Chambers Rosewood Muscadelle (375ML half-bottle)
Other Dessert from Victoria, Australia
In the warm fall climate the grapes ripen and shrivel on the vines producing natural sugar levels in the range of 16.7 - 20 degrees Baume. The raisined grapes are then picked, crushed and partially fermented before being fortified and then subjected to a wood aging program loosely resembling a solera system that lasts (in some cases) for over 100 years.
A blend of six to ten-year-old Muscadelle. This is a rich, viscous wine displaying characters of honeyed spice, marmalade and tealeaf. Although luscious, the palate is not cloying. It finishes with a tight acidity and lingering nuttiness. While these wines are seen as after dinner drinks, try serving them as an aperitif. And a bottle, once opened, will keep for some months without deteriorating, providing it is recorked after each serving.
International Wine Cellar - "Amber-orange. Spicy aromas of singed orange, apricot pit and dried fig, with a touch of heat lending a volatile quality. Tangy on entry, giving way to sweet pit fruit and orange marmalade qualities in the middle. Very sweet wine, with strong notes of white pepper and backing spices on the sappy finish. Just as complex as the muscat, but this has more energy and spiciness."
Wine Spectator - "This sweet wine, almost light and tangy, delivers freshness and vitality to show its dried pineapple, cherry and tobacco flavors. Finishes with a refreshing zip. Drink now."
Wine Enthusiast - "Thickly textured and potently sweet, this dark brass-colored wine presents hints of dried fig, and citrus, turning almost honey-like on the slightly warm finish. "
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Chambers Rosewood Winery
The Chambers winery has been family owned since its establishment in 1858. The winemaking duties and care of the "old material" have been handed down from father to son through five generations and for the last 40 years has rested with Bill Chambers. View all Chambers Rosewood Wines
About VictoriaView a map of Victoria wineries
From stickies to Pinot Noir, Victoria is varied in its wines. The southernmost state of Australia, Victoria is third in wine production, after South Australia and New South Wales. The state is home to Yarra Valley as well as other cool climate growing regions, and yet, it also houses the regions of Rutherglen & Glenrowan. These two areas are hot and dusty and famous for their sweet, fortified stickies.
Notable FactsLots of coastline gives Victoria a cool climate, appropriate for growing grapes like Chardonnay and Pinot Noir. Many new regions are discovering their growing potential – especially with these grapes. Inland is a bit warmer, and some of the best fortified wines are made here,as well as some good shiraz. Victoria also makes the most Sparking Shiraz.
About AustraliaLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.