Woodstock Very Old Fortified
Matured for at least two decades in wine barrels, this tawny has been awarded no less than 7 gold medals. A complex myriad of aromas with toffee, mocha and grilled nuts evident. The concentrated flavours and luscious texture from years of aging make this an ideal way to end a meal.
An ideal digestive with cigars, coffee and chocolates or better still, one of The Coterie’s hazelnut and dark chocolate tart served with chocolate bark, vanilla ice-cream and scorched pistachio anglaise... it is to die for!
Grenache and Shiraz ferments are 'fortified' with the addition of grape spirit when about half of the natural sugar is fermented. The spirit kills yeast and preserves the remaining sweetness. The wine is clarified then matured in 100 to 300 litre oak casks for 20 years or more. Each year 4-5% is lost to evaporation from each barrel, but the luscious flavours evolve and concentrate as the wine matures.
The red grape colours have precipitated away over time, leaving a true ‘tawny’ colour after two decades in barrel. A powerful and complex nose full of nuts, toffee, intense spice and fresh rancio characters reflect its age and complexity. On the palate, toffee, mocha, coffee and intense nuttiness all combine to create rich luscious flavours. The finish is long with lingering flavours of a fine very old fortified.
'MV' refers to Multi-Vintage, and this rare Tawny is an average age of about 23 years. Formerly known as Tawny Port, it holds a special place in the Woodstock stable. Wine industry pioneer Doug Collett started making McLaren Vale Grenache and Shiraz fortifieds in the 1960s. When he died he left a lasting legacy for his son Scott, to continue this tradition of topping the old barrels and bottling small blends of Very Old Fortifieds.
James Halliday: "Lots of rancio and aged characters, but not the least stale; minimum 20 years old; toffee, grilled nuts and a hint of honey." 93 points.
Lisa Perrotti-Brown, Robert Parker's Wine Advocate: "The NV Very Old Fortified is a blend of wines possessing a minimum of 20 years of age. Pale to medium amber brown, it gives an intensely nutty nose with notes of burnt caramel, toffee, preserved orange peel, dates and spice cake. Very crisp, sweet and rich with a full body, it’s got a pleasantly viscous texture and a long nutty finish." 91 points
Wrest Point Royal Hobart International Wine Show 2009 Gold Medal
Winegrapes Australia McLaren Vale Wine Show 2007 Gold Medal
James Halliday: 93 points
Robert Parker's Wine Advocate: 91 points
Gold Medal at 2008 Commonwealth Bank McLaren Vale Wine Show
Gold Medal at 2008 Royal Adelaide Wine Show
Gold Medal at 2008 Royal Melbourne Wine Show
Top Gold at 2009 City Life Cairns Show Wine Awards
Platinum Gold at 2009 Wine Style Asia Awards