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In the warm fall climate the grapes ripen and shrivel on the vines producing natural sugar levels in the range of 16.7 - 20 degrees Baume. The raisined grapes are then picked, crushed and partially fermented before being fortified and then subjected to a wood aging program loosely resembling a solera system that lasts (in some cases) for over 100 years.
A blend of six to ten-year-old Muscadelle. This is a rich, viscous wine displaying characters of honeyed spice, marmalade and tealeaf. Although luscious, the palate is not cloying. It finishes with a tight acidity and lingering nuttiness. While these wines are seen as after dinner drinks, try serving them as an aperitif. And a bottle, once opened, will keep for some months without deteriorating, providing it is recorked after each serving.
"Amber-orange. Spicy aromas of singed orange, apricot pit and dried fig, with a touch of heat lending a volatile quality. Tangy on entry, giving way to sweet pit fruit and orange marmalade qualities in the middle. Very sweet wine, with strong notes of white pepper and backing spices on the sappy finish. Just as complex as the muscat, but this has more energy and spiciness."
92 Points
International Wine Cellar
"Bright amber. High-toned aromas of honey, apricot, orange pith, marzipan and spices. Very sweet and lively, with sweet apricot, marzipan and candied nut flavors brightened by lively acidity. Finishes with a refreshingly bitter edge and lingering sweetness. "
91 Points
Wine Spectator
"Thickly textured and potently sweet, this dark brass-colored wine presents hints of dried fig, and citrus, turning almost honey-like on the slightly warm finish. "
90 Points
Wine Enthusiast
