An amazing rich dessert wine from the rare Black Muscat grape, made by Andrew Quady – a sweet wine specialist.
The winemaking style is aromatic, full-bodied and perfectly balanced to finish clean, not cloying.
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 ripe, unwanted Black Muscat. The grower heard through the grapevine that newcomer Quady had some success with Essensia Orange Muscat, so he knocked on Quady’s door, and the rest is history.
Quady handled the Black Muscat in the same manner as Essensia: crushing, chilling and allowing the grapes to macerate. He added wine spirits to arrest the fermentation. On draining the tank, the winery began to smell of roses! In his amazement he held a naming contest and selected Elysium, “state of eternal bliss” in Greek, for this exciting muscat wine.
Elysium’s violet-crimson colour 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.
The heart on the Elysium label is drawn by artist Ardison Phillips. The label design is by Laurel Quady.
95 Points IWSC 2021
100 points Los Angeles Wine Challenge 2022
A concentrated aroma of roses accompanies dark fruit – cherry, raspberry, blackberry – honey and herbs. A supple, full body and a smooth balanced mouthfeel with fruity acidity to give a clean finish.
“This sweet, full-bodied red wine offers rich plums, cloves and dark cherries on a warm, broad texture that heats up on the finish.” — Jim Gordon, Wine Enthusiast, 2022
Wonderful with cheeses, especially goat cheese or Gorgonzola; with desserts containing red fruits, such as English Summer Pudding; with dark chocolate and with cream desserts and cheesecake. Elysium poured onto vanilla ice cream is an effortless favourite.
Elysium makes stunning spritzers and cocktails. Try the Elysium spritzer or mix it up with whiskey, lemon, and sweetener for an Elysium Sour. Add it to sparkling wine in place of creme de cassis to make a black muscat rendition of the popular French ‘kir royale.’