71% Muscat d`Alexandria, 26% Black Muscat and 3% other red varieties, all sourced from the Swan Hill sub-region within the Yarra Valley of Victoria.
Harvested in the cool of the night, fruit was chilled and crushed with 6 hours skin contact to extract a hint of pink from the Black Muscat. Juice underwent a 100% stainless steel ferment with aromatic yeast at 12°C. Fermentation was stopped at 5.5% alcohol by chilling the wine, then cold filtered at 0°C to trap in the natural bubbles and cold bottled under pressure to retain freshness and effervescence.
Intense candy floss and blackcurrant perfumes wrap around notes of musk, Turkish delight and mandarin peel. The palate is rich in flavour, yet refined by a cleansing natural acidity. The spritzy naturally dissolved carbon dioxide leaves the palate refreshed.
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