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The key to our Moscato, as with all our wines, is careful site selection, dedicated grower partners and careful low input winemaking focused upon making the very best wine possible, regardless of cost. Our moscato is traditionally made from 100% old vine Muscat varieties (Gordo) and Black Muscat (Muscat of Hamburg) sourced exclusively from established growers in Northern Victoria's Swan Hill area. We pick early to arrive naturally at our target alcohol, sugar and acid levels, while achieving full fruit flavor.
Fantastic weather in spring, and good flowering lead into a warm, dry ripening period that was ideal for muscat grapes. The good weather concentrated the fruit flavour, with excellent sugar levels. Irrigation was used sparingly to take the edge off peak summer temperatures. We found the perfume and flavour in the black muscat particularly intense in the 2015 fruit.
Fruit is harvested at night and given around six hours skin contact to develop hints of pink from the Black Muscat. The juice is then fermented slowly (cold) and under pressure until full natural carbonation is achieved. If we are on track, this brings us to 5.5% ABV, approximately 100 grams sugar and 0.55% (weight) CO2; which requires some pretty specific fermenting vessels, a wing and a prayer. But we have practice.
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