Apparently like a colheita, a single vintage Pedro Ximinez barrel-aged for many years. Prolonged barrel age will increase a wine’s acidity, alcohol (although the label only claimed 17%a/v), sugar and VA – the challenge is to maintain freshness.
The wine itself was unbelievably dense black with some khaki on the rim; stuffed with raisin, roses and mocha. And not at all painful to drink.
But, it does not deserve 100 Parker points – 92 from me.
I continue to hope that the world doesn’t outprice my fondness for Australia’s best muscats and topaques, and there is much better value around than its roughly $400 price at auction.