![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3JhMC63v2oNBAOVs1iY45iYPflLAbrFgzniKp6RF1GDdnNJ5KZHrlzBK2IG_pT2C8gLcDSOx3QsdJMlVWD8oqPg7szfLDWtJ5u0HrFf3hfIzzyA8Jyp32ndVgTaqc74Qgz-4nRb9T9QMybO4_-4NrmPmpqxW6omHk6vMCCQyAzMOH90qW0wBqLg5J_k/s320/IMG_3937.jpg)
Given it is consistently the coolest wine growing region in Australia, Tasmania is not noted for its fortified wines. It is, in fact, surprising that a winter warmer like this exists at all. Winemakers Alain Rousseau and John Bown have crafted a drink that is ideal for enjoying in front of the fire on a cold Tasmanian winter evening. With 114 grams of residual sugar, this has Christmas cake and toffee notes. 100% pinot was fortified with premium brandy spirit and enjoyed extended barrel maturation using the Solera system over a 10-year period. $40 for 500ml.
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