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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) Chateau Doisy-Vedrines, Sauternes 2013 (750 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.
WS 94, WE 93-95, WA 91-93

Still youthfully rambunctious, this is packed with pineapple, ginger, bitter almond and apricot flavors. Despite the heft and weight, this has a glistening acidity and a long bitter orange and maple finish, and should unwind slowly in the cellar. Best from 2018 through 2035.

- James Molesworth, Wine Spectator (March, 2016)
Vivanco Coleccion Vivanco Dulce de Invierno 4 Varietales, Rioja 2013 (375 ml) Barberani Moscato Passito Villa Monticelli 2005 (500 ml) The Royal Tokaji Wine Company Tokaji Aszu 5 Puttonyos 2009 (500 ml)
The Coleccion wines from Dinastia Vivanco are limited-production wines that capture the essence of traditional Rioja grape varieties and their cultivation in extraordinary terroirs. The personality of each wine is distinguished on the label by an original piece of art from the family’s collection on display at the museum. A late harvest blend of Tempranillo, Graciano, Garnacha, and Mazuelo, yields are extremely low. Intense aromas of crystallized fruit, dried peaches, orange marmalade, and quince jelly are framed by delicate floral and cocoa notes. The sweetness is balanced by fresh acidity. Each varietal is vinified separately in large French oak vats, then aged 12 months on the lees in French oak barrels.
WE 91

With a deep amber color and luminous copper highlights, this Moscato-based dessert wine from central Italy boasts pretty aromas of caramel, chestnut honey, pinecone and candied orange. There are well-integrated toasted or nutty notes in the background. It’s a full and sophisticated wine with a masculine, brooding personality and lightly candied fruit on the close.

- Monica Larner, Wine Enthusiast (Dec, 2008)
WA 92

The 2009 Tokaji Aszu 5-Puttonyos is a blend of 65% Furmint, 30% Harslevelu and 5% Muscat. The aromatics are more open and generous than the 2008 with apricot and quince aromas lifting from the glass with fine delineation. The palate is vibrant and lively, with wonderful acidity once again. There are peach notes combining with apricot and quince, a hint of lemon zest and a touch of walnut lingering on the long finish, which shows just a little more residual sugar on the aftertaste. This is another superb 5-Puttonyos courtesy of Tokaj Classic.

- Neal Martin, Wine Advocate (Dec, 2013)
Estate Argyros Vin Santo 4 Year Barrel Aged, Santorini, Greece 2009 (500 ml) Castello di Monsanto La Chimera Vin Santo del Chianti Classico 2005 (375 ml) Santos Winery Trygos Vinsanto 2005 (500 ml)
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.
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)
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.
Fontodi Vin Santo del Chianti Classico 2004 (375 ml) Honig Vineyard & Winery Late Harvest Sauvignon Blanc 2016 (375 ml) Chateau Guiraud, Sauternes 2011 (750 ml)
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)
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.
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)
Chateau Rieussec Sauternes 2005 (750 ml) Sauska Tokaji Aszu 6 Puttonyos, Tokaj-Hegyalja 2003 (500 ml) Estate Argyros Vin Santo 12 Year Barrel Aged, Santorini, Greece 2001 (500 ml)
WA 97, WS 96

Now in bottle it has become a contender for the finest Sauternes of the vintage. It is blessed with a pure and lifted bouquet with ripe peach, nectarine and honey, hints of shaved ginger poke their head above the surface with aeration. It is very subtle. The palate is medium-bodied with fine tannins, perfectly judged acidity and convincing harmony. This is a sophisticated Sauternes with superb mineralite and outstanding persistency. I will confess that I pinned this as “Yquem” and was both shocked and pleased when its identity was revealed. Go buy. Drink 2016-2035.

- Neal Martin, Wine Advocate (Jan, 2017)
WS 94

Rich and syrupy, with hints of green tea and tobacco accenting the notes of apricot, date and dried mango that remain broad, spicy and mouthcoating through the long finish. Drink now through 2023.

- Wine Spectator (June, 2013)
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) 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 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)