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Telavi Wine Cellar Marani 'Satrapezo' Ice Wine 2013 (375 ml) Bodegas Olivares Dulce Monastrell 2011 (500 ml) Chateau Guiraud, Sauternes 2008 (375 ml)
100% Rkatsiteli. Vibrant fruit flavors accented by the natural sweetness are well balanced with embedded orange zest. The finish is fresh with fruity core leading to a tantalizing citrus and lingering aftertaste.

The fully frozen grapes in Rkatsiteli southern blocks of Kondoli vineyards and selected old Rkatsiteli vineyards in Ikalto and Gulgula villages in Kakheti have been picked in early December, when the outside temperature fell down to -9°C. At these temperatures the water portion of each grape separates from sugar, flavor and acid components. The water freezes and crystallizes leaving the other compounds as suspended liquid drops among the water crystals. The grapes were hand harvested early in the morning in small boxes, hand sorted in our winery, all the damaged grapes were removed and gently pressed in basket press. The fermentation was held for 2 months period in stainless steel tanks at a controlled temperature 16-18°C. After fermentation wine was kept cold around 0°C for 6 month. Light filtration complemented by bottling and 6 months bottle aging in our cellar before the release.
WA 91

The 2011 Dulce Monastrell was bottled at 16% alcohol with 195 grams of residual sugar. Produced with fruit from ungrafted, 50-year-old Monastrell vines that were hand-harvested in late October/early November, the wine starts fermenting with indigenous yeast and fortified to stop fermentation. It's bottled completely unoaked the June after the harvest and aged for two years in bottle before being sold. It has a complex nose of black olives, tomato vine and balsamic herbs. The palate is sweet but keeps fluid and while it could do with a little more freshness it has enough acidity. Quite pleasant.

- Luis Gutierrez, Wine Advocate (Dec, 2014)
WA 93, WE 93, WS 92

Tasted as part of a vertical held at the chateau. It is clear that the aromatics on the 2008 are a little simpler and more straightforward than the 2007 with honeysuckle, jasmine and mango scents emerging with time. The palate is ripe and precise on the entry with well-integrated oak that is in sync with the lemon curd and apricot fruit. There is a lovely sweetness on the finish with a hint of spice lingering in the mouth. As I wrote last year – sublime. Drink 2017-2030+

- Neal Martin, Wine Advocate (June, 2013)
Chateau Guiraud, Sauternes 2005 (375 ml) Ken Wright Cellars Late Harvest Red NV (500 ml) Estate Argyros Vin Santo 4 Year Barrel Aged, Santorini, Greece 2009 (500 ml)
WS 97, WE 95

Delivers lots of botrytis spice, with lemon tart and cooked apple. Full-bodied, with loads of cream and vanilla and an intense tropical fruit and honey aftertaste. Long and viscous, with a layered and beautiful spicy finish. Hard not to drink it now.

- James Suckling, Wine Spectator (March, 2008)
The Faux Port is Non-Vintage. All the fruit is from Del Rio vineyard in the Rogue River Valley of Southern Oregon. It is the first wine of its kind and to our knowledge there is nothing like it in existence. It is not fortified wine like port of sherry. All sugars and flavors were already naturally present in the grapes harvested for this wine.
93 Points Decanter

The tension on the finish is remarkable. The acidity is often thrilling, but never shrill. The sugar, fruit and acidity are actually in excellent balance. This vivacious Vinsanto just grips the palate, lifting the fruit flavor and making it linger. It is also pretty delicious on that juicy finish, laced with caramel, apricots and baked peach.
The Royal Tokaji Wine Company Tokaji Aszu 5 Puttonyos 2009 (500 ml) Castello di Monsanto La Chimera Vin Santo del Chianti Classico 2005 (375 ml) Barberani Calcaia Muffa Nobile Dolce Orvieto Classico Superiore 2014 (750 ml)
WE 96, WS 94

Straw colored with gold reflections, this delightful sweet wine has aromas of dried pear, fresh apricot and yellow peach. Flavors of fresh Bartlett pear, acacia honey and tinned apricots unfold on the palate. The finish is sweet, with just the right amount of acidity.

- Jeff Jenssen, Wine Enthusiast (Dec, 2017)
WA 94

The 2005 Vin Santo del Chianti Classico La Chimera opens to a dark amber color and thick layers of glycerin that move in thick streaks down the side of the glass. It shows tertiary tones of burnt butter, toasted almond and candied fruit. This Vin Santo is very caramelized in personality with a chewy thickness that makes it a meal on its own, or an ideal pairing partner to an after-dinner cigar.

The wines made at Castello di Monsanto are some of the most consistent in the entire Chianti Classico appellation. Year in and year out, they offer an impeccably clean perspective that is always characterized by varietal and vintage. This set of new releases follows faithfully in the tradition set forth by this winery.

