Muscat of Alexandria is part of the exotic Muscat family. The Romans are believed to have given the grape its name as they found its distinctive aroma akin to that of musk, and hence called it Moscato - smelling of musk. Viticultural experts have identified at least 200 different members of the Muscat family and several of these different clones have been cultivated in Australia for as long as grapes have been grown here. Australian winemakers have a fondness for the variety. It produces delicious, plump, juicy grapes and, depending on which clone is cultivated, when it is harvested and how it is handled, it can produce a wide range of wine styles. If harvested early, it produces delicate, perfumed, crisp, dry white table wines but if left to hang on the vines several weeks longer it produces rich, flavoursome dessert wines.

This wine is made from Muscat of Alexandria grapes. The grapes were harvested from early March to mid April 2011 at baumés ranging from 9.4 to 12.5º. The wine was bottled soon after fermentation with an alcohol of 5.0%, a pH of 3.25 and an acid level of 5.9 g/L.

This current release is a light straw colour with some youthful green tinges, while the nose is lifted with aromas of musk, citrus and freshly crushed grapes. In the mouth the wine is alive with a vibrant and mouth filling sherbet flavour. A wine of universal appeal, the retained carbon dioxide gives a mild frizzante effect resulting in a lively and fresh wine. Serve well chilled and enjoy while young and vibrant.

This versatile wine is an ideal accompaniment to any occasion whether it is served with or without food, or as an aperitif or table wine. Try it with baked Stanley apple filled with quince and hazelnuts and mascarpone cheese.