Dessert wines are more commonly consumed with a dessert; they can also be drunk in place of a dessert or enjoyed as a drink in their own right. Dessert wines are sweet wines; their intensity and richness make them a very specific wine drinking experience.
Unlike traditional wines, Dessert wines require additional patience and interference on the winemaker’s behalf with the goal to create a wine that has both high sugar and alcohol levels while influencing the resulting favour of the wine.
Fortified wines like Port, Sherry, Marsala and Madeira become fortified with the additional alcohol that is added to the base wine during fermentation, taking the average alcohol content up around 16-20%. Fortified wines can be made in either dry or sweet styles (with the middle-ground of medium-sweet or medium-dry covered in virtually all types of fortified wine categories).
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Chocolate, spice and plum characters on the nose combine with sweet berry fruit, chocolate and marshmallow flavours supported by a grainy, spicy array of plum and raspberry on the palate. Delicious on its own or match with a decadent, dark chocolate based dessert or strong cheeses.
This addition to the Holly reserve range is a luscious wine in a botrytised late harvest style. A first at Matahiwi for winemaker Jane Cooper, using a blend of 69% Sauvignon Blanc and 31% Riesling grapes
Awarded Gold at the 2014 China Wine & Spirits Awards
Awarded Silver at the Easter Show Wine Awards 2014
Awarded 5 stars by Raymond Chan
Awarded 4.5 stars by Wine Orbit
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