Wine Article
NV Yalumba Muscat Museum Reserve Rutherglen
Last edited on 5/18/2009 by brigcampbell
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Yalumba Museum Reserve Muscat NV is made entirely from the red and pink
sports of the Muscat, a Petite Grains grape variety grown in the Rutherglen and
other traditional areas of northern Victoria. Dry-grown vineyards in these
warm regions are ideally suited for producing exceptionally ripe fruit. The
grapes ripen with considerable raisining of the berries regularly producing over
20 Baume. The wine is fortified with neutral grape spirit with no, or very little
fermentation to retain the varietal and raisined flavours and liqueur sweetness
in the final wine. 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
the classic style from year to year.
Region Rutherglen
Vintage NV
Winemaker David Zimmermann
Alc/Vol 18%
Treatment 7 years in French oak puncheons.
pH 3.8
Total Acid 4.6 g/L
Residual Sugar 243 g/
sports of the Muscat, a Petite Grains grape variety grown in the Rutherglen and
other traditional areas of northern Victoria. Dry-grown vineyards in these
warm regions are ideally suited for producing exceptionally ripe fruit. The
grapes ripen with considerable raisining of the berries regularly producing over
20 Baume. The wine is fortified with neutral grape spirit with no, or very little
fermentation to retain the varietal and raisined flavours and liqueur sweetness
in the final wine. 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
the classic style from year to year.
Region Rutherglen
Vintage NV
Winemaker David Zimmermann
Alc/Vol 18%
Treatment 7 years in French oak puncheons.
pH 3.8
Total Acid 4.6 g/L
Residual Sugar 243 g/