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  • Country ranking ?

    22
  • Producer ranking ?

    2
  • Decanting time

    2h
  • When to drink

    Now

Food Pairing

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The Story

Seppeltsfield’s founder, Joseph Seppelt and his eldest son, Benno, both possessed an incredibly long-term vision and outlook for Seppeltsfield, working tirelessly to ensure a legacy was passed on to future generations. This is manifest in Benno Seppelt’s inception of the Centennial Cellar, a remarkable system of laying down and maturing single barrels of vintage Tawny for significant ageing before release. It is believed to be the world's only...

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Latest Pro-tasting notes

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Written Notes


Mourvèdre, Shiraz and Grenache, fortified. Aged in 500-litre oak casks. The name Para is taken from the river that runs through the Barossa Valley.
Current release. Hard to believe this started life as a purple wine with 17% alcohol and 4 g/l of acid and pH 3.8. It is now 24%, TA 13 g/l, pH 3.6 pH.
The traces of the liquid stay up the side of glass for ever. Burnt and bitter darkness and a very intense clove flavour, then coffee and bitter chocolate. Like the outside of a burnt fruit cake. You need a knife for this but there's also a cedary tarry freshness. Unbelievably complex. Coffee liqueur but also an amazing burnt orange flavour. Infinitely long. Bitter dark orange marmalade.  (JH)

  • 98p
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Information

Origin

Barossa Valley, South-Australia

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