The grapes to produce Black Muscat “Elysium” Quady were crushed, chilled and allowed to macerate, in order to extract the desired aromatic and flavours. The Black Muscat “Elysium” Quady 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.
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.
Andrew Quady’s change of career from making fireworks to making wine produced an explosion of its own kind when he created Essensia from the Orange Muscat grape. It was an instant success and until 1985 he could not make enough to satisfy demand. Now Quady is the foremost American winery specialising entirely in dessert wines and continues to win medals worldwide. In 1975 winery’s first port-like wine was made from Amador County Zinfandel. Now it is made from traditional Portuguese varietals such as Tinta Roriz and Tinta Cao.