Traditionally made and blended of 50% Chardonnay and 50% Pinot Noir, with four years on lees and one year in bottle prior to release, 2004 Muse Sparkling Brut is very toasty with notes of honeyed brioche, apricots and some roasted nuts. The dry (11 g/l dosage), light to medium-bodied palate is crisp and fresh with just a touch of phenolic chew. Possessing a long biscuity finish, this is a wonderful glass if you’re a fan of toasty / creamy style sparklers. Drinking now, this should easily cellar a further 3-5 years. Originally planted by Claudio Alcorso in 1958, Moorilla was the first commercial winery to be established in Tasmania, though you wouldn’t know it to gaze upon today’s impressive feat of modern winery design. Current owner David Walsh decided a few years ago to invest heavily on improving the look of the estate, including a very chic set of chalet accommodations and an incredible art gallery that is under construction. Current winemaker and manager Conor van de Reest was brought in two and a half years ago to change the winery’s emphasis from quantity to quality. The winery no longer purchases any fruit. Everything is made from home grown, organically produced grapes (though the organic status won’t go on the labels). Conor likes to do small batch fermentations and blend the separate components. Barrel selection is the basis of the ranges with the top cuvees going into the Muse label while the fresh, fruity, earlier drinking wines are sold under the Praxis label. Consistent with this winery’s new brand-image, the revamped labels are very artistic – though I fear that because of the USA’s sometimes puritanical censorship laws, some of them will need to be toned-down (i.e. don some clothes) for exports.Importer: The Wine Angel; www.Wine-Angel.com
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