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Muse Extra Brut 2011

Drinking Guide


Drink 2016-2035.

Hand-picked, vinified and bottled at Moorilla, it showcases subtlety, complexity and finesse. A partial wild ferment, a higher percentage of Pinot noir and a Ganau cork bring generosity, weight and softness to balance a vintage of brilliant acidity. Its bouquet offers brioche, honey, vanilla bean, minerals and apple blossom. The trinity of Chardonnay, Pinot noir and developed yeast character deliver long flavours, a creamy mousse, chalky tannins and vibrant Tasmanian acidity. This dry aperitif suits shellfish, caviar and cellaring. Disgorging liqueur was made up from 2004 brut that has been kept on lees.

Winemakers Comments
Vintage Description
Technical Details

An aperitif style with 4 years on lees. This is quite a structural wine in that the dosage has been kept to a minimum in order to highlight both freshness of aroma and acidity but ensuring a balance with chalky astringency and providing mid-palate creaminess. In youth, you'll find the wine surprisingly fresh with alluring subtlety and complexity. However, this wine has been produced with the aim of long term cellaring and will mature for a very long time in which it will gradually more toast and honey flavours with a softening on the mid-palate giving more roundness and generosity. The fruit was sourced from the Moorilla owned and operated St. Matthias vineyard, north-east facing on the West Bank of the Tamar River and from a contract vigneron who has been growing sparkling fruit for us in Winkleigh for many years. This site is a cooler and higher altitude site a few kilometres inland from the Tamar River. Both are typically low yielding sites. The fruit was handpicked when flavour and acid profiles were considered optimal. Note that the 2011 season for us was not the diabolically bad season that others experienced. While it was notably cooler and we had more rain, this was not at problematic levels. Rather, we had more cloud cover meaning we escaped from the bad conditions that mainland regions experienced.

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