Wine Article
2009 Innocent Bystander Moscato
Last edited on 12/5/2010 by fries
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* appellation: Swan Hill
* varietals/vineyards: 65% Musact Gordo from boulton vineyard 35% Black Muscat from burge vineyard
* harvest date: Early February 2009
* alc/vol: 5.5
* closure: Crown Seal
* cellaring: 10 minutes on ice to 12 months
* season: Warm conditions were seen throughout the 2008 growing season in Swan Hill. Black Muscat was picked slightly later than the Gordo Muscat to allow for colour development. Grapes were picked when optimum flavour ripeness was matched with natural acidity.
* vinification: Fruit was harvested at night, chilled and crushed and then given 6 hours skin contact (for that blushing pink colour). Fruit was then pressed to stainless steel tanks and filtered bright before inoculation. Juice was fermented long and cold until full natural carbonation was achieved and the optimum balance between sugar and alcohol was reached. Cold filtered and cold bottled at 0°C
* The Wine (our notes)L nose: Musk sticks, Turkish Delight, lemon sorbet. Toffee apple, Cherry Ripe. Girls’ blouse; palate: Lemon sherbet, creaming soda. A sturdy, persistent fizz with a cleansing acid zing. Delightfully moreish!; food: Strawberry crepes and ice cream. Fresh fruit. Makes great Turkish Delight!
* varietals/vineyards: 65% Musact Gordo from boulton vineyard 35% Black Muscat from burge vineyard
* harvest date: Early February 2009
* alc/vol: 5.5
* closure: Crown Seal
* cellaring: 10 minutes on ice to 12 months
* season: Warm conditions were seen throughout the 2008 growing season in Swan Hill. Black Muscat was picked slightly later than the Gordo Muscat to allow for colour development. Grapes were picked when optimum flavour ripeness was matched with natural acidity.
* vinification: Fruit was harvested at night, chilled and crushed and then given 6 hours skin contact (for that blushing pink colour). Fruit was then pressed to stainless steel tanks and filtered bright before inoculation. Juice was fermented long and cold until full natural carbonation was achieved and the optimum balance between sugar and alcohol was reached. Cold filtered and cold bottled at 0°C
* The Wine (our notes)L nose: Musk sticks, Turkish Delight, lemon sorbet. Toffee apple, Cherry Ripe. Girls’ blouse; palate: Lemon sherbet, creaming soda. A sturdy, persistent fizz with a cleansing acid zing. Delightfully moreish!; food: Strawberry crepes and ice cream. Fresh fruit. Makes great Turkish Delight!