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• Dessert Wine, Fortified, Port & Dessert Wine

  Pedro Ximénez San Emilio Solera Familiar, Bodegas Lustau, 375ml

  £1675

  The sherries of Lustau are iconic and represent the best of the best.   This Pedro Ximenez is one of our favourites.

  To make this wine Pedro Ximénez grapes are laid out in the sun after picking until they are practically raisins. After that the fermentation starts slowly and is halted to maintain all the natural sugars.  The resulting wine ages for 12 years in contact with the air in Jerez de la Frontera.

  In the glass it has a deep mahogany colour with iodine hues on the rim. The wine’s tears reflect its great density. Aromas of dried fruit (prunes, apricots, figs). The palate is very sweet, velvety and soft whistle being intense and flavoursome, An extremely long finish where sweet and roasted coffee flavours return.

  Serve at 10 – 12oC.  Serve with rich desserts, cakes and pastries, or pour over vanilla ice cream. Perfect companion to for strong blue cheeses. Ideal as a digestive.

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• White Wine

  2015 Llicorella Blanc, Cellers Unio

  £2100

  This wine is a ‘Vi de Vila’ – made from grapes harvested from a single village (in this case 40-year-old PX vines from the village of Poboleda). The wine is fermented in modern egg-shaped polypropylene tanks to enable controlled micro-oxygenation. It is then aged on the lees for 3 months before being bottled unoaked.

  One of only 2 Spanish regions awarded DOQ status (the other is Rioja), Priorat is known for the quality of its wines from rocky, silica slate (Llicorella) soils. The high diurnal range in Priorat contributes to producing fresh, aromatic wines.

  Bright golden in colour. Complex aromatics with hints of white fruits, blossom and peach. The palate is creamy and tropical, with a long finish. Serve chilled with smoked salmon, grilled seafood and creamy cheese.

   

   

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• 

  Great Wines

  Dessert Wine, Port & Dessert Wine

  Sotto di Ferro, Charles Melton

  £4900

  Charles Melton is the only Australian producer of a vin-santo styled dessert wine, he calls it, Sotto di Ferro.   Made from Pedro Ximenez and Muscadelle grapes that are hung and dried in bunches under the rafter of old iron sheds on the Melton property.   From the trickle of juice gathered from the shrivelled grapes comes this wine showing rich, luscious dried apricot and nut characters.  This is not a wine to rush.   Take your time and allow it to impress you with its sweet complexity that develops in the glass.

  For those interested in the winemaking process this from the winery:  Pedro Ximenez and Muscadelle bunches are carefully hand-picked and placed in small crates before being taken to our ‘hanging shed’. There, an experienced team tie six to eight bunches of grapes onto strings which are then suspended from the rafters for up to eight weeks.  The grapes dehydrate naturally as they are exposed to air, and when the team at Charles Melton Wines deems the grapes to be concentrated enough, the bunches will be pressed in a basket press. The juice is then yeasted and fermented in small 60-litre old oak casks known as ‘Caratelli’ for 18 months. After fermentation completes, the wine will remain in barrel for a further four years before it is bottled.

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