Morris Old Premium Rare Liqueur Muscat NV - 500ml
- Rich, sweet
You think you’ve tasted one muscat, you’ve tasted them all. You haven’t. This old, premium and rare muscat comes from a solera system so venerable that there’s even some 100-year old muscat in the mix. And the intensity of the finished product doesn’t lie. It’s so lifted, vibrant and fresh, with dense flavours of coffee, dutch licorice and toffee apple leading the show. The palate is viscous, without being cloying thanks to equally concentrated acidity and heady spice. Super chocolatey, too. “Reminds me of the chocolate river in Willy Wonka,” was one of the comments around the Tasting Bench.
James Suckling described this as ‘Like 100 Christmasses in the one glass.’ James Halliday recently took that ‘one hundred’ theme and ran with it...
He’s just awarded this incredible muscat a 100 point score. This wine is literally perfect.
“Like 100 Christmases in the one glass. Ancient material blended across decades and decades, delivering immense depth, layering and complexity. Smells of dark toasted wood, dark chocolate, currants, raisins, plum paste and alluring, fragrant spices. The palate has a smooth, pillowy texture, rich and spicy raisins and ebb and flow of dried-plum flavors, emanating warmth in treasured layers. Drink now.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Established in the 1850s, Rutherglen is celebrated as one of Australia's oldest wine regions. Originally 'founded' by Lindsay Brown, who planted his four acre vineyard in the west of Rutherglen, today the region is home to over 20 wineries - from the legendary, to the family owned-and-operated to young boutiques. Sitting neatly in the North East of Victoria, this iconic region is bordered by the Victorian Alps and the Murray river to the north. Famously known for its warm wine-growing conditions - its terroir makes it ideal for growing Mediterranean varietals such as Viognier, Marsanne, Roussanne, Grenache, Mourvedre, to Sangiovese and Fiano, to local favourites Durif and Muscat.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.