Mid-reddish brown to amber at the rim. Aromatic raisiny/floral scents/hint of spirit. Initial sweetness and raisiny flavours linger to reveal complex hints of honey and lemons. Some rancio character. Underlying structure of tannin and well-integrated spirit. Finish is long and the honeyed flavours return and linger.
97pts, Robert Parker, Jr., The Wine Advocate #143 (Oct 2002) Drink 2002-2012
This wine is nearly flawless. Fabulously perfumed as well as unctuously textured, it offers incredible notes of prunes, raisins, honey, molasses, roasted nuts, etc., etc. Australia continues to be a treasure trove for fortified, after-dinner wines. Once bottled, they do not change, and often age up to a decade where well stored. After opening, most will last for a week. This is one of the top wine discoveries of this year’s tastings. Many consumers are going to be overjoyed with this offering.
93 pts The International Wine Review June 2011
The Premium Fine Muscat is a spectacular wine and an outra_geous value. It is creamy, rich and viscous showing rose petal, toffee, and caramel with honey and a sweet black cherry note on the finish. Complex and highly aromatic with a lush palate, it’s difficult to find a much better after dinner wine than this. Keep a few bottles in the pantry or cellar to provide an easy and dramatic end to the meal. Made from dry-farmed vines and aged in oak, solera style.
92 James Suckling
This is a wine that makes me a little speechless with hard candy licorice and prune. Full body, very sweet and rich. Layered. A creme brulee finish. Intense. Drink now.
92 pts Wine Spectator
91 pts Wine Enthusiast
91 pts Stephen Tanzer’s International Wine Cellar Sept, 2011
Light, bright amber. Sexy aromas of red berry compote, gingerbread and spice cake, with a deeper note of cherry pit coming up with air. Tightly wound, powerful red fruit flavors are given spine by tangy minerality, a hint of orange zest and peppery spices. A deeper note of molasses comes up on the long, clinging finish.
These Muscat grapes are harvested between 16-18 Baumé when raisining has just started to occur. Once harvested, the grapes are crushed and destemmed to tank. The grapes are allowed to ferment on skins for 24 hours and are then fortified with a high quality grape brandy spirit. After being fortified on skins, the grapes are pressed, stabilized, racked then filtered. The wine then begins the maturation process. It is aged in oak vats and barrels which range in size from 25,000 liters to 125 liters. They use a modified solera system for their fortifieds that allows them to blend a complex of wines from bases of varying ages. The average age of this Muscat is 10-12 years. The younger material adds freshness and lightness whereas the older material provides weight and depth of flavor. During the maturation process, up to 8% of wine is lost per year through evaporation which concentrates the sugars and flavors. This evaporation contributes to the concentration and complexity of these amazing wines.