Dessert

A delicate pale lemon in colour with tints of gold. On the nose bright notes of apricots and baked green apple mix with touches of lemon meringue. The palate displays tropical fruit notes and touches of white peach and fresh pear. Crisp acidity on the long finish perfectly balances the sweetness.

This wine has been made to be a perfect match for cheese and is naturally sweet as opposed to being late harvested or fortified. Very well balanced, this would also work supremely well with sweet desserts and not just cheeses.

Dark amber in colour, with aromas of dried figs, sultanas and caramel. This wine is round and soft on the palate with fresh notes of dried fruit, nuts and honeysuckle with a pleasant, sweet and clean finish.

The wine is made using grapes shrivelled by `noble rot` which are picked and sorted by hand. It has a golden yellow colour with aromas of ripe apricots and candied orange, and is smooth and rounded in the mouth with perfect balance. Serve as an aperitif with foie gras or Roquefort cheese, it goes well with white meats and rich creamy sauces.

The white grapes were pressed before the fermentation started at 18°C. The wine was fortified using natural grape spirit, which caused the fermentation to stop and left a sweet wine with 16% alcohol, relatively light in alcohol for a fortified wine. The wine was then aged for seven years in old, large oak barrels.

The passionate and innovative young winemaker Pascal Cuisset owns this beautiful Dordogne estate, south west of the town of Bergerac. His rich and concentrated dessert wine from the neighbouring village of Saussignac, is made from Semillon and Chenin grapes affected by noble rot and aged in barrel for 15 months.

This sweet Pinot Noir which is harvested late is intense deep red colour with violet hues. Complex aromas of plums and ripe cherries and violets. It is enhanced by the presence of dry fruits and mint hints. A wine of great concentration and complexity showing sweet and voluminous tannins. This wine is a brilliant match with cheese.

A rich and concentrated dessert wine from Semillon grapes affected by noble rot and matured in oak barrique. It has a concentrated, luscious character, intense flavours of caramelized fruits, pear melon and almond, rounded and balanced by good acidity on the finish.

Dark gold in colour, with an intensely perfumed nose with all the aromas associated with botrytised wines, including marmalade and dried apricots. On the palate, it is rich and sweet, with notes of apricots. The finish is very clean and refreshing.

This extraordinary wine is produced from grapes grown on the Tommasi ‘Fiorato’ plot. Very low yielding vines produce tiny volumes of grapes and following a rigorous drying process and ageing in barrels for 12 months it is released in half bottles. Retaining a high residual sugar and pleasant fruitiness it is a superb dessert wine.

Noted as one of the `greatest wines made in South Africa` by acclaimed wine writer John Platter and highly rated at Veritas, this intensely sweet port style wine is a tribute to the tradition of Robertson`s winemaking roots.

For over 155 years, the Morris family have earned their position as one of the most prominent winemaking families in Australia, with their name being synonymous with ‘Liqueur Muscat’ for many years. Today, David Morris, the fifth generation of the family to run the winery, ensures the Morris name remains one of Australia’s most respected.

Constructed by a production method invented by Willi Opitz called Schilfwein (reed wine). The grapes for this speciality are harvested by hand when ripe; only after being dried on reed mats for six to eight months are they pressed very gently. From a hundred kilograms of grapes you only get around eight to ten litres of Schilfwein.

After rigorous selection, the grapes were subjected to a natural drying process on mats, until early following year. They were then de-stemmed and pressed. The must was transferred to sealed, 100 litre oak casks containing the "mother", the gelatinous remnant of previous vintages.

A magnificent Barsac from Denis Dubourdieu, the Doisy Daene 2007 displays apple, mango, white flowers and wet stone. The palate has good acidity and rich botrytised character.

Crystal clear, straw yellow with golden hues. The nose is characterised by a fine and elegant aromatic concentration with notes of citrus and white melon, followed by orange blossom, white rose and sage. Surprisingly crisp and fresh, the palate has a delicate persistence with sweet citrus and melon flavours. Residual Sugar 100g/l

If visions of sugar-plums are dancing in your head, the Ben Ryé is for you! From the tiny Italian wind-swept island of Pantelleria, the Ben Ryé is a complex and ample sweet wine with an outstanding freshness.

Fresh aromatics of ripe tropical fruit dominate, while the effervescence in this unique style offers a dry sensation to the flavours of mango, peach and lemon.

South African legend & Icon wine. This 2007 vintage was recently awarded 97 points by Robert Parker, making it the best rated South African sweet wine in history. Golden hued, deep amber in appearance. First nose is of freshly dried pineapples with hints of vanilla and roasted almonds.

Fresh aromatics of ripe tropical fruit dominate, while the effervescence in this unique style offers a dry sensation to the flavours of mango, peach and lemon.

Deep yellow in colour, with flecks of gold. The nose is fragrant and open, with honey and dried fruits. Apricot, citrus peel and fig flavours mix on the palate with a mellow vanilla complexity. The long finish is sweet, with an unctous, rich feel, but is nicely balanced by refreshing acidity and 11% alcohol.