Latest Technical Specifications · NV
Alcohol 16.0%
pH 4.02
Total Acidity 3.65 g/L
Classification Non Vintage
Region Rutherglen
Orientation West Facing
Pressing Method Later-Picked Parcels Were Left On Skins Before Pressing
Oak Types Old oak; wood species and vessel size not specified
Production Details A blend of differing fortified-Muscat styles. Earlier parcels were harvested at lower sugar levels, fermented with aromatic yeast, fortified, and stored in stainless-steel tanks. Later parcels were allowed to concentrate and raisin on the vines, left on skins before pressing, briefly fermented, fortified, and matured in old oak.
Tasting Notes Rosewater, anise, fresh ginger, Turkish delight, quince, caramel and toffee, with a refreshingly bitter finish; sweet and full-bodied.
Food Pairing Serve chilled, at room temperature, straight, over ice, or in cocktails.
Vintages
NV Technical Specifications
Alcohol 16.0%
pH 4.02
Total Acidity 3.65 g/L
Classification Non Vintage
Region Rutherglen
Orientation West Facing
Pressing Method Later-Picked Parcels Were Left On Skins Before Pressing
Oak Types Old oak; wood species and vessel size not specified
Production Details A blend of differing fortified-Muscat styles. Earlier parcels were harvested at lower sugar levels, fermented with aromatic yeast, fortified, and stored in stainless-steel tanks. Later parcels were allowed to concentrate and raisin on the vines, left on skins before pressing, briefly fermented, fortified, and matured in old oak.
Tasting Notes Rosewater, anise, fresh ginger, Turkish delight, quince, caramel and toffee, with a refreshingly bitter finish; sweet and full-bodied.
Food Pairing Serve chilled, at room temperature, straight, over ice, or in cocktails.
Sources: winedata.debortoli.com.au ↗ · Compare this vintage