Medium plus nose shows caramel, toffee, candied nuts, pecan pie, baked apple. Palate adds unexpected spice, toffee theme continues, chestnuts, fun layers, finishes with spice. Fun wine.
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sticky, beautifully concentrated and not much acidity. But with enough complexity besides the raisiny character to keep from cloying. Did get this sherry like oxidative almond notes. 90-91
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100% Muscadelle done in a Solera system. Medium plus nose is very unique, dessicated flowers, honeysuckle, caramelized nuts. Palate is very sweet balanced with acidity, brown sugar, candied pecans and almonds.
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I drank this over a few days -- kept corked in fridge. Nice little bottle --definitely an Aussie "sticky". Quite sweet, but with enough acid to balance.
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Rutherglen - Chambers & Campbells: {375ml, screwcap, 17.5%, A$18} Clean honeyed, spirit nose. The lifted palate is quite light, honey-flavoured and luscious, not too sweet, with a clean but fairly simple finish, as befitting a blend with average five years age. OK wine, but the gap in quality to the Classic level is considerable.
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Held in the cellar too long. Acidity and fruit were not to be found. Only a glycerine foundation with some faint honey, maple syrup, and caramel notes. Overall impression: meh, whatever.
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Not nearly as impressive as the two bottles I had a few years ago. The acidity was not as pronounced, and the wine seemed a bit unbalanced -- very unlike a Sauternes to which I had compared a bottle before. Could be bottle variation -- they do vary, or it could be a change in my palate. Regardless, I found this bottle to be a bit uni-dimensional and consequently less interesting than the previous two.
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Grew up in Florida. When I was 16, it was the hottest and most moist summer I can remember. The air was thick with humidity from sun-up, waiting to crack open into an early afternoon thunderstorm. While this made the moisture visible, there was no relief. As soon as the storm passed, the quick cooling gave way to a steam bath that made your skin sweat as soon as you exited any air conditioned area.
The stickiness of this wine recalls those days. The sweetness of being 16. The stickiness of that summer. Orange blossoms, raisins, honey, jasmine, syrup. Misspent dollars on cheap flea market colognes radiating unctuous sweetness in an effort to cover up the smoke on your clothing. Like the taste in your mouth after your first french kiss, there is a long finish. The viscosity of this wine makes you think that you could pour it on your mate like honey then lick it off. Unfortunately, its not real syrup and it pours like wine and most of it came off her immediately except for the part in her belly button, which was real tasty, but the rest was on the floor and made the first of several sticky messes.
Wow, this was just gorgeous wine. Sticky and sweet, but not cloyingly so. Enough acidity to hold up to the sugar and keep your mouth refreshed. Coffee, butterscotch and honey in spades. A finish that lasts for days. Highly recommended.
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SWEET, of course, but I really enjoyed this on the first Fall evening out on the deck with crispy cool air and a beautiful sunset. Lots of raisin on the nose and in the mouth.
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The color and viscosity is not unlike that of a dark, high end rum. Thick, beautiful legs give the appearance of warped glass. The nose is somewhat green and astringent, like a strong green tea sweetened with a touch of honey, with buttered, candied pecans and almonds.
Creamy and full-bodied, with good acidity. Very sweet green tea leading into a warming, satisfying finish. Not overly complex, but very well drinking and well-balanced.
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Sweet clover honey nose also moves into palate. Unctuous and mouth coating. Sexy velvety mouth-feel. Slight orange rind, more honey, and a hint of a botritis quality. Finish lingers due to coating. decent stuff. Share with one who likes a sweet nightcap and be rewarded. ;)
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A go to, solid QPR dessert wine. Viscous/unctuous texture, pours heavy and that's right on. Deep raisiny flavors, reliable and appreciated as special whenever I pull one by dinner guests. Get better response to these than to port from non wine geeks.
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Beautiful chestnut/carmel color. Nose of burnt sugar and raisin. This was raisiny and über sweet. Could have served it over vanilla ice cream. Not a problem for me, as I like sweet.
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I could never describe this wine any better than Robert Parker did in his review... "The non-vintage Tokay reveals hints of Chinese black tea interwoven with caramel, buttered nuts, prunes, and toffee." that's what we tasted... Not as "raisiny" or rich as a Tawny Port, but just as delicious. Very, very enjoyable. This is our second foray into Tokay, and there will be more.
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Take note CellarTrackers outside Australia: Rutherglen Tokay is one of Australia's gifts to the world of wine. Typically toffee, caramel and candied fruits. Wonderful with dark chocolate or creme caramel/brulee. Strongly recommended that you try any example of this variety and source. Even entry levels of this wine variety from Rutherglen are terrific.
