A semi-sweet Muscat Canelli whose captivating aroma has attracted many fans.
We use carefully selected grapes from contracted farmers in the Paso Robles AVA, including our own vineyards.
After harvest, the grapes are carefully selected and destemmed. After two hours of cold soaking, the grapes are pressed, racked, and put into a long cold fermentation with yeast. After reaching optimal sugar and acidity, the fermentation is stopped by cooling to 30°F (-1°C). The wines are chilled for two months to preserve the aromas, phenols, and natural effervescence. They are filtered and then bottled.
Enticing aromas of jasmine flowers and mandarin orange peel are beautifully blended with bursting flavors of white peach, Meyer lemon, ginger and guava for a delicious taste.
The gentle acidity makes it easy to drink and you can't wait for the next glass. It goes great with a variety of appetizers, such as ethnic dishes, prosciutto and melon, and goat cheese crostini.
Gary Eberle, one of the pioneers in the wine industry in Paso Robles, also contributed greatly to the recognition of Paso Robles as an appellation when he established his own winery. Eberle focused on Syrah, which was not widely available at the time, and spread it throughout California. Based on seedlings owned by the University of California, Davis, which were originally cultivated in Chapotier, Tain-l'Hermitage, he planted a 20-acre vineyard with a clone of Syrah, and in 1978 released the first 100% Syrah wine in the United States. His new endeavor gradually attracted the attention of other wineries, and today Paso Robles has established its position as a premium wine producing region for Rhone blends. Eberle, who knows the Paso Robles appellation inside and out, produces all of his wines with his name on them.
"Winemaking is both an art and a science"
Ben Mayo, winemaker/partner at Evalle Winery, is the epitome of this. With nearly 10 years of experience at Evalle, Mayo sees winemaking as a never-ending process and looks forward to each harvest with great anticipation. He says that science is everything up until the harvest, and blending and creating beautiful wines are all about trusting your own aesthetic sense. Mayo skillfully blends his own artistic sense with his background in science to produce highly acclaimed wines every year.