blanc, Cluster Select

Smooth, balanced and lingering, this is sippable by itself after a big meal, and it can also pair well with strong cheeses, dark chocolates or stone-fruit-based desserts that are layered with crème Anglaise. Virginie Boone, Wine Enthusiast, April 1, 2013.

Like walking through a flower shop, with honeysuckle, lemon blossom and jasmine notes leaping out of the glass, showing a touch of pencil shavings. The lemon curd and crème brûlée flavors deliver a welcome squirt of refreshing acidity. Drink now. MaryAnn Worobiec , Wine Spectator, Web Only- 2013.

This wine is truly a nectar of the gods, gorgeously smooth, balanced and lingering, entirely sippable by itself, after a big meal. It's also at the ready for strong cheeses, dark chocolates or stone-fruit desserts layered in crème Anglaise.b>VIRGINIE BOONE, THE PRESS DEMOCRAT, January 23, 2013.

This pale yellow colored dessert wine from Navarro opens with a floral bouquet with hints of yellow grapefruit and peach. On the palate, this wine is acidic and vibrant while displaying an explosion of flavors. Those flavors consist of sweet mango and ripe honeydew melon. They also detected hints of honey, pineapple, and lemon. Its tangy flavors remain and stick around for a while in the finish. The panel suggested pairing this wine with shortbread. EnjoyKen Hoggin, KensWineGuide.com, September 2, 2012.

A bit more exotic, with a trace more of the “candle wax” and honey aroma. Superb mid-palate flavors and a classic crisp finish despite a lot of residual sugar. Another brilliant wine from Jim Klein.Dan Berger, Vintage Experiences, June 21, 2012.

2010 Muscat Blanc, Cluster Select

Navarro’s dessert wines always are some of the best in California, and this 2010 Muscat is the latest example. It’s quite sweet in honey, apricot and tangerine flavors, but superbly balanced with acidity and a firm minerality. Also widely available in half bottles. Steve Heimoff, Wine Enthusiast, December 1, 2011.

This light yellow colored dessert wine from Navarro opens with a fragrant ripe apricot bouquet with a hint of tangerine. On the palate, this wine is medium to full bodied, syrupy, and very sweet. The flavor profile is the best orange marmalade jam you have ever tried. There are also notes of honey and a dash of brown sugar. The finish remains sweet and lingers for a little bit. This wine is a dessert all by itself and does not need anything else. Enjoy - Ken Ken Hoggin, KensWineGuide.com, November 14, 2011.

a rare and exotic botrytised wine with notes of honeysuckle ane peach nectar. This decadent sweet wine is pro· duced only a few times per decade; 200 75o-m; bottles of the 2010 were made.- Catherine Fallis, Sommelier Journal, April 30, 2011.

2005 Muscat Blanc, Cluster Select

The 2005 Navarro Late Harvest Cluster Select Muscat Blanc is luscious and floral. - Laurie Daniel, San Jose Mercury News, August 30, 2006.

Exceptional. Brilliant yellow-straw color and an ethereal carnation/spice aroma. Sweet but perfect balance of acid. A classic dessert wine. - Dan Berger, Vintage Experiences, June 22, 2006.