Verdelho grapes are sourced from both the Hunter Valley and Yenda regions in NSW for this blend.

The grapes are left on the vine to achieve as high a sugar level as possible prior to picking and processing.

The Fortified Verdelho is made using a Solera method. This involves making fresh wine each year adding it to the wine ageing in the Solera, whilst at the same time taking some out to bottle. Thus the base blend becomes a blend of each and every year which slowly increases its average age with each successive vintage. The Verdelho juice is fortified after pressing with neutral spirit and then after some clarification it is transferred to the Solera for ageing. The Solera is located in an un-insulated tin shed in which the diurnal fluctuations in temperature result in evaporation and modification of the primary fruit flavours of the wine. The prolonged storage in warm conditions brings about oxidative conditions that cause the wine to become maderised taking on the colour and flavour of the wine styles that originated from the island of Madeira off the coast of Portugal.

As a non vintage blend, it is bottled at various times each calendar year.

Alcohol: 18% T/A: 4.9 pH: 3.61 R/S: 108g/L.

Amber/tawny with olive green hues.

Slightly baked caramel, butterscotch and toasty rancio characters.

Honey, tofee, butterscotch flavours. Some fruit sweetness is well balanced by the rancio characters and has a clean fresh spirit finish. Serve chilled.

Drink now to 4 years.

BRONZE - 2011 New Zealand International Wine Show BRONZE - 2012 New Zealand International Wine Show BRONZE - 2012 Hunter Valley Wine Show