Fortified wine is a wine to which a distilled spirit, usually brandy, is added. Many different styles of fortified wine have been developed, including Port, Sherry, Madeira, Marsala, Commandaria wine and the aromatized wine Vermouth
This wine is very rich in apricot and citrus aromas. Sumptuous sweet fruit, with apricot and citrus peel flavours, and a honeyed texture. This wine will continue to develop rewarding flavour and bottle complexity with ageing, but is showing the most pronounced varietal characters in the first blush of youth!
Until 3-4 decades ago, many Australian wineries were better known for their fortified than dry table wines. For whatever reason, many of these fortifieds fell out of favor in Australia, and have never received the respect they deserve given how spectacular many can be. Rick Burge's ancestors always made fortified wines, and kept the soleras active during their lifetimes. No one will be disappointed in this spectacular non-vintage fortified. 18% alcohol. Drink now or cellar.
Until 3-4 decades ago, many Australian wineries were better known for their fortified than dry table wines. For whatever reason, many of these fortifieds fell out of favor in Australia, and have never received the respect they deserve given how spectacular many can be. Rick Burge’s ancestors always made fortified wines, and kept the soleras active during their lifetimes. No one will be disappointed in this spectacular non-vintage fortified. Drink now or cellar.
Semi-dried fruit, very much in the Amarone style. Sweet ripe berry fruit nose, with some raspberry and blackcurrant character. The palate shows lovely vivid, pure fruit with some sweetness. Really interesting stuff with lovely fruit quality. Fantastic with chocolate based desserts.
This Vintage continues Niepoort's tradition to create balanced Ports with great concentration but simultaneously fine and delicate. At Niepoort we predict that this vintage will be one of the finest in decades...
Vinification: In 2003, the harvest had very hot days and also very humid days. The production was high but with small grapes that produced concentrated tannins and colour. Overriped and dry grapes were taken out to reassure the finesse of the wine.
Vinha da Pisca, (very old vineyard), with notes of coffee and black berries gave the final blend the desired finesse. In September 2005, the cycle for Niepoort Vintage 2003 was completed and now the wine ages in the final bottle, (32.000 bottles of 750ml).
Tasting Notes: Fine, elegant, mineral but not balsamic. The taste continues fine, aggressive and with tannins, rich but not excessive and with a long final. Impressive finesse even though robust.
Soil Type: Schist
Vineyards: Vinha da Pisca, Vale do Pinhão and Ferrão
Average Vine Age: 60 and over 100 years
Harvest Method: Hand picked
Fermentation: Lagares (wine presses)/Foot treading
Bottled: September 2005
Ageing: 2 years in cask
Food Suggestions: Perfect with “Queijo da Serra”, a Stilton or other blue cheeses. Egg based desserts with “Pão de Ló” (Portuguese sponge based cake).
Equally as enjoyable as an aperitif as it is with dessert, the 2013 Bothie displays beautifully fragrant aromas of fresh pine/lime, melon and lychee accompanied by extraordinary floral notes. The subtle, clean flavours of lemon sorbet, lemon tart and orange rind balance perfectly with the residual sugar creating a full, lush, round palate.
On a highland trail the place to stop and rest when weary is known as a Bothie. This sweeter styled wine exhibits lifted fruit aromatics characteristic of its origin.
A sweet wine at Torbreck was always going to be something slightly different and we've been tinkering away at it since 2001. Muscat Blanc a petit grains is harvested in several stages to achieve different levels of ripeness, creating a myriad of potential flavours. A small amount of spirit is added to the fermenting wine to arrest the yeasts against further activity and raise the alcohol level to around 14 percent.
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