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. 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 with a small percentage of Cienna to give the rosé colour. The grapes were harvested from mid February to mid April 2010 at baumés ranging from 11.2 to 13.0º. The wine was bottled soon after fermentation with an alcohol of 7.0%, a pH of 3.25 and an acid level of 5.8g/L.

The Moscato Rosa is so delicate and fresh that it is a fantastic drink to have on its own. Try Moscato Rosa with a home made vanilla ice cream infused with Turkish delight and topped with Persian fairy floss. For something savoury, a spicy lamb Mongolian curry is hard to beat.