Elysium Black Muscat Quady

In 1983, a nearby grower brought Andrew Quady some Black Muscat grapes that were previously destined for sacramental wine at a local church. When the church ceased operations, the grower was left with truckloads of perfectly ripe grapes. Upon hearing that newcomer Quady had some success with Orange Muscat, he knocked on Quady's door and the rest as they say, is history. The grapes are grown on well-drained, alluvial soils.

The grapes were crushed, chilled and allowed to macerate, in order to extract the desired aromas and flavours. Fermentation was arrested with a neutral grape brandy. This arrested fermentation preserved the delicate aromas of the fresh, ripe grapes. The wine was then aged for three months in small French oak barrels.

Elysium's violet-crimson color and lychee/rose aroma develop after the fruit attains full maturity. This requires a warm climate. In warmer years the colour is darker and the aroma is more intense. Elysium is wonderful with cheeses, especially goat's cheese or Gorgonzola; with desserts containing red fruits, such as Summer Pudding; with dark chocolate and with cream desserts and cheesecake. Elysium poured onto vanilla ice cream is an effortless favourite.