Liqueur Muscat

The old Muscat vines that produce the fruit for the Liqueur Muscat grow in front of our historic cottage restaurant & cellar door along the course of the Skillogalee creek.

The Muscat is produced in a similar method to tawny port, with a blend of different vintages of sweet wine. These separate wines are fermented, fortified and left to age for decades in oak puncheons using a solera method. While released as non-vintage, each bottle contains a blend on muscat going back many decades. The resulting blend of fortified wine is sweet, dark, and with a higher alcohol component than typical still wine.

To name a wine with the prefix “liqueur” it must have at least 17% alcohol and 11% residual sugar. Our Muscat readily satisfies these criteria.