Often known as Muscat of Alexandria or Muscat Gordo Blanco, Lexia is part of the hardy, spicy and versatile Muscat family. The Brown family has had a long association with the variety. There were Muscat of Alexandria cuttings in the first ten-acre vineyard planted by John Francis Brown at Milawa in 1885 and of the different varietal wines produced by the Brown family today, Lexia is one of the best known and most popular. Produced from fruit allowed to ripen on the vine well into autumn, it is a delicious late harvest wine, exuding the variety’s natural fruity characters and the mouth-filling lusciousness that comes from fully ripened fruit.

The Muscat of Alexandria grapes used to make this wine were grown throughout Victoria and harvested in parcels from mid to late March 2010 at baumé levels ranging from 13.5º to 15.0º. The wine was bottled soon after fermentation was completed with an alcohol of 11.0%, a pH of 3.44 and an acid level of 5.2g/L.

This late harvest wine is great with laksa and other spicy dishes. It’s also a great match with a platter of washed rind cheese served with slices of fresh pear. Alternatively this wine can accompany desserts such as orange poppy-seed cake or lemon delicious.