Opened this at Chao Shan Cuisine to celebrate my mother's birthday.
Gold in colour. Restrained sweetness with notes of lime, lemon, kamquat, sour prunes and lychee.
A perennial favourite of mine. While it is easy to make a wine sweet, the art of creating a balanced sweet wine is much less easy to achieve. The presence of the flavours, backed by acidity (freshness), countered the sweetness to present a neatly packed, action-ready wine.
Note to self: Get a few bottles of this whenever it's on sale.
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10/15/2023 - stayhappy21 wrote: 88 Points
Opened this bottle at Swatou Seafood Restaurant over dim sum lunch with my family and in-laws to celebrate a birthday.
Light gold in colour with a continuous fizz. Nice ripe pineapples, lemon, lychee and kamquat.
One of my favourite Australian sweet wines. Never fails to put a smile on the guests face when they sip on this wine.
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6/17/2023 - stayhappy21 wrote: 90 Points
Opened this at Chao Shan Cuisine to celebrate my mother's birthday.
Gold in colour. Restrained sweetness with notes of lime, lemon, kamquat, sour prunes and lychee.
A perennial favourite of mine. While it is easy to make a wine sweet, the art of creating a balanced sweet wine is much less easy to achieve. The presence of the flavours, backed by acidity (freshness), countered the sweetness to present a neatly packed, action-ready wine.
Note to self: Get a few bottles of this whenever it's on sale.
Do you find this review helpful? Yes - No / Comment