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The mystery of Mistelle revealed

Bass & Flinders Distillery releases from the cellar in time for Christmas, a very limited quantity of their exceptional Mistelle. A fresh and delicious yet complex aperitif with subtle flavours of honey nectar and ripe Summer stone fruits.

Holly & Wayne have made their Mistelle with a specially selected parcel of Mornington Peninsula Chardonnay that was chosen to be fortified with their hand-crafted brandy and then matured for 5 years in French oak barrels. The result is a deliciously light style aperitif with freshness and flavour that lingers as a result of combining grape juice, fortified with brandy.

A clean, crisp finish balances this fortified which will flourish in a sparkling white sangria or simply with soda or tonic water over ice!

It’s finishing notes of white peach, orange blossom & subtle hints of vanilla, will bring festive cheer to any Summer celebration!
With only 250 bottles to be released, this is one truly special product and extremely limited in quantity with the first 150 bottles to be bestowed with a jolly green and red cap for some extra festive cheer.

Mistelle is a type of fortified aperitif originating in France, whereby grape juice is mixed with the spirit local to each region. This style of drink has a long history in some of France’s grape- growing regions.

And just because it’s Christmas, the first 150 bottles will be bestowed with a jolly green and red cap for some extra festive cheer.

 

Tasting notes:

Colour: Light amber

Nose: White peach and orange blossom with subtle hints of vanilla

Palate: A fresh and delicious yet complex fortified wine. Subtle flavours of honey nectar, pink lady apple and ripe summer stone fruits such as peach and nectarine. Rounded by beautiful notes of marmalade, a clean, crisp finish balances this fortified, making it the perfect thirst quencher served neat over ice or in a summer cocktail. Freshness and flavour linger, the result of unique methods in combining Mornington Peninsula grape juice, fortified with brandy then aged in French oak for 5 years.

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