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Quady Winery

13181 Road 24, 93637 Madera, CA
USA

Telephone +1 559 673-8068
info@quadywinery.com

This company is co-exhibitor of
Wine Institute of California

Hall map

ProWein 2017 hall map (Hall 9): stand C06-10

Fairground map

ProWein 2017 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.03  NORTH AMERICA
  • 01.03.03  USA
  • 01.03.03.01  California

Our products

Product category: California

ESSENSIA

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, balanced 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.

Essensia and dessert are sensational together. Pair with chocolate, almond, peach, apricot and apple desserts, or cheesecake. Dip in biscotti, moisten cakes, and add to truffles. Drink it alongside fresh goat cheese and enjoy the interplay between the sweet and sour flavors.

You can create remarkable drinks with Essensia. Pour into a flute of sparkling water or champagne for a celebratory occasion, or use in place of a liqueur in a cocktail.

The Orange Muscat grapes are harvested at 22 brix, crushed, chilled and allowed to macerate. Wine spirits are added to arrest the brief fermentation. The wine is aged for about 3 months in well used 60 gallon (mostly French oak) barrels.

The label art, by Ardison Phillips, is a study of orange blossoms.

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Product category: California

STARBOARD BATCH 88

Batch 88 is a an easy drinking port-style wine with ripe fruit and nutty elements, that place it somewhere between a ruby and a tawny. It is warm, smooth and rich with a chocolate raisin character. Delightfully warming by itself, Batch 88 also pairs well with cheeses or with chocolates.

Why do we call our “port” Starboard?

Port is a geographic term for fortified wines that come from the Douro River Valley in Portugal. Starboard, the nautical term for right, (as opposed to port – left) is unique to our place, the San Joaquin Valley, California, on the other side of the world from Portugal.

We use the same grape varieties and similar methods as in the Douro, but our climate is warmer and the soils different. Instead of 140 proof fortifying brandy, we use a neutral grape spirit of 190 proof. We use 60 gallon barrels instead of the 140 gallon pipes used in Portugal. Starboard matures earlier and has a riper more voluptuous flavor.

The grapes in Batch 88 are primarily Tinta Roriz. The vineyard is managed to give loose bunches and a small crop. Several different vintages aged an average of five years are used in the blend. In the port business this type of blend is called “Vintage Character.” The first year we made wine in this style was 1988, thus the nickname Batch 88.

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Product category: California

VYA WHISPER DRY

“Whisper” refers to a soft whisper of herbs in wine, a delicate rendition of Vya Vermouth. Whisper Dry is Extra Dry’s understated sibling, appropriate when looking for a lighter style of aperitif wine, used alone or to soothe the edges of your favorite subtle spirit. The herbs and wine melt into the spirit without overpowering the drink.

Created ten years after the release of Vya Extra Dry, the Whisper Dry is softer, less herbaceous, and formulated to pair especially well with subtle spirits like vodka in a martini. Gin martinis work well too.

Try Vya Whisper Dry chilled on its own with appetizers, or on the rocks with a twist of lemon. It’s like white wine, with a little something extra.

Over fifteen different herbs are used in the Whisper Dry, a few of these include: linden, orris, elecampane, and needles from a certain fir tree that contribute a soft forest-like character.

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Product category: California

ELYSIUM

An aroma of roses accompanies dark fruit – cherry, strawberry – balanced with fruit acidity to finish clean.

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 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, as a name for this exciting muscat wine.

Elysium’s violet-crimson color and litchi-rose aroma develop after the fruit attains full maturity. This requires a warm climate. In warmer years the color is darker and the aroma is more intense.

Elysium is 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 favorite.

Elysium makes stunning spritzers and cocktails. Try the Elysium spritzer in the summertime as a light patio pleaser. 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.’ To peruse Elysium cocktail recipes, head over to our recipes page

The heart on the Elysium label is drawn by artist Ardison Phillips. The label design is by Laurel Quady.

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Product category: California

VYA SWEET VERMOUTH

Drinking Vya Sweet Vermouth conjures a vision of holiday baking in a cozy home on a cold winter’s day.

Vya Sweet is a blend including Tinta Roriz, Orange Muscat and dry white wine. It is hand infused at Quady Winery with a selection of over seventeen herbs and spices.

The botanicals in Vya Sweet come from those parts of plants where energy is concentrated: seeds, bark, and roots. These components tend to have bitter elements which in the taste of Vya Sweet are balanced with sweetness. The balance of bitter and sweet, and the warm energy from the botanicals pair fantastically with whiskey, especially with rye.

Vya Sweet makes a brilliant Manhattan. The Manhattan cocktail was traditionally made with rye whiskey but Manhattans made today are very popular with bourbon. Both types of whiskey will work with Vya Sweet. The classic proportion of sweet vermouth to whiskey in a Manhattan is 1 part vermouth to 3 parts whiskey. Vya Manhattans taste best with at least 1 oz of vermouth. We recommend 1 part Vya to 2 parts whiskey, or 1:1 if you’re going for the classic 50:50 Manhattan.

Vya Sweet makes a balanced and stunning Negroni. The Negroni cocktail, 1 part vermouth, 1 part Campari, 1 part gin, is a classic cocktail from the early 1900s known for it’s famous bitter quality. This bitterness comes primarily from Campari, the bitter Italian liquer, and secondarily from the vermouth. Using Vya as your sweet vermouth in your Negroni will make a more aromatic, more complex, and better balanced Negroni. But don’t take our word for it. Try theVya Negroni for yourself.

Selecting Vya Sweet as your vermouth will increase the spice and aromatics of your Manhattan, making a big difference in the quality of your drink. Be sure to add the bitters to balance it out.

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Product category: California

VYA EXTRA DRY

Relax, sip, shut your eyes, and be transported to a mountain meadow on a river of dry white wine, Orange Muscat, angelica, orris, linden, lavender and more…

Made in California’s San Joaquin Valley from a blend of dry white wine that includes Orange Muscat, Vya Extra Dry is carefully hand infused at Quady Winery with a selection of over fifteen dried herbs. In Vya Extra Dry the flowers and leaves of the plants are used for the infusion, whereas in the Vya Sweet, the roots and seeds of different plants are used. The flowers and leaves of different plants make Vya Extra Dry powerfully herbaceous, crisp, and refreshing. A few of the herbs used include lavender, linden, sage, orris, alfalfa, and angelica.

Fresh and aromatic, Vya Extra Dry wakes up the taste buds, and makes a wet martini or an aperitif on the rocks that livens up the end of the day.

To make a delicious Martini – a martini like you’ve never experienced before – select a flavorful gin with a balance of components: Gin 209, Tanqueray 10 or Citadel for example. Combine 2 parts gin with 1 part Vya Extra Dry and a dash of orange bitters in a shaker with ice. Shake or stir, strain into a martini glass and garnish with a cocktail olive.

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About us

Company details

In a small San Joaquin valley town, Andrew Quady discovered an unused patch of the rare Orange Muscat grape varietal, known in Italy as Moscato Fior d’Arancio. These grapes became the first Essensia. This marked the birth of Quady Winery's muscat expertise - where the rich flavors of rare muscat varietals are celebrated and intensified rather than blended and softened.

The varieties we use are rare, delicious expressions of the fruit filled San Joaquin Valley. The winemaking style is rich, full bodied, perfectly balanced, and unparalleled in any other muscat you can find.

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