Latest Technical Specifications · NV
Alcohol 18.0%
pH 3.85
Total Acidity 6.6 g/L
Classification Premium fortified wine; non-vintage
Region Riverina
Production Details Fruit is left on the vines until very ripe and harvested at 16–18 Baumé. It is crushed, partially fermented, fortified on skins, pressed off the skins, and transferred to barrels for maturation.
Tasting Notes Nut brown with a slight green hue; raisin, fig, spice and floral aromas; rich Muscat flavors of raisins, figs, dates, toffee and caramel; sweetness balanced by vanillin oak; lingering finish.
Food Pairing Chocolate and dark-fruit desserts, or cheeses with dried fruit and nuts after a meal.
Vintages
NV Technical Specifications
Alcohol 18.0%
pH 3.85
Total Acidity 6.6 g/L
Classification Premium fortified wine; non-vintage
Region Riverina
Production Details Fruit is left on the vines until very ripe and harvested at 16–18 Baumé. It is crushed, partially fermented, fortified on skins, pressed off the skins, and transferred to barrels for maturation.
Tasting Notes Nut brown with a slight green hue; raisin, fig, spice and floral aromas; rich Muscat flavors of raisins, figs, dates, toffee and caramel; sweetness balanced by vanillin oak; lingering finish.
Food Pairing Chocolate and dark-fruit desserts, or cheeses with dried fruit and nuts after a meal.