Spring Seed 'Sweet Pea' Moscato
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With its delicate pale pink colour and subtle spritz, the ‘Sweet Pea Moscato’ shows hints of pink grapefruit, mandarin, rosewater and blood orange on the nose, leading onto to a fresh, balanced palate.
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Tasting Notes
Tasting Notes
Sweet Pea is so pretty (floral) on the nose, and savoury on the finish, with that sweet bit in the middle. It is versatile, too; a wine to go with brunch (smoked salmon and scrambled eggs), a cocktail base (mix with gin, soda, lime, ice and mint) or good with a strawberry based dessert. You try!
Vintage
Vineyard Notes
Initially 2024 was a typical warm, dry season then became wet and windy as
sub-tropical weather systems pushed south in December and January before returning to a warm and dry season. It was colder than average from budburst to flowering, then windy and cold during flowering which extended this phase of grape development.
We had a wet and windy December. We then had a turnaround, with a dry end of season - a few hot days in early February and then March was terrific for ripening wine grapes; warm temperatures during the day and cooler temperatures at night.
Winemaking
Winemaker Notes
I believe that this wine is South Australia’s (if not Australia’s) only single vineyard, organically grown Moscato! It is made using ‘Red Fronti’, which is the McLaren Vale vernacular for Muscat à Petits Grains (red frontignac). This grape variety is common throughout central and eastern Europe, as well as here in Australia. Even though it is a red grape, it is used to make sweet or dry white wines. We use it to make our slightly sweet, gently ‘frizzante’ pink ‘Moscato’ wine. We pick the grapes and allow a couple of hours of skin contact before pressing off and fermenting, which lets us get the gentle pink colour. We stop fermentation when the wine is about 7% alcohol.
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