2023 BisamrattenSkin fermented Muscat Blanc

A Guide to Practical Muskrat Raising:  Hand harvest your Muskrat and destem it. Submerge the berries in their own juice with a weighted lid. Let your Muskrat become acclimatized to its new surroundings -- no need to check on it, agitate it, or ask how it’s doing. It will let you know: before long, it will be happily fermenting in its new home. After 10 days, your Muskrat is ready for the press: drain off the water, remove its weighted lid, marvel at the moonscape of submerged grapes pressed into undulating smooth waves of terrain in the fermentor, drain off what wine you can, and chuck the remaining grape skins into the press.

Following pressing, your Muskrat needs a new home -- it has outgrown its old fermentor. We suggest a pair of neutral 227L barriques. As before, allow your Muskrat to rest with minimal disturbance until it indicates by a smoothness of texture, a lifting of aromatic complexity, and good clarity that it is ready for bottling. Congratulations! You’ve raised your very own Muskrat.

Delicately aromatic with wild pea shoots, mandarin and almond. The palate opens to reveal a collection of tropical fruits and candied ginger. Dried apricots prevail with an undertone of roasted almonds.