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Quady Essensia 375ML 2010
Sku: 00663
Essensia is a full-bodied sweet wine made with Orange Muscat Grapes. The experience of Essensia is unmistakable: a rich gold in the glass is accompanied by spicy orange-apricot-pear flavors and ...more
Product Rating
Product Information
Country: United States
Region: California
Grape Varietal: Muscat Blanc A Petits Grains
Type: Still wine
Reg. $17.99
20% off - You pay $14.39
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Essensia is a full-bodied sweet wine made with Orange Muscat Grapes. The experience of Essensia is unmistakable: a rich gold in the glass is accompanied by spicy orange-apricot-pear flavors and aromas, blanced with perfect fruit acidity to finish clean, tempting you for one more sip. In 1980, Andrew Quady’s discovery of underused Orange Muscat grapes in Reedley, California, led him to make a wine that celebrated the intense aromas and spicy fruit flavors of the grapes. ”Essensia” refers to the idea that the wine contains the very essence of the grape. In Italy the variety is known as Moscato Fior d’Arancio: Orange Blossom Muscat.
Producer
First there were two – Andrew and Laurel Quady left crowded southern California and their jobs in pyrotechnics and merchandising to pursue their dream: a non-urban way of life making wine. Returning to school, Andrew graduated with a Masters in Food Science-Enology from UC Davis and Laurel became a licensed CPA. In 1975, at the urging of friend Darrell Corti, they made their first port from Amador County Zinfandel in Lodi. In 1977, settled in Madera in California’s San Joaquin Valley with Andrew working at a nearby winery, they built their own small winery behind their country home and made port on evenings and weekends. In 1980 they made a fortified dessert wine from the obscure Orange Muscat grape variety. The wine, Essensia, was unlike anything in the dessert wine field and became a major success. In 1983, opportunity knocked when they were offered a crop of Black Muscat grapes that became Elysium, the first dessert wine to smell of roses. Then there were four – By 1982 the expanding business needed space and Andrew and Laurel needed help. While still working on his winemaking degree at Fresno State, now winemaker Michael Blaylock moonlighted evenings during crush. Michael became Quady’s full time winemaker in 1984 and never looked back. Quady’s continued rise and recognition across the industry for extremely high quality is due to Michael’s exacting standards from the vineyard to the bottle. Cheryl Russell, Quady’s general manager also joined full time in 1984, and the dedicated team worked together to achieve consistent success. With their enthusiasm and integrity the winery continued to grow, developing more unique wines: Starboard (our euphemism for port), Electra (white and red) and Vya vermouth. For more about Quady’s winemaker, Michael Blaylock, and general manager, Cheryl Russell, click here. Now there are more – Many of the Quady Winery staff have been with the winery for over twenty years. Production Manager Danny Mejia started in 1985 and Cellar Master Mauro Molina in 1988. Since then, the staff has grown to include assistant winemaker Darin Peterson, six full time cellar employees, five office staff, and several part-time employees. The Quady Winery crew consistently surpasses expectations and takes great pride in working for an uncommon company