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Orange with medicinal bitterness on the palette. Reminded me of sweet cough syrup. A bit hot on the finish. Others seem to like this a lot so I'm just going to conclude that its not my style.
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Popped and poured. Nose of molasses, allspice, raisin, honey, butterscotch. On the palate, maple syrup, spice, dried figs, honey, raisin, almond. Excelent to oustanding. Good value. Nice everyday stickie.
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A perfect "stickie". Rich without being unctuous. Enough acid to keep it interesting and lively. I drank this one sort of warm (64 F). I will be certain the next ones are a little cooler. Delicious.
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Popped and poured. Nose of molasses, spice, raisin, honey, butterscotch. On the palate, maple syrup, spice, figs, honey, raisin, almond. Outstanding. OK on value.
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Complex nose- maple syrup, smoke, baking spices. Nice level of sweetness, enough acidity to remain fresh on palate. Was a good pairing with chocolate desert.
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Light brown, lots of honey, caramel, and butterscotch, with a little something extra (green tea?) on the nose. Thick in the mouth, but very smooth with a little bit of acid for balance. Good, long finish. Very good, but not complex enough to be outstanding.
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On the nose, figs, smoke, petrol, peat, and a low, visceral, unindentifiable smell - maybe with some old nail polish remover blended in (acetone). Not as unpleasant as maybe that sounds... just a bit less inviting than most stickies I've smelled. Thick, oily and viscous mouthfeel. Tastes of figs, caramel, honey, lemon zest, raisin, apricot and spice. It has enough complexity to be interesting, but not totally delight. I will finish this bottle and I will enjoy myself, but this won't burn in my memory. UPDATE: smoother on night two. The nose calmed down, and on the palate, the edges softened. This was a delicious way to wash down spoonfuls of vanilla ice cream.
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Golden brown color. Taste has improved significantly from last bottle. Deep butterscotch, honey, nutty flavor. Mixed with orange, honeydew, and lime. A little smoke and peat. Very wonderful dessert drink.
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Tasted at the cellar door. Golden, light brown. Fruity, honey nose. Clean fresh flavors, still a hint of acid. Lingering finish moves towards nutty. On a 1-10 scale, nose: 6, initial taste: 6, finish: 6.
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A very potent, rich, and relatively complex wine. My first experience with a Tokay. Not exactly my style, but an interesting experience that's hard to forget.
Per www.campbellswines.com.au: Alcohol 17.5% by volume. 100% Rutherglen Tokay (Muscadelle) from Campbells' Rutherglen vineyards. Each vintage the tokay grapes are left on the vine to fully ripen until raisined and laden with natural sugar. The resulting wine is then blended with wines from previous vintages to produce a consistent house style. Contains portions from a number of vintages over several years.
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antique pine nose. orange marmalade, pecans, candied apple, tea, figs. sweet, but not cloying. almost enough acidity. not a blockbuster but quite delicious.
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Color is dark amber. Nose is all toffee and orange rind. On the palate, an almost oily emulsion of caramel, bitter orange, and spice blends very nicely. Finish is a touch hot, but overall, this is a nice sticky.
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What a pleasure, with burrito's fresh berries and lemon custard ice cream it was sublime. The caramel spice notes are full in the mouth and the finish is drawn out from the alcohol but it is just a joy to drink.
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Light tawny in color, beguiling for its sweet, spicy, generous range of flavors, offering dried apricot, pear and vanilla notes with touches of exotic spice as they echo effortlessly.
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Beautiful crystal clear color of earl grey tea with hints of copper. Viscous in nature with thick legs. Aroma of black tea leaves, acetone, grapes, baked crème brule and dried fruits. Heavy mouth feel, almost of syrup with a lingering mouth coating finish. Raisin, caramel, tea leaves, toffee, and burnt raisin all show up on the palate, while the alcohol shows itself in a warming finish. Rich unctuous texture with a bit of a cloying nature that is not entirely unpleasant while the acid tries to cleanse the finish. A bit of Cabreles cheese from Spain helps to lend a touch of acidity that is missing in the wine by itself. The saltiness of the cheese also brings out fruitiness in the wine that’s not there by itself. Not bad but a bit too cloying for me without the acidity to balance it.
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10/16/2021 - GAT wrote: 85 Points
Bottle label says Topaque, not Tokay.
Reasonably good fortified style.
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2/12/2020 - GTFreek wrote:
Medium plus nose shows caramel, toffee, candied nuts, pecan pie, baked apple. Palate adds unexpected spice, toffee theme continues, chestnuts, fun layers, finishes with spice. Fun wine.
