Yalumba Museum Release Muscat (375mL)
100% Muscat | Alc: 18% – Sweet
Barossa Valley, Australia
Yalumba Museum Release Muscat is made from the red and pink clones of the Muscat, a petite grains grape variety, this luscious dessert wine displays all the characteristics of this classic Australian wine style.
The production of premium fortified wine has long been part of the history at Yalumba. Founder Samuel Smith first made port back in the 1860s, and the South Australian Governor (1914-1920) Sir Henry L Galway selected his own personal “pipes” from the Yalumba bodega.
Today Yalumba maintains its reputation for its premium quality fortified wines by occasionally releasing very small parcels of Show Reserve stocks. This old Muscat was sourced from the Rutherglen and other Northern traditional areas of Victoria then blended and stored in French oak puncheons in our marble cellars at Angaston for eight years.
Color: Deep tawny red.
Bouquet: Classic rose petal and orange rind of the Muscat grape.
Palate: Full, luscious middle. Richly flavored, reminiscent of raisined fruits, nuts and spices. Sweet and soft yet uncloying finish. Incredible persistence of flavors.
Ranked #7 on the Wine Spectator’s Top 10 Wines of 1998.
“The Non-Vintage Museum Reserve Muscat is medium amber with a superb bouquet of honey, ginger, candied apricots, and peach. Ripe, sweet, and hedonistic, it has a very long finish.” 92 Points – Wine Advocate
“Deep copper color. Dense scents of cherry, candied plum, dark toffee, mocha and marzipan. Chewy, dense and remarkably deep, with powerful fruit tones ranging from red berries to caramelized orange, with complicating toffee and burnt sugar tones. To call this a bargain is a serious understatement. “ 94 Pts – Stephen Tanzer’s IWC
“Yalumba’s Muscat includes some lots from outside Rutherglen, but it’s still an excellent example of fortified Muscat, featuring hints of caramelized cherries and a sweet, complex melange of caramel, toffee and chocolate balanced by citrusy freshness.” 92 Pts – Wine Enthusiast
“Sweet, bordering on syrupy, but nicely held in check by sufficient acidity, allowing the coffee, sassafras, vanilla and clotted cream flavors to glide effortlessly through the expressive finish. Drink now. 2,000 cases imported.” 91 Pts – Wine Spectator
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