Emme Wines "The Sun Egg" Muscat Vert 2024

Intense and expressive aromas typical of Muscat Vert, with notes of orange blossom, honeysuckle, citrus zest and ripe stone fruits such as peach and apricot. The palate is lush and textured, with flavors of ripe peach, nectarine and lychee. Muscat Vert often presents a slightly oily texture that enhances its mouthfeel. A balanced acidity provides freshness, leading to a lingering finish with floral and fruity notes. 

"The Sun Egg" is a book by Swedish author Elsa Beskow, about an elf who finds an orange in the woods. One of winemaker Rosalind Reynolds' favorite stories as a child.

While the weather in Russian River Valley was similar to Redwood Valley (consistently hot but no major heat waves, and cold nights), the Muscat Vert is less hardy than the Colombard or Carignan, and prefers cooler weather. As a result, the vines didn’t produce as much fruit as they did in 2023, and the grapes are more aromatically concentrated.

The Muscat Vert was pressed directly, settled overnight, and racked off gross lees to stainless steel for fermentation. Once fermentation finished, the wine was placed into a combination of stainless steel and neutral oak barrels to age for six months before being racked together for bottling.

The vineyard owner calls this fruit Muscat Vert, so that's the variety listed on the label, however, the winemaker is unsure as to whether or not it is truly a Muscat, as it lacks the distinctive aromatics normally associated with the variety. It is certainly more aromatic than Colombard or Chardonnay or Chenin, an aspect which is beautifully exemplified in this direct to press expression of the grape.

Indigenous yeast fermentation. SO2: 30 ppm total.  No other additions, unfined and unfiltered. 75 cases produced.

Based in Sonoma, California, Rosalind Reynolds founded Emme Wines (named after her grandmother) in 2018 after years in the industry alongside the likes of Les Capriades, Martha Stoumen, and Pax (where she is also the assistant winemaker). Rosalind focuses on "old school" California varietals, like Carignan, Colombard, Merlot and Zinfandel, as well as uncommon grapes like Abouriou, Valdiguie and Muscat Vert, all farmed organically and sustainably, and she makes wine without additives and minimal intervention.