This fortified wine is sweet, dark, and with high alcohol content. It is made in a similar way to how tawny port is made with a blend of different vintages all made from fruit growing in our Skillogalee vineyards. These separate wines are fermented and fortified and left to age for decades in oak puncheons using a solera method.
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.