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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...
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)
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