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3/2/2019 - zhearr wrote:
sticky, beautifully concentrated and not much acidity. But with enough complexity besides the raisiny character to keep from cloying. Did get this sherry like oxidative almond notes. 90-91
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7/20/2016 - GTFreek wrote:
100% Muscadelle done in a Solera system. Medium plus nose is very unique, dessicated flowers, honeysuckle, caramelized nuts. Palate is very sweet balanced with acidity, brown sugar, candied pecans and almonds.
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8/15/2015 - dneville Likes this wine: 87 Points
Pleasant but not much complexity.
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11/23/2014 - John Nezlek wrote: 90 Points
I drank this over a few days -- kept corked in fridge. Nice little bottle --definitely an Aussie "sticky". Quite sweet, but with enough acid to balance.
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9/17/2014 - John Nezlek wrote: 89 Points
Nice Aussie sticky. Although it no longer resembles a Sauternes, but that is okay. Good balance. Sweet, but not cloying.
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1/20/2014 - graemeg wrote:
Rutherglen - Chambers & Campbells: {375ml, screwcap, 17.5%, A$18} Clean honeyed, spirit nose. The lifted palate is quite light, honey-flavoured and luscious, not too sweet, with a clean but fairly simple finish, as befitting a blend with average five years age. OK wine, but the gap in quality to the Classic level is considerable.
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4/17/2013 - jazzop wrote: 86 Points
Held in the cellar too long. Acidity and fruit were not to be found. Only a glycerine foundation with some faint honey, maple syrup, and caramel notes. Overall impression: meh, whatever.
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2/13/2013 - John Nezlek wrote: 88 Points
Not nearly as impressive as the two bottles I had a few years ago. The acidity was not as pronounced, and the wine seemed a bit unbalanced -- very unlike a Sauternes to which I had compared a bottle before. Could be bottle variation -- they do vary, or it could be a change in my palate. Regardless, I found this bottle to be a bit uni-dimensional and consequently less interesting than the previous two.
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2/4/2013 - doubledoc Likes this wine: 91 Points
Grew up in Florida. When I was 16, it was the hottest and most moist summer I can remember. The air was thick with humidity from sun-up, waiting to crack open into an early afternoon thunderstorm. While this made the moisture visible, there was no relief. As soon as the storm passed, the quick cooling gave way to a steam bath that made your skin sweat as soon as you exited any air conditioned area.
The stickiness of this wine recalls those days. The sweetness of being 16. The stickiness of that summer. Orange blossoms, raisins, honey, jasmine, syrup. Misspent dollars on cheap flea market colognes radiating unctuous sweetness in an effort to cover up the smoke on your clothing. Like the taste in your mouth after your first french kiss, there is a long finish. The viscosity of this wine makes you think that you could pour it on your mate like honey then lick it off. Unfortunately, its not real syrup and it pours like wine and most of it came off her immediately except for the part in her belly button, which was real tasty, but the rest was on the floor and made the first of several sticky messes.
Music: Breeders Last Splash-SOS. Sticky bass bombs, distortion, teenagerdom, sweetness, heroin
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1/21/2013 - tastark Likes this wine: 89 Points
Wow, this was just gorgeous wine. Sticky and sweet, but not cloyingly so. Enough acidity to hold up to the sugar and keep your mouth refreshed. Coffee, butterscotch and honey in spades. A finish that lasts for days. Highly recommended.
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9/23/2012 - geppetto wrote: 90 Points
SWEET, of course, but I really enjoyed this on the first Fall evening out on the deck with crispy cool air and a beautiful sunset. Lots of raisin on the nose and in the mouth.
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4/29/2012 - Weston3220 wrote:
Sunday Dinner (My House): Butterscotch pure n simple with all the thickness too
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2/16/2012 - la dut wrote: 90 Points
The color and viscosity is not unlike that of a dark, high end rum. Thick, beautiful legs give the appearance of warped glass. The nose is somewhat green and astringent, like a strong green tea sweetened with a touch of honey, with buttered, candied pecans and almonds.
Creamy and full-bodied, with good acidity. Very sweet green tea leading into a warming, satisfying finish. Not overly complex, but very well drinking and well-balanced.
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12/30/2011 - Primordialsoup wrote: 91 Points
Sweet clover honey nose also moves into palate. Unctuous and mouth coating. Sexy velvety mouth-feel. Slight orange rind, more honey, and a hint of a botritis quality. Finish lingers due to coating. decent stuff. Share with one who likes a sweet nightcap and be rewarded. ;)
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12/23/2011 - btock wrote: 90 Points
A go to, solid QPR dessert wine. Viscous/unctuous texture, pours heavy and that's right on. Deep raisiny flavors, reliable and appreciated as special whenever I pull one by dinner guests. Get better response to these than to port from non wine geeks.
