Yalumba Museum Reserve Muscat
- SP Wine Spectator
- WE Wine Enthusiast
- OT Other Review Service
- RP Robert Parker’s The Wine Advocate
- ST Stephen Tanzer’s International Wine Cellar
- Gold Premier Gold - Best Value*
- Plat Premier Platinum - Our Highest Recommendation
- * as rated by our staff
97 pts. Wine Enthusiast: November 15, 1997
Reddish amber color. Full-bodied. golden raisin, maple syrup, brown spice. Sweet nose has complex, spicy accents and a long finish.
96 pts. Robert Parker’s The Wine Advocate: October, 2004
Yalumba is a fabulous source of antique fortifieds that often sell for a song. Provocative and distinctive is the non-vintage Museum Muscat. A killer value, it offers aromas of melted toffee, brandy-macerated raisins, prunes, maple syrup, molasses, and ripe figs. It is a stunning offering to enjoy at the end of a meal, or as dessert. None of these Australian fortifieds improve in the bottle, but they rarely change and can be kept for a long time. Once opened, they should be consumed within 4–7 days.
96 pts. Robert Parker’s The Wine Advocate: October, 2006
The non-vintage Museum Reserve Muscat boasts a medium deep amber hue as well as stunning aromas and huge flavors oozing with glycerin, sweetness, honeyed figs, jammy berries, and notions of tea, molasses, and prunes. This wine does not improve in the bottle, but it will last for many years.
94 pts. Wine & Spirits: April 1, 1998
This Australian specialty is as enveloping as satin sheets: soft, warm, and shivering rich. It may be old and liquorish, but it is not tired. just try to pin down the complex flavors — fig, quince marmalade, nectarine. Any individual elements are smothered by the harmony of the wine. Curl up in bed with a glass and it take over with pure deliciousness.
94 pts. Wine Spectator: January 15, 1999
A unique Muscat-based dessert wine from Down Under and the best value among our Top 10 sweet wines. it also tops the ratings of the three Museum Release wines offered by Yalumba in 1998.
94 pts. Wine Spectator: February 28, 1998
This Australian “sticky” rivals the quality of many more-prestigious versions, at a fraction of the price. It’s a gorgeous mouthful of spice and walnut, sweet and opulent, and is deep with clove, coffee, dried litchi and berry flavors that linger with hints of tangerine peel on the finish. Yummy.
93 pts. Wine Spectator: May 15, 2002
Silky and seductive, sweet, rich and loaded with flavor, offering coffee, walnut, orange peel, cherry, cream and exotic spice flavors just don’t quit. Drink now through 2020.
93 pts. Robert Parker’s The Wine Advocate: August, 2003
The non-vintage Museum Release Muscat (about 8 years of age) exhibits a dark amber color in addition to a gorgeous perfume of caramel, toffee, raisins, prunes, and spice. Rich, long, and impressively endowed, it will offer enjoyment over the next 5–7 years, although I am sure it will last longer.
92 pts. Robert Parker’s The Wine Advocate: December, 2009
The Non-Vintage Museum Reserve Muscat is medium amber with a superb bouquet of honey, ginger, candied apricots, and peach. Ripe, sweet, and hedonistic, it has a very long finish.
92 pts. Wine Enthusiast: February, 2011
Yalumba’s Muscat includes some lots from outside Rutherglen, but it’s still an excellent example of fortified Muscat, featuring hints of caramelized cherries and a sweet, complex melange of caramel, toffee and chocolate balanced by citrusy freshness.
92 pts. Wine Enthusiast: November 1, 1995
Deep amber. Full body. Medium acid. Lots of fruit and oak. Nuts, molasses, nutmeg, raisins. Warm and sherry-like, with rich texture and syrupy fruit. A host of sweet, oak-related flavors dominate throughout. Fine length.
91 pts. Wine & Spirits: October 31, 2009
If you like old tawnies from the Douro, here’s an impressive alternative at a remarkable price. The flavors don’t stop, from apricot to lemon, roasted hazelnut, caramel, orange marmalade, honey and honeydew rind — something tangy and slightly rancio, along with something refreshing to hold the wine’s sweetness in check. It’s delicate, in fact, harmonious, with a slow fade that encourages another sip.
91 pts. Wine Spectator: April 30, 2012
Sweet, bordering on syrupy, but nicely held in check by sufficient acidity, allowing the coffee, sassafras, vanilla and clotted cream flavors to glide effortlessly through the expressive finish. Drink now.
87 pts. Wine & Spirits: January 31, 2004
Flavors of caramel and roasted orange melt into a treacly sweetness. This is a gentle dessert wine to assuage a sweet tooth.
Mostly sourced from the Rutherglen, the heartland of Australia’s great “stickies,” this has a red-tawny color and a really luscious expression of rich, raisiny black Muscat fruit with a hint of orange rind. It’s a wonderfully exuberant wine that is really terrific value for money.