Sandalford Sandalera Museum Liqueur Muscat
A rich and luscious palate exploding with developed Muscat flavours of raisins, dates, toffee and caramel. A lovely, lingering finish emanating warmth in treasured layers.
Winemaker comments
Winemaker Notes
Once harvested, the fruit is crushed, partially fermented, then fortified on skins to further extract the floral and aromatic flavours from the fruit. The wine is pressed off skins and then transferred to old French oak barriques for extended maturation to build the lush richness, complexity and concentration these styles are renowned for. This wine is a select blend of two vintages, each individually fermented and fortified. The components were aged gracefully to this point in time before blending and bottling.
Meet the maker
By the time I turned 18, I had become fascinated with wine. I was keen to learn as much about wine as I could and I received some great advice: to work in the industry before committing to any tertiary study....
Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Tasting notes
Varietals
Varietal
Muscat
Colour
Other Notes
Deep nut brown with a slight green hue.
Nose
Production
Intense aromas of raisin, fig and spice with underlying rancio and floral notes. Dark chocolate and toasted wood add to the alluring aromatics.
Palate
Tasting Note
Exhibiting a rich and complex flavour profile, the flavours follow onto the palate with wonderful fruit concentration and rancio nuttiness lending to a sustained finish.
Vintage Conditions
Vineyard Notes
The Sandalera Liqueur Muscat is a fortified wine style grown and made in the Swan Valley. The Muscat grapes are left to ripen on the vines to the point where they begin to shrivel. This enables the fruit to acquire the concentrated flavours and elevated sugar levels required to craft this luscious fortified wine style. This museum release is a blend of two barrels – one from 1989, and the other from 1996. Only 600 bottles were produced.