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11/8/2011 - geppetto wrote: 88 Points
Beautiful chestnut/carmel color. Nose of burnt sugar and raisin. This was raisiny and über sweet. Could have served it over vanilla ice cream. Not a problem for me, as I like sweet.
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5/23/2011 - LelouchViBritannia wrote: 87 Points
A copper bronze color, sugarcane taste is similar to smell. overall a little syrupy and clogging, low acidity, cane sugar, short finish, a fair drink.
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5/12/2011 - The13thGryphon wrote: 90 Points
I could never describe this wine any better than Robert Parker did in his review... "The non-vintage Tokay reveals hints of Chinese black tea interwoven with caramel, buttered nuts, prunes, and toffee." that's what we tasted... Not as "raisiny" or rich as a Tawny Port, but just as delicious. Very, very enjoyable. This is our second foray into Tokay, and there will be more.
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2/20/2011 - brigcampbell wrote: 88 Points
Big raisin but in a good way. super dark and a great finish to a terrfic dinner.
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1/28/2011 - JoshA wrote: 91 Points
Molasses, honey, maple syrup and prunes. Sherry-like in smell. Syrupy and smooth. Wish I had some ice cream to go with it.
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10/6/2010 - brigcampbell wrote: 89 Points
Looks like maple syrup. Tastes of raisins, apricot, and honey. Syrupy mouth feel. Very nice qpr.
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9/3/2010 - Sennma wrote: 91 Points
An excellent value - sweetness and acidity are balanced.
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7/2/2010 - Softie wrote: 92 Points
Take note CellarTrackers outside Australia: Rutherglen Tokay is one of Australia's gifts to the world of wine. Typically toffee, caramel and candied fruits. Wonderful with dark chocolate or creme caramel/brulee. Strongly recommended that you try any example of this variety and source. Even entry levels of this wine variety from Rutherglen are terrific.
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4/14/2010 - John Nezlek wrote: 93 Points
Simply sublime. Despite the differences in grapes and regions, reminded me of a decent Sauternes.
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7/28/2009 - Hazeo wrote:
Orange with medicinal bitterness on the palette. Reminded me of sweet cough syrup. A bit hot on the finish. Others seem to like this a lot so I'm just going to conclude that its not my style.
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5/30/2009 - GalvezGuy wrote: 90 Points
Popped and poured. Nose of molasses, allspice, raisin, honey, butterscotch. On the palate, maple syrup, spice, dried figs, honey, raisin, almond. Excelent to oustanding. Good value. Nice everyday stickie.
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5/16/2009 - Pool Boy wrote: 90 Points
Nice. Honey, oranges, a little toffess, some vanilla and even bare hints of 5-spice. Pretty wild. 90pts.
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3/14/2009 - John Nezlek wrote: 92 Points
A perfect "stickie". Rich without being unctuous. Enough acid to keep it interesting and lively. I drank this one sort of warm (64 F). I will be certain the next ones are a little cooler. Delicious.
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12/14/2008 - Dinovino wrote: 88 Points
Honey,cold tea,smoke on the nose.Rich,oily,viscous,well balanced
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12/3/2008 - GalvezGuy wrote: 90 Points
Popped and poured. Nose of molasses, spice, raisin, honey, butterscotch. On the palate, maple syrup, spice, figs, honey, raisin, almond. Outstanding. OK on value.
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11/2/2008 - mjf@ulkner wrote: 90 Points
Complex nose- maple syrup, smoke, baking spices. Nice level of sweetness, enough acidity to remain fresh on palate. Was a good pairing with chocolate desert.
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10/24/2008 - DavidKehler wrote:
One could pour this on ice cream.
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7/12/2008 - Cahill wrote: 88 Points
Light brown, lots of honey, caramel, and butterscotch, with a little something extra (green tea?) on the nose. Thick in the mouth, but very smooth with a little bit of acid for balance. Good, long finish. Very good, but not complex enough to be outstanding.
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6/7/2008 - Brian1970 wrote: 90 Points
On the nose, figs, smoke, petrol, peat, and a low, visceral, unindentifiable smell - maybe with some old nail polish remover blended in (acetone). Not as unpleasant as maybe that sounds... just a bit less inviting than most stickies I've smelled. Thick, oily and viscous mouthfeel. Tastes of figs, caramel, honey, lemon zest, raisin, apricot and spice. It has enough complexity to be interesting, but not totally delight. I will finish this bottle and I will enjoy myself, but this won't burn in my memory. UPDATE: smoother on night two. The nose calmed down, and on the palate, the edges softened. This was a delicious way to wash down spoonfuls of vanilla ice cream.
