All Saints

The All Saints Estate's pride and joy are the old vineyard blocks of Muscat, planted just after the First World War. These old-timers are picture-postcard vines, weather-beaten and twisted, defying the years to produce fantastic fruit. Grapes are left on the vine to get really ripe; many of them shrivel up to raisins. The fruit is picked and crushed. This macerates for a few hours in order to allow any raisined berries to swell up. It is then pressed and the juice prevented from fermenting by the addition of high-strength neutral alcohol. The wine is allowed to settle for a few days before being racked off to barrel for maturation. The Rutherglen level of the classification is for the youngest wines with only a few years barrel age.This wine isn't actually fermented. Muscat â petit grains rouges (brown Muscat) is picked, crushed and macerated for three days, then the must is pressed and fortified to 18% with grape spirit. It is then matured in barrel for a number of years. This wine is a blend of wines of different ages. Probably around 200g/l of residual sugar - far sweeter than even Yquem.