2012 Moscato

2012 Moscato - Victoria2012 Moscato - Victoria

A true Moscato d’ Asti style that is fresh, aromatic and delicate with a fruitiness that is balanced by acidity and spritz.

ANALYSIS

Alc - 6.5%
pH - 3.1
TA - 7.6 g/L
RS - 116 g/L

PACKAGING

375ml
6 bottles per case

TASTING NOTE

Vibrant pink in colour, the wine has a light and delicate appearance. White peaches, musk and rose petal dominate the nose while flavours of boiled sweets and spice lead into a textured palate. A wine of great appeal, the retained carbon dioxide gives a mild frizzante effect resulting in a fresh and lively wine. Serve well chilled and enjoy while young and vibrant.

FOOD MATCHES

Mascarpone and seasonal fruit;
Berry tart with Homemade Raspberry Ice Cream

VINEYARD

The Brown Muscat grapes for this wine are from Swan Hill in the Sunraysia region of Victoria. A relatively arid region, the soil structure at this vineyard site comprises limestone, marine sands and clays that extend 90 metres deep. A small parcel of Shiraz grapes from Heathcote was added to provide vibrant colour and fresh berry aromatics.

THE  SEASON

The Swan Hill wine region has a continental climate meaning it has large temperature variations between summer and winter and between night and day. The many warm, sunny days and cool clear nights provided excellent ripening conditions. Good spring rainfall in 2011 combined with low humidity, resulted in near perfect vine growing conditions for Brown Muscat.

WINEMAKING

The fruit for the 2012 Fratelli Moscato was picked at the Swan Hill vineyard on the 29th of January, at 12.4° baumé. The fruit was pressed to stainless steel tanks where the juice was cold settled for 48 hours before being racked off juice lees. The Moscato juice was then blended with a small percentage of Yarra Valley Pinot Noir and Heathcote Shiraz to add colour, red berry aromatics and soft roundness to the palate structure. The juice was fermented at 14°C with the natural CO2 produced during ferment being retained under pressure in the wine. At 6.5%v/v alcohol fermentation was stopped by chilling the wine and filtering off yeast lees. After filtration, the wine was bottled under pressure with a crown seal closure in March 2012.