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In Australia we tend to end a meal with them. In other parts of the world they start with them! Think the delicious fortifieds of Banyul’s in Southern France, or, the Sauternes and Barsacs of Bordeaux.
You’ll find styles that made from grapes that are left to hang on the vines, concentrating their sugars, often under the influence of botrytis AKA ‘noble rot’, like Sauternes and Tokaji from hungary. Following fermentation they are left with considerable residual sugars.
You’ll often see the name ‘Late Picked’ or ‘Late harvest on the labels of these wines.
Then you’ll find fortified wines both dry and sweet like Port, Sherry, and Maderia where 75-98% ethanol spirit is added to increase the alcohol levels and in some cases stop the fermentation leaving the desired amount of sugar in the wine.
Fortifieds make some of the most unique Australian wines.
Rutherglen in Victoria is home to exceptional fortified wines that undergo long barrel ageing, including:
Topaque also known as Muscadelle after the grape variety they are made from (previously named Tokay with the name changed to meet EU naming laws).
Muscat named after the grape from which it is made also goes by the names: Moscato Bianco, Moscatel, Muscat Blanc à Petits Grains, Muscat of Alexandria and White Frontignac.
All of these are just the tip of the iceberg … which reminds me there’s Ice Wine too, made in very cool climates by letting grapes freeze on the vines pressing them to extract the concentrated juice leaving the frozen water behind! I feel for the pickers harvesting those grapes!
Showing of wines
Pedro Ximénez from Montilla-Moriles, Anadlucía
“My favorite of all the old sweet PXs I tasted this time was the perfumed and showy 1964 Don PX Convento Selección, which still has the wooden label, but it has also been modernized and made easier to read. It is denser than any of the other wines and has a brighter edge, amber, because the center is opaque and black. It has an incredible perfume; it's floral and spicy with fresher aromas than I remember in the other sweet PXs. It fills your mouth, goes down your throat like liquid gold and e
Pedro Ximénez from Montilla-Moriles, Anadlucía
“The 1977 Don PX Convento Selección has a high-pitched and acute note of caramelized orange peel that gives it a distinct and perhaps more forward profile. It matured in Amontillado casks for over 45 years without being blended, and it aged in different parts of their cellars throughout its life, which they say might add to its complexity. It has 16% alcohol and 395 grams of sugar, not as dense as the others and with a distinct note of cinnamon in the finish. This is gentler, showier, per
Muscat Petits Grains Rouge from Rutherglen, Victoria
1 of only 4 Aussie wineries to hit the Top 100 Wineries of the World & with good reason. Chamber's Muscat & Muscadelle fortified are truly unique and very special wines! This wine demonstrates exotic raisins, black cherry and dried fruit aromas and flavours. The solera for this wine is meticulously maintained and has been for over 60 years, and for a wine to be considered worthy to enter the Rare solera, the single vintage must be of exceptional quality. Serve after dinner with plum and rich c
Muscadelle from Rutherglen, Victoria
1 of only 4 Aussie wineries to hit the Top 100 Wineries of the World & with good reason. Chamber's Muscat & Muscadelle fortified are truly unique and very special wines! This wine demonstrates exotic coffee, malt, vanilla bean and mocha aromas and flavours which linger on the palate long after tasting. The base for the Rare wines is sourced only from exceptional material; the very best we can produce. The solera for this wine is meticulously maintained.Serve after dinner with a platter of
As always this 100% single-quinta wine is drawn from Noval’s own vines. There are three core parcels, all near the winery—the terraces directly surrounding the winery in Pinhão, the vines in the Roncão Valley and a parcel overlooking the Douro River. Each year, the blending proportions for the Vintage Port will vary depending on the vagaries of the vineyard."The Quinta do Noval Vintage 2003 has a gorgeous raisin, fig and clove-scented bouquet with more freshness than the whole of
As always this 100% single-quinta wine is drawn from Noval’s own vines. There are three core parcels, all near the winery—the terraces directly surrounding the winery in Pinhão, the vines in the Roncão Valley and a parcel overlooking the Douro River. Each year, the blending proportions for the Vintage Port will vary depending on the vagaries of the vineyard.“The 2000 Quinta Do Noval Vintage 96 is much stricter on the nose compared to the 1997 with very pure blackberry, boysenbe
Riesling from Mosel, Mosel-Saar-Ruwer
From a selection of fully botrytised grapes. A gorgeously ripe yet elegant nose of William’s pear, pineapple, honeyed peach, toffee, hay, mirabelle, tar and fruit paste. Coats the palate with honeyed candied fruits, apricot and mango, but also quite some zest and intensity. The finish is very intense, almost tight, and magnificently focused. Starts off on the opulent side but leaves an outstanding and vibrating feel of candied citrus and tangerine in the after-taste. This is a great fruit-driv
Pedro Ximénez from Montilla-Moriles, Anadlucía
“The 1977 Don PX Convento Selección has a high-pitched and acute note of caramelized orange peel that gives it a distinct and perhaps more forward profile. It matured in Amontillado casks for over 45 years without being blended, and it aged in different parts of their cellars throughout its life, which they say might add to its complexity. It has 16% alcohol and 395 grams of sugar, not as dense as the others and with a distinct note of cinnamon in the finish. This is gentler, showier, per
Pedro Ximénez from Montilla-Moriles, Anadlucía
“The oldest, most concentrated, nuanced and serious from the range of single-harvest sweet wines I tasted this time was the 1943 Don PX Ginés Liébana, which comes from six butts that had been aging in the cellars without being blended. It has 15% alcohol and a whopping 440 grams of sugar, but the truth is, it doesn't come through as that sweet. It's super concentrated, layered and complex, thick and dense, like honey. This is the more serious and canonical, dare I say it, closer to the Jerez
Pedro Ximénez from Montilla-Moriles, Anadlucía
“My favorite of all the old sweet PXs I tasted this time was the perfumed and showy 1964 Don PX Convento Selección, which still has the wooden label, but it has also been modernized and made easier to read. It is denser than any of the other wines and has a brighter edge, amber, because the center is opaque and black. It has an incredible perfume; it's floral and spicy with fresher aromas than I remember in the other sweet PXs. It fills your mouth, goes down your throat like liquid gold and e
Another beauty in this wonderful Noval lineup, this, like so many of them, opens so rich and viscous that it seems simply astonishing that it is really this mature. It seems burly and youthful, fresh and invigorating. True, given the 2012 bottling date, it has not done much settling in the bottle—and those first tastes are often amazing. However, it was retasted in the USA as well some months later and over several days to boot. That rich, decadent first attack was still stunning a couple of d
Pedro Ximénez from Montilla-Moriles, Anadlucía
“Sometimes prices seem disparate even if the wines are unique, and that seems to be the case for a one-off NV 100 Centenario Single Cask Pedro Ximénez, a sweet and dense wine with 17% alcohol and 490 grams of sugar. It's an extremely old wine from a single cask believed to be centenary, so it's to celebrate the first 100 years of the winery. It was bottled into 800 hand-numbered bottles. The wine has the characteristics of a very old Pedro Ximénez, very dark, opaque, dense and sweet but terr
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