Campbells Tokay Rutherglen (375ML half-bottle)
Other Dessert from Victoria, Australia
Deep brilliant, burnished gold with a nose displaying toffee, honey and cold tea characters. The toffee and tea leaf characters predominate in the front palate with a bracing hint of spirit and mellowed oak on the finish.
Australian Wine Companion - "Bright, light golden-brown; classic mix of tea-leaf and butterscotch aromas lead into an elegant wine which dances in the mouth; has balance and length."
Wine Spectator - "Sweet, syrupy and spicy, with a strong current of brown sugar, coffee, tobacco and nutmeg running through the raisin and earth flavors. Drink now. 2,500 cases made."
The Wine Advocate - "Campbells’ sweet fortified Muscats and Tokays are the product of a solera system and are essentially the same from year to year. Refer to Issue 173 for a more detailed description of these unique wines. They are all highly recommended."
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Campbells produces some of the world's finest dessert wines. This family-owned vineyard and winery uses the "solera" method of blending and maturing new and old wines over a period of years. (Some of the material used for blending is 70, 80, even 90 years old.) The solera, originally made famous by the Spanish and Portuguese, is a series of up to seven casks, each containing wine at successive stages of maturation. The result is a uniformity of quality, age and character that elevates the Campbells brand into a class of its own. Today, when you see the Rutherglen symbol on a bottle of wine, you have a virtual seal-of-authority that it will be very special.
With a 130-year history of winemaking, the fourth generation of Campbells own and manage the vineyards and winery at Rutherglen. The founder of the winery was a Scottish immigrant, John Campbell, who arrived in 1860. A decade later, he began making fortified wines that rivaled the best Europe had to offer. The family still uses the same winemaking methods handed down over successive generations, while incorporating modern viticultural technology. The vineyard now consists of 157 acres, and many of the vines are a century old. Malcolm Campbell is in charge of the family vineyards and farmlands, and his brother Colin is responsible for making the wines View all Campbells Wines
About VictoriaView a map of Victoria wineries
From stickies to Pinot Noir, Victoria is varied in its wines. The southernmost state of Australia, Victoria is third in wine production, after South Australia and New South Wales. The state is home to Yarra Valley as well as other cool climate growing regions, and yet, it also houses the regions of Rutherglen & Glenrowan. These two areas are hot and dusty and famous for their sweet, fortified stickies.
Notable FactsLots of coastline gives Victoria a cool climate, appropriate for growing grapes like Chardonnay and Pinot Noir. Many new regions are discovering their growing potential – especially with these grapes. Inland is a bit warmer, and some of the best fortified wines are made here,as well as some good shiraz. Victoria also makes the most Sparking Shiraz.
About AustraliaLike the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Customer ReviewsSign In to Add Your Review4 }div>4.1 out of 5 stars
- 5 Stars: 5
- 4 Stars: 5
- 3 Stars: 1
- 2 Stars: 0
- 1 Stars: 0
11 ratings, 9 with reviews53/6/2010Delicious! The rich warm smooth toffee flavour with a touch of mellow raisin and caramel gives plenty of flavour to go with the sweetness. A lovely rich amber coulour. Great with dessert coffee and dark chocolate, nuts, and rich hard creamy or smokey cheeses or tangy blue cheeses.512/29/2010Simply an excellent wine. This is my first experience with a tokay and it will definitely not be my last. Not only would I order this particular wine again, but I will definitely be looking to sample others of this type. This is a full bodied wine both in terms of texture and taste and is definitely worth savoring by the sip.winestopsmewhining - Brooklyn, NY47/16/2012I found this to be very sweet and buttery. Tastes like raisins and caramel. My daughter loved it. I Could only drink about 2 tablespoons and that was plenty for me. Takes getting used to, but I think the quality is very good.Charlotte Colmar - Berkeley, CA56/26/2012Carol Williams - Cloudcroft, NM45/19/2010Rachel Mercer - Prosser, WA34/9/2010really strong herbal aromas (celery root) with a richness in the taste (nutty, dried apricot). Great price point for a 'tokay'.41/4/2010has the confronting taste i enjoy in a desert wine.Sweet Wine Lover - Seattle, WA41/26/2008Took a chance and bought this and I was very happy with my choice. I have bought it again and will continue to buy it. My friends all loved it. It disappeared before I knew it.GalvezGuy - Galveston, TX512/4/2008Nose of molasses, spice, raisin, honey, butterscotch. On the palate, maple syrup, spice, figs, honey, raisin, almond. OutstandingLillehammer - Brattleboro, VT512/27/2009This tokay is the best I've ever tasted and it is the perfect dessert wine. It's rich, deep golden color is only surpassed by the rich depth of flavor. Deep notes of honey with a slight freshness rescuing it from any taint of the cloying. This wine is spectactular.48/7/2009Only complaint is the alcohol tinge on the finish. Great value though I would definitely recommend.Related Products
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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