Wine making at Muse

There are many approaches to wine making. Some winemakers ferment in oak barrels, others in steel tanks, and still others in concrete vats. Other choices are the temperature at which fermentation occurs. Should the grapes be fermented whole, crushed, or as intact clusters? How many rackings? (Transferring the wine from barrel to barrel to clarify it.) To filter or not? All good questions, though none with uniform answers. In the end much depends on the vintage—so flexibility of approach is always a good indicator of a talented winemaker.

Muse believes that great wine is largely made in the vineyard and not in the winery. He quotes legendary Virginia winemaker Jim Law: “‘When you are making wine you should have the courage to do nothing.’ By that he meant, don’t play with it, don’t manipulate it, and don’t adulterate it with additives. Leave it alone.  Best advice I ever had. Wine is made in the vineyard. If it’s clean ripe fruit, it’s going to work its way through fermentation into good wine.”

“What we offer are handcrafted, balanced, classically-styled wines. We encourage our customers to experience them as an expression of a particular place and spirit, and we hope very much that you enjoy them.  If that’s not the desired end point of this exercise, what is?”

Muse Vineyards 2009 Clio Awarded 2015 Virginia Wine Governor’s Cup