Latest Technical Specifications · NV
Alcohol 17.8%
pH 3.73
Total Acidity 4.9 g/L
Grape Varieties Muscat à petits grains, using the reddish-brown form commonly called Muscat à petits grains rouge in Rutherglen
Classification Rutherglen Classic
Region Rutherglen
Harvest Dates Machine harvested since 2015; previously hand harvested
Fermentation Vessels Tank
Pressing Method Must Is Pressed After The Desired Amount Of Sugar Has Fermented; Extracted Fermenting Juice Is Then Fortified
Oak Types Old wood casks; wood species not specified
Barrel Size 900–5,000; stages 1 and 3 of the solera use 2,500 L casks
Closure Screw Cap
Production Details Fruit harvested at 16° Baumé or higher; destemmed must and recovered raisins enter tank; only a partial fermentation, usually 2–3° Baumé, is undertaken. The fermenting juice is pressed and fortified with approximately 96% neutral grape spirit to arrest fermentation at 16% alcohol, then settled in stainless steel, racked, cross-flow filtered, adjusted to 18%, and transferred to old large casks.
Tasting Notes Raisin, rose petal, fruit cake and succulent raisins, with depth, richness, balanced freshness and subtle nuances from extended wood maturation
Food Pairing Cheese platters and chocolate-based desserts; may also be enjoyed alone
Vintages
NV Technical Specifications
Alcohol 17.8%
pH 3.73
Total Acidity 4.9 g/L
Grape Varieties Muscat à petits grains, using the reddish-brown form commonly called Muscat à petits grains rouge in Rutherglen
Classification Rutherglen Classic
Region Rutherglen
Harvest Dates Machine harvested since 2015; previously hand harvested
Fermentation Vessels Tank
Pressing Method Must Is Pressed After The Desired Amount Of Sugar Has Fermented; Extracted Fermenting Juice Is Then Fortified
Oak Types Old wood casks; wood species not specified
Barrel Size 900–5,000; stages 1 and 3 of the solera use 2,500 L casks
Closure Screw Cap
Production Details Fruit harvested at 16° Baumé or higher; destemmed must and recovered raisins enter tank; only a partial fermentation, usually 2–3° Baumé, is undertaken. The fermenting juice is pressed and fortified with approximately 96% neutral grape spirit to arrest fermentation at 16% alcohol, then settled in stainless steel, racked, cross-flow filtered, adjusted to 18%, and transferred to old large casks.
Tasting Notes Raisin, rose petal, fruit cake and succulent raisins, with depth, richness, balanced freshness and subtle nuances from extended wood maturation
Food Pairing Cheese platters and chocolate-based desserts; may also be enjoyed alone