Liqueur Shiraz grapes are left on the vine to ripen longer than our usual time for Shiraz, then they are then handpicked and crushed. The wine is fermented on the skins and then pressed. Good quality brandy spirit is added to stop the ferment at a determined sweetness. The wine is then placed in good quality barrels until bottling. Just perfect with an aged cheddar cheese and a plate of muscatels.
If Will Nairn is trying to emulate the great wine style of Houghton’s legendary Jack Mann, he got the nose spot on. It’s that intriguing blend of hot tar, licorice and over-ripe plums with subtle brandy spirit. The palate is simply inspired. Luscious, densely packed and highly concentrated essence of plums, spices and licorice with touches of toffee and palm sugar. And it’s long, long, long with savoury tannins at the finish. This is a great example of a nearly forgotten great West Australian dessert wine.