Waterford Heatherleigh is a subtle, layered dessert wine experience. Made from a Muscat grape, “Hanepoot” as well as more common varietals such as Chenin blanc, Sauvignon blanc and Viognier – the grapes have turned into raison on the vine (this is done by pinching the stem of the grape bunches preventing sap flow to the bunches). There is therefore no influence on the wine from Botrytis, which would otherwise add an overt ripeness and sweetness Waterford choose to avoid for more subtle undertones of flavour.
Lovely perfumed apricots and muscat characteristics. Following a back blending of barrels (the Solera system) the wine has a wonderful infusion of depth, aged ripeness and vibrant youthfulness. The wine is an artful blend with a low alcohol, low sugar content and very specific characteristics.
Food pairing: Best served chilled. Pair with vanilla ice-cream or for something a bit different – rock salt and a drizzle of green olive oil.
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The Muscat family of grapes is sizeable and very well travelled; there are Muscat grapes of one kind or another in almost every winegrowing region on Earth. Muscat of Alexandria has the honour of being one of the earliest, primordial forms.
It originated (as its name suggests) around the great city of Alexandria, at the western edge of the Nile Delta in Egypt.
Despite the variety's "second best" reputation, a handful of the world's wine regions produce high-quality wines from Muscat of Alexandria. These include Rutherglen in Australia, Pantelleria (a volcanic island in the Mediterranean just south of Sicily), Setubal in Portugal and Malaga on Spain's south coast.
All of these produce their eponymous sweet wines from Muscat of Alexandria grapes. Just down the coast from Malaga, the variety is used in Jerez to produce Moscatel sherries.
In France, Muscat of Alexandria is used only in a tiny number of wines, most notably Muscat de Rivesaltes, in which it is blended with Muscat Blanc à Petits Grains. In Chile, where it is called Moscatel de Alejandria (as it is throughout South America), the variety is grown extensively and used to make Pisco brandy.
It is also grown further north in the Americas, notably in California, although it is most often used only as a blending variety there. In South Africa, the variety crops up in small quantities in various regions, and is used for anything from table grapes to dry wines, sweet wines and brandy.
Something of an exception to the rule is Tunisia, where Muscat of Alexandria is used in dry wines, both white and rosé.
The popularity of sweet and fortified wines around the world has significantly declined over the past century, as winemaking techniques and consumer preference have moved strongly towards dry table wines. This has led to the appearance of dry wines (both still and sparkling) made from Muscat of Alexandria, from regions traditionally associated with sweet and fortified styles.
Synonyms include: Moscatel de Alejandria, Moscatel Gordo, Muscat Romain, Moscatel Romano, Moscatel de Setubal, Zibibbo, Hanepoot, Lexia."
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