- Monica Larner, Wine Advocate (Oct, 2014)
WA 94+

The words Muffa Nobile have been taken off the front label, although this vintage sees full Botrytis Cinerea, just like in past years. The delicious 2014 Orvieto Classico Superiore Calcaia (500 milliliters) is a fabulous dessert wine from Umbria and one that I highly recommend. The wine is so robust and generous, it sails clear past any problems associated with the difficult growing season. It does so with robust confidence and personality. The wine opens to a beautiful golden color and amber hues. The bouquet delivers honey, dried apricot, white raisin and candied fruit. The mouthfeel is honey-like in intensity. Some 15,000 bottles were produced, so it's not too hard getting your hands on this special sweet wine.

- Monica Larner, Wine Advocate (Dec, 2017)
Santos Winery Trygos Vinsanto 2005 (500 ml) Chateau Guiraud, Sauternes 2013 (750 ml) Honig Vineyard & Winery Late Harvest Sauvignon Blanc 2016 (375 ml)
85% Assyrtiko – 15% Aidani. A fine dessert wine from the sun dried grapes Assyrtiko and Aidani of Santorini. The 3-year maturation in oak barrels offers a mature and velvety character, tricking the mouth between honey and lemon, raisins and sweet spices.
WS 96, WE 93-95

This gorgeous Sauternes is still really tight, with racy floral and green plum edges along the core flavors of white peach, mirabelle plum, melon and green fig, but there's stunning length, with a rapier of minerality that matches the sweetness step for step on the long, quinine-infused finish. Built for the long haul. Best from 2018 through 2038.

- James Molesworth, Wine Spectator (March, 2016)
Dessert in a bottle, with the aromas of dried apricot, peach cobbler, figs and honey, spiced with nutmeg and vanilla. Rich, bright and exquisitely balanced.
Chateau Guiraud, Sauternes 2001 (750 ml) Chateau Guiraud, Sauternes 2011 (750 ml) Estate Argyros Vin Santo 12 Year Barrel Aged, Santorini, Greece 2001 (500 ml)
WS 96, WA 93

Tasted as part of a vertical held at the chateau. The 2001 Guiraud is armed with an intense, vigorous bouquet with scents of marmalade, lanolin, brown sugar and peach that blossom in the glass, the latter becoming exaggerated with continued aeration. The palate is well-balanced with citrus-fresh apricot and orange zest on the entry. It is precise and vigorous with dried mango emerging toward the tightly wound finish that suggests the ’01 would benefit from several more years ageing. This is a great success. Drink 2014-2030+

- Neal Martin, Wine Advocate (June, 2013)
JS 99, WS 97 (Top 100: 2014, Rank:12)

A large-scale version, with seamlessly layered notes of almond cream, apricot, ginger, mango, piecrust, papaya and toasted hazelnut. The long, spice-infused finish shows ample depth, echoing with an enticing tarte Tatin note. Best from 2016 through 2035.

- James Molesworth, Wine Spectator (March, 2014)
95 Points Decanter

It is understated, graceful, elegant and airy, with its acidity easily cutting through its mid-palate and the sugar. Showing far more grip and tension, however, than the four-year bottling also reviewed this issue, it adds a layer of depth and more power at the end in comparison, plus some additional complexity. It gets better and better with air, too, and showed better on Day 3 than on opening. The ability to combine power and elegance makes this a great experience. Drink now-2030.
Chateau Suduiraut, Sauternes 2011 (750 ml) Fontodi Vin Santo del Chianti Classico 2004 (375 ml) Denis Dubourdieu Chateau Doisy-Daene L'Extravagant de Doisy-Daene, Sauternes 2009 (375 ml)
WS 96

A big, broad, powerful style, with piecrust, roasted almond and hazelnut cream notes framing the core of apricot, creamed peach and dried mango. Picks up extra fig and pear details through the toasty finish. Needs a bit of time to finish sorting itself out. Best from 2017 through 2030.

- James Molesworth, Wine Spectator (March, 2014)
WA 96, V 94

Ending on a sweet note, both figuratively and literally, the 2004 Vinsanto del Chianti Classico is a pure incarnation of vinous opulence and beauty. The wine is absolutely stunning, from start to finish. It shows bright amber highlights against the same shade of dark brown you see on a polished chestnut shell. Its thick, viscous consistency glides over the smooth surfaces of the glass with the soft, slow motion movements of maple syrup. The bouquet is impossible to forget as it leaves notes of honey, brown sugar, roasted nut, rum cake, vanilla, white truffle, candied apricot and moist pipe tobacco firmly etched in your memory. The blend is 50-50 Sangiovese and Malvasia. You don’t drink this wine. You slurp it down instead, savoring each tiny drop. Anticipated maturity: 2015-2040.

- Monica Larner, Wine Advocate (Aug, 2013)
WA 98-100, IWC 95-98

There are probably around seven casks of the 2009 L’Extravagant de Doisy-Daene, although that may decrease a little after racking. An equal blend of Semillon and Sauvignon, it delivers a record 220gms residual sugar and yet still exudes astounding minerality and precision, with touches of clear honey, frangipane and cold wet stones. The palate is full-bodied with a mellifluous texture, perfect acidity to slice through that rich botrytized fruit, stunning balance, citrus peel, apricot, Clementine, lemon curd and a hint of ginger. With awesome length, leaving that tingling sensation akin to Szechuan pepper, this wine truly lives up to its name.

- Neal Martin, Wine Advocate (April, 2010)