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Hello to all,

have anyone in this forum taste this wine


regards

Gregor

gheiland wrote:Hello to all,

have anyone in this forum taste this wine


regards

Gregor

I think Murray has...

I have had it recently...infact several large glasses...just to see if I could do it! It is a step up in intensity over the 1903 and a very very remarkable wine. Nothing else much like it. Sump oil texture that glows in the glass an olive brown colour. On the palate it explodes with flavours of toffee, treacle, bitter wood character etc etc. It blows your head off and you can taste it for hours afterwards. You only need a tiny glass...in a tiny glass as it clings to the sides. Something everyone should taste at least once in a lifetime.

GW

Extracted from a longer WineStar report on a W&F Society Para Masterclass I ran earlier this year.

Seppelt 100 Year Old Para Vintage Tawny 1904

The scheduling of this Masterclass happened to coincide the Seppelt Trade Day where the 1904 was being poured. Nicholas Crampton and James Godfrey were good enough to decant a small amount for me so that I was able to give the attendees a taste of this treasure. The 100 Year Old Para tradition started in 1878 when Benno Seppelt selected a puncheon of his finest wine and gave instructions that it was not to be bottled for 100 years in celebration of the completion of the stone cellar at Seppeltsfield in the Barossa Valley. Seppelt is now the only winery in the world to have significant stocks of wine laid down in consecutive vintages over 100 years.

The 100 Year Old Para is a blend of Mataro, Shiraz, Cabernet Franc, and Grenache and is vinified by hand in the Seppeltsfield winery. Aged in a 480-litre barrel at Seppeltsfield for 100 years. The wine is drawn from barrel, cold stabilised and bottled by hand upon order.

The wine was served in small sherry glasses, as itÂ’s hard to get your tongue down to the bottom of an ISO glass to get at the dregs of the viscous wine. Incredibly intense nose of dark sultanas, toffees and raisins with spice, oak and chocolate with sprity overtones. The palate is intense with a small sip filling the mouth with layers of flavours. The balance is remarkable for such an intense wine. The finish lasts for days. A wine experience to treasure.

I'll second what Gary said- I had it at at a Seppelt trade tasting about 6 weeks ago, and it is one of the most intensely flavoured alcoholic beverages i have ever tasted.
In general, I have never been a fan of tawny as i often find it too spirituos and cloying, but this was different- Black/brown in the glass, with a texture that is more golden syrup than port, i only needed a taster, as the flavours are so intensely rich that i could only finish a little bit.

The palate itself is very unctuous and impossibly sweet, with incredibly powerful black flavours of toffee,syrup and old raisins with a finish that just goes and goes. I could still taste it an hour on!
Make no mistake, this is the sort of drink that you place up to your mouth take a sip and just stand there dumbfounded. A unique experience for sure, with the hardest challenge being to drink much of it.

Everyone should try it once!

(One of the Seppelt staffers on hand explained that it really isnt a good idea to drink much of this, as the bacterial levels & other nasties accumulated in 100 yrs of wood ageing will make you feel rather ill afterwards, i rather believed the man, as he gave a distinct impression that he might be well versed in this problem!)

Junior

ACG wrote:(One of the Seppelt staffers on hand explained that it really isnt a good idea to drink much of this, as the bacterial levels & other nasties accumulated in 100 yrs of wood ageing will make you feel rather ill afterwards, i rather believed the man, as he gave a distinct impression that he might be well versed in this problem!)

Junior

Far out...no wonder I felt sick the next day.
GW

There goes my plans to drink through an entire vertical in one sitting...

(One of the Seppelt staffers on hand explained that it really isnt a good idea to drink much of this, as the bacterial levels & other nasties accumulated in 100 yrs of wood ageing will make you feel rather ill afterwards, i rather believed the man, as he gave a distinct impression that he might be well versed in this problem!)

I would have thought the levels of alcohol and acid would have had these under control.

Not that I know anything about 100 year old fortifieds mind you.

Cheers
Ian