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Available in cartons of six
A rich mix of select parcels at various stages of maturity, chosen for their softness and articulation of all good things Tokay. Muscadelle has been grown at All Saints Estate since establishment in 1864. Originally thought to have evolved from the Hungarian Tokai varietal, it is now generally accepted that Tokay is made from Muscadelle, an intensely flavoured late ripening grape. Sip alongside stilton, a treat with tiramisu, All Saints have already done the ageing for you so serve with confidence to your most discerning guests. The current stewardship at the ancient All Saints wineworks was established by Peter Brown of Milawa in 1962. He planted vines to take full advantage of the long, warm autumn days at Wahgunyah which are virtually perfect for allowing the fruit to ripen to high baume levels and raisining, so essential for the Tokay style. Grapes are left to hang until extremely ripe, hand picked and crushed to release the sweet, concentrated juices. A term of cold soak swells the shrivelled berries and extracts flavour from skins. A very short fermentation arrives at an alcohol of 18.0%, the finished wine is assembled from a selection of vintages, stored in large oak ovals at the All Saints chook shed, racked to bottle from time to time.
TASTING NOTESGolden amber hues. Aroma reveals wonderful sweetness along with an intriguing nose of marmalade and maple syrup, prunes, toffee and honeyed tea, a wine of age under well seasoned oak. Lovely flavours of butterscotch and apricot, fresh lifted spirit and that typical Tokay aroma of cold tea. Unctuous and sweet yet remarkably supple and light for its level of decadence, while the lush, complex palate finishes clean and lingering. |
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Established in 1864, All Saints Estate is one of Australia's original wineries, steeped in history and folklore from another era
Established by two enterprising Scots, George Sutherland Smith and John Banks, the castle was built in the 1880s, based on the design of The Castle of May, complete with turrets and tower. The castle is classified by the Historic Buildings Council, along with two other Estate buildings, the former bottling hall, cellar and Chinese Dormitory. The former bottling hall and cellar now houses The Indigo Cheese Co. and the Chinese Dormitory. Built over a hundred years ago, it is the last remaining example of its type. All Saints»
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