Tasting Notes |
Muscat is one of the most attractive eating grapes in the vineyard. There are many, many varieties of grape that carry muscat genes. The vine character and ripening times are diverse. The particular variety called in France ‘Muscat a petit grains Rouge, or Muscat with the small red berries ripens early. It is a hot favourite with the vineyard workers. In Australia it is called rather more prosaically Brown Muscat. In Rutherglen in Victoria it is used to make some fortified wines that age for ever. These wines are revered by Australian winemakers as great examples of their art, albeit from a former age. However, there is a lingering stigma attached to the mental picture of a bottle of muscat, in disguise, within a brown paper bag. That picture belongs to an Australia long since gone………..except perhaps in remote rural communities where policemen are more understanding and publicans less so.
The wines that we make from this grape today are poles apart from earlier styles. Margaret River Muscat is fresher in flavour and can be a vibrant drink.
Muscat a Pink is sweeter than Fuchsia, more aromatic, has slightly less tannin and alcohol. It is very much appreciated by a wide range of connoisseurs and is consumed on a wide range and types of occasions. Over to you.
Current vintage 2005
Erecting the new bottle storage cellar 2001
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