Winemaking - In the vineyard drought conditions provided warm and dry weather
in the Riverina. Yields were a little low and some heavy rain before vintage affected
some of the earlier varieties, with alcohols a little lower than expected. The fruit is
immediately crushed, destemmed, chilled and pressed via bag press to reduce
phenolic loads in the juice. The juice is then fermented at temperatures of 14° -
16°C using a carefully selected yeast to optimise varietal expression. The ferment is
then stopped around 4 baume to retain natural sweetness and balance the fine
acidity. Finally, the wine is blended and filtered for bottling as soon as possible to
retain freshness and crisp fruit flavours.

This Moscato has lifted aromas of orange blossom and rose petal. The palate is
sweet and delicate with flavours of lychee, peach and floral undertones that linger
with a light fizz.

South Eastern Australia

Alcohol: 7.42%  pH: 3.07

TA: 7.79 g/l       RS: 73.0 g/l

Sweet, light bodied.

Moscato is perfect for a refreshing glass at any time but especially
good with sweet desserts.