Out Of The Bottle
With David Ellis
Brown Brothers Sparkling Moscato & Adelaide Hills' Petaluma
A decade ago Moscato was a little-known, relatively alternative wine
style in this country, but it’s enjoyed somewhat of a stellar rise
since then – with Victoria’s Brown Brothers leading the charge, and now
accounting for an amazing 49% of all Moscato sold in this country.
And
not content to leave it at that, they’ve now released their first-ever
Sparkling Moscato under the stewardship of winemaker Cate Looney, who
has been making Moscato for the past half-decade.
“The Brown
family is renowned for pushing the envelope with new product
development, and we (the winemaking team) were delighted when they
challenged us to see where we could take Moscato next,” she says.
What
the team came up with is a sparkling wine made from Muscat of
Alexandria grapes (the Romans found this grape’s distinctive aroma was
akin to musk, so dubbed it Moscato meaning “smelling of musk,”) and
which has a sherbet-like perfume and lifted aromas of citrus and
freshly-crushed grapes that follow through on the palate.
A
delightful bubbly at just $16.50, Cate suggests you take a bottle or
two along to your favourite Asian restaurant and enjoy with a spicy
lemongrass, coriander and chilli-infused Asian broth. One For Lunch
The Adelaide Hills’ Petaluma uses fruit from it’s B&V vineyard
on the eastern escarpment of Mount Barker for it’s Bridgewater Mill
Shiraz, a wine of somewhat power and elegance as a result of the work
that went into selecting just the right site for its B&V vineyard
in the early 1990s.
Fruit was hand-picked for the just-released
2009 Shiraz that’s a wine having ripe, fresh blackberry and lifted plum
characters, and spicy white pepper on the palate; at $22 it’s a nice
drop to serve with home-made Osso Bucco.
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