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5/3/2008 - ljl203 wrote: 92 Points
Golden brown color. Taste has improved significantly from last bottle. Deep butterscotch, honey, nutty flavor. Mixed with orange, honeydew, and lime. A little smoke and peat. Very wonderful dessert drink.
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6/15/2007 - gbauer wrote:
Caramel, toffee and a nice thick texture -- but a little one dimensional. Nothing (acidity) to balance the sweetness.
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6/10/2007 - brucejones wrote: 85 Points
Tasted at the cellar door. Golden, light brown. Fruity, honey nose. Clean fresh flavors, still a hint of acid. Lingering finish moves towards nutty. On a 1-10 scale, nose: 6, initial taste: 6, finish: 6.
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4/29/2007 - ljl203 wrote: 89 Points
Sweet and sour toffee. Some apricot. I liked it better after it had been open for a day. There is an initial lemon note that was too strong.
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4/15/2007 - glucksberg wrote:
figs and toffee and caramel happiness
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12/21/2006 - Ombibulous wrote: 83 Points
A very potent, rich, and relatively complex wine. My first experience with a Tokay. Not exactly my style, but an interesting experience that's hard to forget.
Per www.campbellswines.com.au:
Alcohol 17.5% by volume. 100% Rutherglen Tokay (Muscadelle) from Campbells' Rutherglen vineyards. Each vintage the tokay grapes are left on the vine to fully ripen until raisined and laden with natural sugar. The resulting wine is then blended with wines from previous vintages to produce a consistent house style. Contains portions from a number of vintages over several years.
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10/14/2006 - futronic wrote: 90 Points
Post-Auction Offline (Toba Restaurant, Toronto, Canada): Amber/copper colour. Aromas of creme brulee, orange rind, and vanilla. Full-bodied, thick, unctuous, kind of like pancake syrup - candies my teeth, and shows burnt caramel, orange rind, and vanilla. Moderate-long finish wiht replays from palate, ~35-40s.
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9/14/2006 - cormyr wrote: 91 Points
antique pine nose. orange marmalade, pecans, candied apple, tea, figs. sweet, but not cloying. almost enough acidity. not a blockbuster but quite delicious.
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9/13/2006 - Mlermontov wrote: 89 Points
Martin Scott Wines (Fall 06); 9/11/2006-9/13/2006 (Lincoln Center): figs, raisins, nice but hot, i'd rather have a PX. maybe other lots were better? oh well...see muscat note
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8/14/2006 - jjoyce wrote: 85 Points
A little too much alcohol on the finish for my tastes, but it really dresses up plain vanilla ice cream!
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7/28/2006 - ipp wrote: 90 Points
warm and toasty ... caramel, brown sugar
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1/27/2006 - Thilo wrote: 91 Points
Color is dark amber. Nose is all toffee and orange rind. On the palate, an almost oily emulsion of caramel, bitter orange, and spice blends very nicely. Finish is a touch hot, but overall, this is a nice sticky.
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11/24/2005 - Ali wrote: 89 Points
I liked their NV muscat better
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7/30/2005 - ipp wrote: 91 Points
fairly sweet ... carmel-like flavors ... good balance ... easy to drink
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6/26/2005 - speedmac wrote:
What a pleasure, with burrito's fresh berries and lemon custard ice cream it was sublime. The caramel spice notes are full in the mouth and the finish is drawn out from the alcohol but it is just a joy to drink.
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1/19/2005 - wineman wrote:
Light tawny in color, beguiling for its sweet, spicy, generous range of flavors, offering dried apricot, pear and vanilla notes with touches of exotic spice as they echo effortlessly.
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9/27/2004 - obiscoito wrote:
Beautiful crystal clear color of earl grey tea with hints of copper. Viscous in nature with thick legs. Aroma of black tea leaves, acetone, grapes, baked crème brule and dried fruits. Heavy mouth feel, almost of syrup with a lingering mouth coating finish. Raisin, caramel, tea leaves, toffee, and burnt raisin all show up on the palate, while the alcohol shows itself in a warming finish. Rich unctuous texture with a bit of a cloying nature that is not entirely unpleasant while the acid tries to cleanse the finish. A bit of Cabreles cheese from Spain helps to lend a touch of acidity that is missing in the wine by itself. The saltiness of the cheese also brings out fruitiness in the wine that’s not there by itself. Not bad but a bit too cloying for me without the acidity to balance it.
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