Museum Antique Muscat Non-Vintage Yalumba South Australia
This luscious dessert wine is deep amber to tawny in colour, with the classic perfumed aroma of the Muscat grape - rose petal, ginger and orange peel, with a hint of raisined fruit. The palate has a soft, luscious texture, and is richly flavoured displaying a balance of fruit and aged characters. The finish is full and rich with raisined fruits and spices lingering in the aftertaste.
91 points - "Sweet, bordering on syrupy, but nicely held in check by sufficient acidity, allowing the coffee, sassafras, vanilla and clotted cream flavours to glide effortlessly through the expressive finish. Drink now."Harvey Steiman, Wine Spectator Insider (USA), 25 January 2012
The Story behind the wine
A Barossa Valley boy to the core, David Zimmermann joined Yalumba in 1967 as a Laboratory Assistant under the watchful eyes of Rudi Kronberger and Peter Wall. In 1973, Zimm joined the winemaking team. Since 1986 David has been solely responsible for the production of all Yalumba's range of fortified wines and spirits. As well as the importance of having top quality fruit for producing great fortified wines, Zimm still regards the traditional fortified winemaking philosophies and techniques learnt from Rudi as foremost for producing fortified wines of exceptional character. Made predominantly from the brown, red and black sports of the Muscat a Petite Grains grape variety. Fermented on skins very briefly to soften and pressing off skins, the fermentation is arrested by fortification with neutral grape spirit to retain the varietal flavours and liqueur sweetness in the final wine. The vintage wines are then put aside into small oak barrels to mature, producing a complexity of raisined and fruit cake flavours. After many years of maturation, a selection of older and younger wines are judiciously blended to produce a complexity and balance of fruit and aged characters. The base blend, from which the Museum Muscat is bottled, is regularly re-blended to perpetuate the consistency and complexity of this classic style from year to year.
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