Museum Muscadelle

All Saints Estate Museum Muscadelle matures in Rutherglen's warm, dry autumns. The grapes, ripening to raisins, are left on the vine long after every other variety has been picked.

The destemmed fruit is crushed into a vat. Some berries are so laden with sugar they resemble muscatels on a cheese platter. Over several days the juice from the less shrivelled grapes causes the wrinkled ones to plump up.

Pressing is slow and laborious to extract every drop of the syrupy nectar. A neutral spirit is added to arrest fermentation. After settling the wine is put to barrel to age for many decades.

Rutherglen fortifieds are typically classified by blend age. A blend of the richest and rarest 100+ year old stocks in Australia, Museum Muscadelle is beyond classification; it is significantly older than even the very oldest Rutherglen classified wines.

The rich, dark colour of Christmas cake, All Saints Estate Museum Muscadelle is simultaneously impossibly sweet, tart and intense, with even the tiniest sip lingering for minutes on end.

An iconic Australian wine. Drink within a year of purchase.