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Sweet/Dessert Wine

A strong favourite of the MoM camp (when we're feeling flush) - good dessert wine has very little else to compare to. The character lent to most of the world's best dessert wines is as a result of a truly gruesome process - that of Botrytisation (the action of the mould Botritis Cineria) on the grapes. This cheeky little mould descends on the grapes, forms on their skins, and then over the course of a few weeks, gradually extracts a good proportion of the moisture from the grapes. This means that when the wine is pressed, the juice has a very high concentration of sugar, which effectively halts the fermentation before it's complete (Yeast is remarkably picky, and doesn't like things that are overly sweet, acidic, or alcoholic). The resulting flavour is something that we truly believe you've not lived until you've tried.

Willi Opitz 1998 Goldackerl Trockenbeerenauslese

37cl, 12%
Willi Opitz

Fantastic Trockenbeerenauslese from Willi Opitz. This stunning wine is made from the Riesling grape, and it retains a perfect level of sweetness.  More info

Willi Opitz 1998 Goldackerl Trockenbeerenauslese

Peter Lehmann 2008 Botrytis Semillon

37cl, 11.5%
Peter Lehmann

A sweet, rich dessert wine from the Barossa Valley, made with Semillon grapes affect with noble rot. Wonderfully fresh, complex wine from Peter Lehmann, made with grapes picked from the Semillon…  More info

Peter Lehmann 2008 Botrytis Semillon

Willi Opitz 2005 Gewürztraminer Beerenauslese

37cl, 14%
Willi Opitz

Suave, elegant Beerenauslese from Willi Opitz, made with Gewürztraminer grapes. This offers notes of rich honey, stylish notes of apricot, blackcurrant and spice.  More info

Willi Opitz 2005 Gewürztraminer Beerenauslese

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