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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)
This single-vineyard dessert wine was grown next door to our Estate vineyards of the Annala Family. Harvested at the peak of ripeness with intense flavors and beautiful acidity, the fruit was then frozen and pressed, concentrating the nectar while offering a beautifully balanced wine with residual sweetness.
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)
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.
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.
WA 92, WS 91

Made with Trebbiano, Malvasia and Sangiovese, the 2005 Vin Santo del Chianti Classico opens to a brilliant amber color and thick viscosity that hugs to the rim of the glass. Oak-driven tones of vanilla and caramel are immediately apparent, but quickly followed by candied fruit, butterscotch and orange peel. Clusters undergo a natural drying process on mats until February of the following year. The must is transferred to sealed oak casks containing the “mother,” or gelatinous remains from previous vintages.

- Monica Larner, Wine Advocate (Oct, 2014)
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)
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)
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)
WA 95, WE 94, WS 94

Giving aromas of dark brown sugar, black strap molasses, licorice and preserved walnuts, the deeply brown colored NV Calliope Rare Muscat is again incredibly sweet and viscous with a good amount of acid to balance and is decadently rich and nutty / spicy in the very long finish. All these vintage blended fortified wines are bottled to drink now and though are stable enough to hold, they are not designed to improve with cellaring.

Best known for their rare, fortified vintage blends of Muscat and Tokay – the style that really put Rutherglen on the fine wine map – R L Buller also produce some very good if robust table wines that speak of the region’s hot growing season.

- Lisa Perrotti-Brown, Wine Advocate (June, 2010)
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)
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)
WE 96, WA 94

Tasted as part of a vertical held at the chateau. Like one or two other 2007s, the aromatics on the Guiraud ’07 are rather subdued at the moment and they demand coaxing to offer honey, lemon curd and orange blossom. The palate is well-balanced with finer tannins than the 2006. Here, the quality of the vintage finally shows through with impressive precision and focus, building toward the fresh, feminine apricot and dried peach finish that lingers long in the mouth. This is an outstanding Guiraud, but it will reward those with patience. Drink 2017-2035.

- Neal Martin, Wine Advocate (June, 2013)
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)
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)
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)
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)