Latest Technical Specifications · NV
Alcohol 19.0%
pH 3.34
Total Acidity 6.5 g/L
Grape Varieties Tawny
Region Australia
Pressing Method Pressed After Crushing And Partial Fermentation
Oak Types Oak; species and origin not specified
Barrel Size Small- and large-format casks; capacities not specified
Production Details Fruit remains on the vine until very sweet and intensely concentrated; after crushing and partial fermentation to retain sweetness, the wine is pressed, fortified with neutral spirit, and matured in oak casks.
Tasting Notes Classic tawny with amber streaks; dark raisined fruit, mocha, vanillin oak and nutty aged-barrel aromas; luscious initially, with integrated mocha and coffee, harmonious barrel-aged flavours, and a smooth, lingering, drying finish.
Food Pairing After-dinner service with a cheese platter or rich fruit or chocolate dessert
Vintages
NV Technical Specifications
Alcohol 19.0%
pH 3.34
Total Acidity 6.5 g/L
Grape Varieties Tawny
Region Australia
Pressing Method Pressed After Crushing And Partial Fermentation
Oak Types Oak; species and origin not specified
Barrel Size Small- and large-format casks; capacities not specified
Production Details Fruit remains on the vine until very sweet and intensely concentrated; after crushing and partial fermentation to retain sweetness, the wine is pressed, fortified with neutral spirit, and matured in oak casks.
Tasting Notes Classic tawny with amber streaks; dark raisined fruit, mocha, vanillin oak and nutty aged-barrel aromas; luscious initially, with integrated mocha and coffee, harmonious barrel-aged flavours, and a smooth, lingering, drying finish.
Food Pairing After-dinner service with a cheese platter or rich fruit or chocolate dessert