Harry, anyone with the proper equipment can produce a red muscat. There are 2 ways to produce a red muscat. The first way is to produce a white one and color it up with a red concentrate, such a s concentrated rubired juice (in the news recently because it is ubiquitous in the wine industry, though I have never used it). The second way is to ferment red Muscat fruit on the skins, which is how GAN EDEN Black Muscat was produced, from Muscat Hamburg (Black Muscat ) grapes. The second method requires much more in the way of effort. The big problem is solids, with maceration of skins, and the difficulty in stopping the fermentation with such a solids load. You press off the skins, but the small macerated skin bits remain in the wine, and provide a fermentation matrix. It is rather difficult to filter out such particulates in an actively fermenting wine. A pressure leaf filter is really not up to the task, though that is what I used. Vaccum drum filtration or centrifugation is called for. Centrifugation would provide a better quality. Problem is that centrifuges are expensive. I bought a used one once upon a time and refurbished it, but never was trained in its use, and dissolved GAN EDEN before I had need of doing what I bought it for- massively increasing production of sweet wines. I suspect there are ways to use crossflow filtration to achieve the same goals.
Many have said that Herzog's Black Muscat is not as good as mine. I can't address that, because I don't know how it is made. I can only say that Muscat Hamburg is obviously grown in Israel, and could be used to make good wines like mine. That it isn't is either because they don't see the need, or don't want to do what is required to produce it.