PV Tasting Notes
Medium golden brown in colour with aromas of marzipan, honey, caramel, raisins and lychee nut skin. Extraordinary concentration and retention of fruit, thick and solid but perked up by a bright citric acidity. Competes on a level playing field with wines costing twenty times its price.
Independently rated by price as the "World's Best" Muscat Available in 2006.
Independent Review96 points – Robert Parker, Wine Advocate Oct 2006
Yalumba is a fabulous source of antique fortifieds that often sell for a song. Provocative and distinctive is the non-vintage Museum Muscat. A killer value, it offers aromas of melted toffee, brandy-macerated raisins, prunes, maple syrup, molasses, and ripe figs. It is a stunning offering to enjoy at the end of a meal, or as dessert. None of these Australian fortifieds improve in the bottle, but they rarely change and can be kept for a long time. Once opened, they should be consumed within 4-7 days.
94 points – Stephen Tanzer, International Wine Cellar Aug 2006
Deep copper colour. 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.
Yalumba are developing a range of spectacular wines at extremely competitive prices and their reputation is growing on the world stage, the company has always shown great vision in its selection of new vineyard sites and new varietals. It is a serious player at the top end of quality, with some 940 hectares under vine, mostly planted to mainstream varietals; it has taken ownership of Viognier in Australia. I hope they do not go the way other Australian wineries have by over-cropping their vineyards due to ever increasing demand, better to maintain quality and increase prices, given the current quality of their portfolio, this would not present a problem to me personally.
Technical Data:
Total Acid: 4.6 g/L
pH: 3.8