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Muse Sauvignon 2011

Drinking Guide


Drink 2013-2020

From the cloudy and cooler vintage of 2011, comes a sauvignon that will cellar well. It is crafted to sit between a typical Sauvignon blanc and a Fumé blanc and express Moorilla terroir. Floral, passionfruit and herbaceous aromas are complimented by mineral, subtle oak and lemon notes. The pristine flavours marry the weight and fine texture. Minerality, toasted nuts and a touch of vanilla bean build and ensure long length. Crisp acidity keeps the wine taut and suitable for enjoying with food.

Winemakers Comments
Vintage Description
Technical Details

As with previous releases, this wine was made to sit somewhere in-between a typical Sauvignon blanc and a Fumé blanc and is simply called Sauvignon. Much effort was placed into making a wine that was interesting, funky and complex while remaining approachable. The wine is a blend of numerous batches of stainless steel fermented and barrel fermented wines. Compared with the previous releases, this wine has no wild yeast fermentations simply because Botrytis pressure in 2011 was so high and I did not want to risk contamination of the wines for the sake of wild fermentations. However, my favourite and most textural yeast normally used for Chardonnay was used in order to compensate and provide the complexity and palate weight normally achieved. Despite all the difficulties and the forced change to inoculate yeast, I think this is the best Muse wine we’ve done to date and is very close to my long sought tribute to white Bordeaux. All fruit used in this wine was sourced from Moorilla owned St Matthias vineyard (West Bank, Tamar River). Both parcels this year cropped at an average yield despite the difficult season. Normally, we would picked at different levels of ripeness to give a range in aromas and flavours between the various clones of our top block. Less difference between baume was achieved in 2011 due to the very high disease pressure.