Grape Variety: Muscadelle

Colour: White

Muscadelle is a white wine grape. It has a simple aroma of grape juice and raisins like grapes of the Muscat family of grapes, but it is unrelated.

In France, it is a minor constituent in the sweet wines of Bordeaux, such as those of Sauternes and Barsac. It rarely makes up more than 10% of the blend, which is dominated by Sémillon and Sauvignon Blanc. Throughout the 1990s and the beginning of the 21st century, plantings of the grape were falling.

In Australia, where it is known as Tokay, the grape is used to make an increasingly popular fortified wine, sometimes known as Liqueur Tokay. Those made in the Rutherglen region generally receive considerable aging in hot cellars, leading to a maderised and oxidative character. A few other Australian wine regions, including the Barossa Valley make similar wines. A few other Australian wineries use the Muscadelle to make table wines in a similar way to French wineries.

The Monbazillac Cuvée Abbaye from Domaine de l’Ancienne Cure, (70% Sémillon, 30% Muscadelle picked on successive tries through the vineyard) with its spanking botrytis, is absolutely stunning, a wine to give top Sauternes a run for its money. Deep gold, honeyed, fat with peachy botrytis tones, gingerbread, hazelnuts, fresh mint and eucalyptus on the palate.

The proportion of Muscadelle is even higher in the p-luscious wines of Chateau Tirecul-La-Graviere. The Monbazillac Chateau is 45% Muscadelle and 55% Sémillon with a 2-6 month fermentation in barrel and a further 20-30 months maturation. Cuvée Madame has 60% Muscadelle and spends 2-3 years in oak. Glorious nose of apricot jam, tangerine essence, and subtle spicy oak.  With its profound richness, blazingly vivid definition, huge body, viscous thickness (with no heaviness), and finish that lasts for nearly a minute, this nectar constitutes one of the most extraordinary sweet wines that you can sup with a spoon.

Con-tine Perigourdin from Chateau Tour des Gendres is a richly textured Muscadelle of real appeal.” It’s quite complex, with notes of grapes, lemons, nuts and vanilla ice cream, as well as an almost floral, herby character. In the mouth it is quite thick, with a lush texture and a hint of pithy bitterness on the finish. It reminds me of a cross between an Alsace Pinot Gris and a rich Viognier.” (Jamie Goode). Luc de Conti uses Muscadelle in his other dry whites to a greater or lesser extent. He says that it seasons the wine, like a touch of pepper.