NV Rare Muscadelle
Buying options
Tasting notes
100% Muscadelle. RS 257.7 g/l. Screwcap! And the label does actually say Muscadelle and not Topaque. Brownish fox red. Extremely intense and a nose that suggests heat and age. So viscous! A hint of grainy cough medicine on the finish and lots of sweetness on the palate though the acidity just stops it being sickly. Very alive and intense. Makes the fingers incredibly sticky! Obviously old and throbbing with life. (JR)
Critic scores
Julia Harding MW, jancisrobinson.com
Jancis Robinson MW
More reviews and scores
Brown with gamboge rim. Very clean and fresh. Wonderful treacle, richness and lots fruit but not remotely heavy. So energetic! (JR)
The NV Rosewood Vineyards Rare Muscadelle has a deep brown color with a hint of green in the rim. The nose has a complex, oxidative, almost oloroso character giving notes of roasted walnuts, dark chocolate, burnt coffee and toffee. The palate is so crisp in acidity that the unbelievable level of sweetness and viscosity is infinitely drinkable. Layer upon layer of spice and nut flavors develop into the very long finish. One of the great names in Rutherglen fortifieds, Chambers is a family operated winery that was established by William Chambers in 1858. Today it is operated by fifth generation winemaker William Chambers and his son Stephen. These fortified wines are all bottled to drink now. The extended solera aging process has rendered them relatively stable to changes and they are now bottled under screw cap so that they can be stored for a good number of years. Importer: Old Bridge Cellars, Napa, CA; www.oldbridgecellars.com
Muscadelle grapes harvested late in the season to achieve maximum ripeness. Any sugar levels in excess of 15 Baumé is desired. Once the fruit is crushed and de-stemmed the must is placed directly into the press and the resultant juice is then fortified with neutral SVR spirit to between 18 and 19% alcohol; a mistelle wine. The individual vineyards and vintages are matured in cask until blending. Produced using a modified solera, which has been in operation since the late 19th century so it is fair to say that a very small amount of the original wine maybe still in the solera. The solera consists of two stages. One is a series of small barrels (quarter casks through to puncheons) and the other is a 500-gallon cask from which the bottles are drawn. pH 4.02, TA 5.8 g/l Dark ochre-edged brown. Smells of roast chicken and coffee. Intense mocha lift. Coffee syrup. Deeply sweet and viscous but rescued by a light bitter edge from oversweetness so there is a fine bitterness of dark toffee/chocolate on the finish. (JH)