Pink Moscato

Yellow Tail, launched by the Casella family in 2001 from their Yenda base in the Riverina, built its global reach on approachable varietal expression at volume — and the Pink Moscato sits squarely in that philosophy: fermentation is deliberately arrested before full dryness to lock in natural grape sugar and keep alcohol low. The Riverina is a flat, irrigated inland plain fed by the Murrumbidgee River, with sandy loam and alluvial soils that produce high-yielding, fruit-forward Moscato with soft natural acidity. The warm continental climate accelerates sugar accumulation while irrigation management controls concentration. Winemaking centres on cold fermentation at low temperature to preserve aromatic volatiles, with fermentation halted early to retain residual sweetness; the wine is bottled with a light carbon dioxide charge to deliver a gentle spritz on the palate. What separates this expression from the standard Yellow Tail Moscato is the rosé colour, achieved through brief skin or blending contact to add a pink hue and a layer of red-berry character over the classic floral Moscato profile. Drink young and well-chilled; this is not a wine built for cellaring.