A full body with a lingering velvety palate, creates this deliciously rich and smooth fortified wine.
The fruit is hand picked late in the season when fully ripened at 15 to 17 Baume. The juice colour of the late harvested grapes is a rich golden amber that is evident in the finished product. The grapes are crushed and left together with the skins for 3 or 4 days before pressing. Fermentation is initiated until the right baume is reached and then the wine is fortified with brandy spirit and transferred in old oak barrels to mature for an average of six years before bottling.
Grape: Muscadelle Muscat AP Grains PedroBethany Wines, Barossa Valley, South Australia