Crafted exclusively for a limited edition release. AVA Arroyo Seco, this Muscat Canellli is a delightful semi-sweet wine with refreshing fruit forward flavors.
DESCRIPTION:
The Arroyo Seco Muscat Canelli displays pleasantly sweet orange blossom and hoenysuckle on the nose with flavors of ripe peach and sweet lychee on the palate.
WINE MAKING NOTES:
Grape Blend:100% Muscat Canelli
TA: 5.87 g/L | PH: 3.34 | RS: 1.72g/L | Alcohol: 13%
Fermentation: stainless tank | Oak: N/A | Oak age: N/A | Harvest Brix: 24.8 (average) | Bottle Date: June 22, 2023 | Cases Produced: 1400 | Maturity: now until 2024
FLAVOR AND AROMA NOTES:
Flavors reminiscent of tropical fruit balanced with its acidity which lingers to its clean, long finish.
PAIRING SUGGESTIONS:
Ideal pairings include fresh fruit and and camembert or blue cheese, sushi (don’t forget the wasabi!), Indian food such as biriyani or chicken tikka masala, for dessert try with vanilla bean panna cotta topped with fresh apricot sauce.
WINEMAKER'S
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at several local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for several of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
Kristina Filippi
A lifelong resident of Southern California, Kristina Filippi grew up in the cradle of California’s winegrowing origins, the Cucamonga Valley. While attending college Kristina was hired to work in the winery tasting room at Joseph Filippi Winery in Rancho Cucamonga while she simultaneously attended Cal Poly Pomona and received a bachelor’s degree in Behavioral Science. It was during this time that she discovered her passion for wine and food pairing as well as the winemaking process. She soon enrolled in and graduated from the Le Cordon Bleu Culinary Arts program and went on to work at The Mission Inn Restaurant and Duane’s Prime Steaks and Seafood at the Historic Mission Inn in downtown Riverside.
Prior to joining us here at Wilson Creek, she spent the last two years working in and managing vineyards in Temecula. We are extremely excited to have her as a part of our team and we know she will create some amazing wines for our winery.
