We have added the following products to your shopping cart from a previous visit:
Professional Ratings: 100 The Wine Advocate, 100 Australian Wine Companion
Region: Barossa Valley, Australia
Varietal: Other Dessert
Other Info: Collectible Wines
Item no. 125286
Seppeltsfield's extraordinary vintage Para Port is released annually when it is 100 years old. Three 500-liter casks are produced (from a blend of Mataro, Shiraz, Grenache, and Cabernet Sauvignon), with two used for topping over the 100 year aging process, before the one remaining cask is bottled at age 100. According to the winery, over the course of 100 years, the Beaume peaks and then stabilizes when the wine reaches 50 to 70 years of age. The acidity also peaks and stabilizes at around age 50. At age 100, the balance between sugar, acid, and alcohol is considered ideal and the wine is ready to be bottled and sold. As best I can tell, the wine is timeless; the 1877 was incredibly intense and concentrated with no end in sight.
The 1908 Para Port Vintage Tawny is an opaque brown/black color with aromas of fruit cake, dark chocolate, and burnt toffee that are still remarkably vibrant and room –filling. On the palate, it is viscous and weighty with a splendid balance of sweetness, acid, and alcohol. The rich flavors are complex as well as enhanced by a sense of elegance. The finish goes on and on and on. After doing the vertical tasting, any improvement with further cellaring (while possible) is not worth the wait. It is expensive but unique; how often do you get to drink history (the last year the Chicago Cubs won the World Series).
The colour is slightly less dense than that of the 1918, yet paints the glass so thoroughly it resists attempts to rinse it. It combines all the expected intensity with an unexpected degree of elegance. (Tasted on its own, elegance would likely be the last thing in your mind, but such is the comparative element of all mega-tastings of great wines.) An extra element of spice and cedar appears moments before the flavours surge across the palate, then emphatic rancio on a finish which knows no end.