The Auswine Forum

I purchased a barrel this week from Stanton & Killean. A 14l from AP Johns.
I'm filling it with 9l of their 4yo muscat and 5l of their 2008 vintage muscat.

Stanton & Killean are currently seasoning it for me and it will be delivered in a few months. I can't wait - looking forward to aging my own muscat.
I've seen a few threads about port barrels but does anyone have a barrel with muscat in it?

I was in Rutherglen and the service at S&K was outstanding. I was given a tour out the back, tasted all their fortifieds and even allowed to take a few photos of old barrels.
Campbells and Morris were also excellent, All Saints very disappointing.

I have heard of people keeping home muscat barrels but haven't done so myself.

I've always enjoyed visiting Stanton & Killeen. It has always been a very welcoming cellar door to visit. I haven't always had the same experience at Campbells so it is good to know that you had a good visit there.

I've got a 5L Tokay one from Seppeltsfield. Have it filled with 10-15Yo Tokay.

In hindsight probably should have got a bigger one as it can impart a fair bit of oak into it, but as it gets older I hope that will quieten down.

CK

Have a 23 ltr muscat barrel in my cellared and also use S & K. Commenced back in 2005 with a 7 ltr seppeltsfield barrel, but decided it was to small (now have it in my bar and top it up from the main barrel under the house). I have mainly used S & K fruit over the years with occasional top ups from older material purchased at auction (but always try before I add it !). Average age of the barrel is approx 12-15 years and, I must say is very good. Also I take a small amount down to Rutherglen each year for S & K to test. Then get some new material (just remember over time you need to add fresher material as the wine can get a bit sweet and flabby), and sulphur tablets !
Enjoy the ride as it's great fun and can be very rewarding.

Cheers ......The Hunter

I have a 20 litre barrel from the Keg Factory which has been going for around 3 years. Apparently made from old seasoned material so it doesn’t impart too much oak. Filled it with Morris muscat when they used to do bulk muscat. Then changed over to Chambers muscat. And have just filled it with S&K.
Wondering if I should take the barrel out of the cool cellar so the angels can get a bigger share.

The Hunter wrote:Then get some new material (just remember over time you need to add fresher material as the wine can get a bit sweet and flabby), and sulphur tablets !

sulphur tablets

Burges,

Possibly wrong terminology, perhaps should have said "Potassium Metabisulphite, Sodium Metabisulphite" etc, which is to reduce bacterial spoilage etc, which can be a major issue when running a solera system !

The Hunter wrote:Burges,

Possibly wrong terminology, perhaps should have said "Potassium Metabisulphite, Sodium Metabisulphite" etc, which is to reduce bacterial spoilage etc, which can be a major issue when running a solera system !

was wondering if I should be aware of sulphur issues ... thanks for the clarifiction

Yes the person at S&K mentioned sulphur tablets to me but I guess she meant x Metabisulphite.

My plan is to bottle a third each year and top it up with fresh stock from S&K.
That gives me about 5l of muscat to drink each year - a challenge I'm up for.

Croquet King wrote:That gives me about 5l of muscat to drink each year - a challenge I'm up for.

Hope you like cheeses, too easy to drink fortified wines along with strong robust cheeses. I love the combination.