Millton Libiamo Muscat 2020
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Hand harvested and fermented on skins for 180 days before being pressed and returned to rest. The nose has just a hint of cinnamon carried by the ocean breeze that flows through the vines. Stone fruit and citrus pith coat the palate with the soft texture of marshmallow.
In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near Manutuke, where the early settlers first planted grapevines in 1871. This region is situated on the East Coast of the North Island of New Zealand in the wine appellation of Gisborne.
Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience
gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard in 1984.
The Millton Vineyard’s three individual Gisborne vineyards; Opou, Te Arai and the Clos de Ste. Anne are located in Manutuke. The unique character of the appellation is its proximity to the influence of the Pacific Ocean together with the geologically youthful sedimentary soils. Cooling sea breezes keep the climate friendly and temperate in high summer. Traditional viticulture is practiced in all vineyards and all are dry-farmed, with no insecticide, herbicide, systemic fungicide or soluble fertilisers used.
While Muscat comes in a wide range of styles from dry to sweet, still to sparkling and even fortified, it's safe to say it is always alluringly aromatic and delightful. The two most important versions are the noble, Muscat Blanc à Petits Grains, making wines of considerable quality and Muscat of Alexandria, thought to be a progeny of the former. Somm Secret—Pliny the Elder wrote in the 13th century of a sweet, perfumed grape variety so attractive to bees that he referred to it as uva apiana, or “grape of the bees.” Most likely, he was describing Muscat.
Occupying the North Island’s East Cape, Gisborne keeps The Bay of Plenty to its northwest and Hawkes Bay on its southwestern side. It is the country’s most distinctive producer of Chardonnay, with heavy investment here until Sauvignon blanc stole the country’s limelight. Gisborne produces soft and charming Chardonnay, boasting stone and tropical fruit flavors.
The region includes a good number of artisanal winemakers but many larger Auckland producers source from Gisborne for their own Chardonnay bottlings.