Yalumba Antique Muscat NV – This luscious dessert wine is deep amber to tawny in colour with olive green hues. The wine exhibits classic perfumed aromas of the Muscat grape – lifted florals of rose petal, ginger
spice and orange peel, with butterscotch and fruitcake. The palate is soft, silken and luscious in texture, quite viscous and concentrated, then richly flavoured showing a melange
of raisined fruit, wood aged characters, fruitcake and spices, finishing with delicate and integrated spirit. This is an indulgent and seamless wine.
Made predominantly from the brown, red and black sports of the Muscat Blanc à Petits Grains grape. Briefly fermented on skins to soften and release the flavours from the shrivelled and partially raisined berries. After draining and pressing, the fermentation is arrested by fortification with neutral grape spirit to retain the varietal flavours and liqueur sweetness in the wine. The vintage wines are then put into small oak barrels to mature, producing complex wines with raisin and fruitcake flavours. After many years of maturation, a selection of older and younger wines are judiciously blended to produce a complex and balanced wine displaying fruit and aged characters. The base blend, from which the Antique Muscat is bottled, is regularly re-blended to perpetuate the consistency and complexity of this classic style from year to year.
Serve with blue cheese, crème brûlée or pecan pie and a dollop of triple cream. Can be served chilled, refrigerate after opening to maintain freshness.
In 1847 a 37-year-old brewer called Samuel Smith left his home in Wareham, Dorset with his wife Mary and their four children. Boarding a simple three-masted barque they left Plymouth and began the long and arduous journey to Australia, arriving in Port Adelaide. From there they trecked north to Angaston where Samuel took a job as a gardener. It was arguably this brave decision to start a new life in a remote and distant land, together with the hardship that they endured, that formed the strong sense of family unity that has been the bedrock of the family business ever since. In 1849 he started the wine farm that would grow over the next 5 generations to become one of Australia’s leading wineries, with a winemaking culture that is internationally recognised and respected. To embrace the native culture, Samuel decided to adopt a local name for his farm, calling it “Yalumba” meaning “all the country around’’ in the indigenous Peramangk language.
Five generations and 170 years later Yalumba, Australia’s most historic family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over
Yalumba is part of Australian wine alliance Australia’s First Families of Wine, a multimillion-dollar venture to help resurrect the fortunes of the $6 billion industry while highlighting the quality and diversity of Australian wine.
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Yalumba Antique Muscat NV is a truly great Aussie sweetie from the award winning Yalumba vineyard
£26.00 a bottle
7 in stock
Yalumba, founded in 1849 by Samuel Smith, is Australia’s oldest family owned winery. Today, the winery is owned by fifth generation descendants, Robert & Sam Hill Smith and their families.
Yalumba is determined to create wines with genuine regional character, varietal flavour and individual personality; wines that say remarkable things about some of the world’s most remarkable wine regions.
South Australia is the largest wine producing state of Australia. It may be surprising to most that the Riverland region is the state’s largest grape producing area. The Barossa Valley is famed for its full-bodied, rich, ripe and generous reds. The Coonawarra is internationally renowned for its Cabernet Sauvignon (and prized ‘terra rossa’ soils). Padthaway, McLaren Vale, and the Clare Valley all make major contributions, and the importance of the Adelaide Hills is rapidly increasing.
“In Australia, as elsewhere, this variety’s greatest triumph is with its sweet wines.
Grown in the Rutherglen district of Victoria, fully ripened grapes are harvested, then are partially fermented and (traditionally) left to mature in barrels. The result? Heaven! Dessert wine of almost ambrosial concentration and never without a tingling tang of acidity to balance it.
The Muscats from north-east Victoria are truly one of Australia’s “gifts” to the word of wine.”
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