I'm really quite terrible at writing notes on dessert wines. I'm sure it is partly due to the fact that by the time the dessert wine comes out my palate has usually been challenged by 2-3 (or 6-9, depending on the night)other wines, but I also have a hard time tasting past the sugar. I like sugar as much as the next person, but it in addition to the high alcohol clouds my tastebuds somehow. And with that stellar introduction, I'm sure no one is bothering to read the rest of this note, but for my personal records: Nutty, caramelly, and with a sort of charcoal/peat moss taste to the tannin. Very complex, certainly delicious.
Dark brown in the glass and slightly cloudy. The nose is very much like an old madeira, with lots of leather and citrus followed by a bit of shoe polish-like VA and then some normal alcohol.
Rich and powerful in the mouth, with notes of caramel, toasted brown sugar, coffee, and lemon zest. The finish starts off with an echo of coffee and caramel, then hits you with some smooth citrus before fading evenly for 30-40 seconds. Near the end a hint of grape skin that tastes a lot like a green apple fades in and out.
A very nice bottle and one I'm happy to have had the opportunity to try, but probably not worth the premium over a top-tier 40-yr old.
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