Maybe some reasons about why it's so incredible.
Seppeltsfield are one of Australia's oldest wineries having been established way back in 1851. Some time in the 70s (the 1870s that is), Benno Seppelt got the idea of putting a 500L barrel of one of his vintage tawnys away for a lazy 100 years. So, since 1978, Seppeltsfield having been putting out a vintage port that is 100 years old.
Not surprisingly, it's become one of the most unique and iconic fortified wines in the world.
As a fan of fortified wine, I've been aching after this for years. Finally, I got my hands on some.
A lot of wine reviews describe a wine as viscous or "clinging to the sides of the glass". You realise that's all bullshit when you see how this clings. Almost like syrup to a spoon.
Coming in at around 21% means there is quite a lot of heat on the nose. Like smelling dried fruits soaking in brandy. But the wonderfully complex aroma is there too, entering the nostrils and immediately swamping the brain.
It's thick and luscious but not stupidly so. You still know you're drinking wine.
But the flavours. The flavours. Staggering. Something between coconut sugar and a rich Christmas pudding. But with so many different spices and flavours thrown in there. And it's so generous: just think of a flavour and you'll probably find it in there, somewhere.
It goes without saying but the finish lasts forever, leaving you with a lot of time to reflect on an extraordinary wine that has changed everything you thought you knew about "good" fortified wine.
100% (obviously)
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