Monbazillac 2010, Domaine de Grange Neuve, Dordogne
This elegantly luscious, marmalade scented wine is produced close to the town of Pomport near Bergerac. On the slopes of the valley of the Dordogne you’ll find the vineyards that this wine originates from – specifically at altitudes between 50 and 180 metres. Lots of acidity ending up in a very fresh and clean style of dessert wine.
Château La Garenne 2010, Sauternes, Bordeaux Organic
Nicole Ferbos is in charge of this delightful 7 hectare organically farmed vineyard in the heart of France’s finest and best known ‘sticky’ wine producing region. Semillon, Sauvignon and Mascadelle grapes are selected and picked by hand then gently pressed and cold fermented. The wine spends 6 months in barrel sufficient to mature and soften it and preserving the natural tropical fruit flavours and orange blossom aroma.
Cypres de Climens 2011, Barsac
Cypres is the second wine of the famous Chateau Climens, which is owned by the famous Bordeaux Lurton wine family. Made from 100% Semillion, Very nice yellow amber luminous color. Aromatic nose, with vanilla hints, slight aromas of candied yellow fruits, apricot, honey. Mellow, very fleshy and fresh in the palate.
Château Yquem 1998/9, Sauternes, Bordeaux (13.5% abv)
Possibly the most famous dessert wine? The vineyard (of 80% Sémillon and 20% Sauvignon Blanc) is situated between the villages of Sauternes and Fargues, and is about 113 hectares in size, although only around 100 hectares are in production at any one time. The site is particularly susceptible to Botrytis, “Noble Rot”*, which makes Bordeaux’s famous sweet wines what they are. The 1998 vintage is described as ‘Pale yellow. Nose was very elegant with well-shaped noble rot, and had a lot of sweetness on the palate with mango, apricot and acacia honey. This was a wine with pure style, much finesse and long aftertaste, but at same time also “light-footed”’.
Moscatel Reserva 2004, Quinta do Portal, Douro (18.0% abv)
Quinta do Portal is a family owned winery that has been producing mainly Port for over a hundred years. The wine is made from 100% Moscatel Galego Branco grapes and these are hand-picked. The wine stays in oak barrels for 7 years. Winemaker Paulo Coutinho says: ”With a beautiful pale amber colour, aromas of pear and green apples in a perfect balance with some caramel and honey hints. Some almond notes enrich the aroma due to the ageing in wood. The balance between the sugar and the acidity is excellent, leading us to fresh and citric sensations on one side and the complexity of wines that have aged in barrel on the other. The final is persistent, fresh and complex”.
Elysium Black Muscat 2014, Quady Winery, California (15% abv)
One of California’s most colourful wine makers, Andy Quady made fireworks before turning his hand to wine and Elysium is a real cracker! With an aroma of roses and berry like taste, Elysium is rich and full flavoured. Excellent with many of our desserts or why not have with cheese?
Paritua Isabella Late Harvest Semillon 2011, Hawkes Bay (12.0% abv)
Paritua Isabella Late Harvest is produced only in outstanding vintages. Luscious and lingering sweet wine, with aromas of dried apricot, pawpaw and marmalade. The palate is soft with a gentle sweetness, encapsulating flavours of honeyed stone fruit and mandarin.
*Noble rot is the kinder form of the fungus, Botrytis cinerea, which affects wine grapes. It requires moist conditions and if the weather remains damp then the bad form, known as “grey rot,” can destroy whole crops of grapes. Infected when they are ripe, if drier conditions then prevail they become slightly raisined and if picked at the prime time can produce elegant wines such as Yquem.