2014 Quady Elysium Black Muscat Wine 750ml

Description

Brand Story #mocaAplus { width:770px; font-size: 13px; font-family: Arial, sans-serif; font-color: #333333; line-height: 19px; } #mocaAplus #mocaAplusLogo { padding-top: 20px; padding-bottom: 20px; } #mocaAplus #heading { padding-bottom: 10px; } #mocaAplus #mocaAplusStory #mocaContent { padding-bottom: 20px; } #mocaAplus #mocaAplusStory #mocaAplusBillboard { padding-bottom:20px; } #mocaAplus #mocaAplusPhilosophy #mocaAplusBodyImages img { float:left; padding-top: 20px; padding-bottom: 20px; } #mocaAplus #mocaAplusPhilosophy #mocaAplusBodyImages #center { padding-left:10px; padding-right:10px; } #mocaAplus #mocaAplusQuote { padding-top:20px; padding-bottom:20px; text-align:center; } #mocaAplus #mocaAplusQuote #quote{ font-style:italic; font-size: 14px; font-family: Georgia, sans-serif; font-color: #333333; line-height: 21px; } #mocaAplus #mocaAplusQuote #source{ font-size: 11px; font-color: #AAAAAA; } Quady Winery’s spirit of discovery began in 1980 with Essensia, a fortified sweet wine made with Orange Muscat. Essensia was a surprise to the wine industry and Andrew Quady became known as a muscat specialist. Three years later, Andrew made Elysium, a fortified sweet wine made solely with Black Muscat grapes. In 1990, Andrew developed low-alcohol versions of Essensia and Elysium, and called these wines Electra Moscato and Red Electra Moscato. The Electra Moscatos are Quady’s best selling wines. In 1999 Quady introduced Vya Vermouth with the idea that vermouth could be enjoyed like a fine wine: for aroma, balance, and complexity. Quady is also known for Starboard, a port-style wine made with Portuguese grapes; and for Palomino Fino, an amontillado-style sherry made with biodynamically grown Palomino Fino grapes. At Quady Winery, discovery is at the core of who we are. Our apéritif and sweet wines chart new territories in American wine styles. The winemaking philosophy at Quady Winery is a tri-fold focus on regionalism, quality, and teamwork. Director of Winemaking, Michael Blaylock, maintains a commitment to quality that shows in every vintage. “Our standards are high and our network of long-term growers know it. We only work with growers who value quality the way we do, and we’re pleased with the results,” Michael Blaylock. It takes practice to put out the very best quality, and the Quady Winery crew has collectively put in more man-hours than there are grapes in a harvest. Their dedication extends to all business practices: the vineyards are sustainably managed and by-products are composted, reused, or recycled. "Our part of California, the San Joaquin Valley, is noted for its warm climate and rich soils. Certain grape varieties do unusually well here. Our business is built on the development, production, and marketing of new wine styles especially suited to grapes from our region." -ANDREW QUADY