Paradisia – Muscat of Alexandria
Asufa is our winemaker Guy Eshel’s personal playground at Dalton Winery; A series of moments and memories gathered throughout his time in the field, brought to life together here at Dalton. Each wine in this series tells a different story – some of the here and now, others of a time and place elsewhere – but all were made to add color and complexity to your dining experiences.
Paradisia is a varietal wine made of Muscat of Alexandria – one of the most ancient varieties still in use today and common to the Mediterranean basin. The bright gold colour of this wine is the result of 7 months of skin maceration which offers a new layer of texture on top of the tropical, exotic and salty Muscat. This wine pairs beautifully with local foods. Due to its unique winemaking this wine falls into the category of Orange or Amber Wines.
This wine was made the same way as whites wines a hundred years ago. After destemming, the must was allowed to ferment on skins, similar to how red wines are made. The fermenting wine was regularly punched down to keep the skins wet. Once dry, the wine was topped with about 10% Colombard and allowed to macerate on skins for a further seven months after which it was gently pressed out into old barrels to rest before bottling. The minimal intervention involved when making Paradisia might lead to some light sediment forming in the bottle, this is not a problem.
The grapes for this wine come from one of our oldest vineyards in Moshav Kidron and are harvested late in September.
This is a very soft wine with notes of honey suckle and tropical notes. On the pallet there is good balance and some salinity on the finish.
This wine is a wonderful companion to fish, sea food and sushi.
Dalton Wines are Kosher le Mehadrin and Kosher for Passover. They are supervised by Rabbanut of Israel, Badatz Yoreh Deyah, Rabbi Machpud, OU and Rabbi Mordechai Ungar of Monsey.