Dessert & Sweet Wines

Both still and sparkling wines normally continue fermentation until the yeast has completely converted all the fruit sugars to alcohol, resulting in a dry wine. To create a sweet wine, three methods can be used by the winemaker: the sugar levels in the grapes to begin as so high that the yeasts die from the alcohol long before they convert all the sugars, the fermentation can be stopped early (leaving residual sugars) or the least interesting, additional non-fermented grape juice can be added after fermentation to dilute the alcohol and raise the sugar level.

To get the highest sugar content in the juice the techniques are fully natural, either by air-drying the grapes so that they loose water content before pressing, or allowing Botrytis Cinerea, the noble-rot to take hold on the vine. Air-drying is performed in well-ventilated, drying rooms, fruit packed into individual layered trays to encourage evaporation yet protect the delicate grapes. The Noble Rot is a difficult technique that relies on perfect timing, the mould weakens the grape skin and draws out moisture causing shrivelling. Too long and the vine itself can be risked, so meticulous hand-picking is required to harvest the delicate grapes.

Fermentation can be interrupted by either the addition of additional alcohol (fortification) which kills the yeast, or they can be removed from the fermenting wine by fine filtration. Muscat de Beaumes de Venise and other Mediterranean dessert wines tend to use fortification, where time in oak barrels allows some oxidisation and the development of complex flavours common with dried figs, prune apricot or raisins.

Late Harvest Pinot Gris 37.5cl

San Antonio & Maule Valley, Chile

Pinot Gris/Pinot Grigio 60%, Moscatel 20%, Marsanne 15%, Roussanne 5%

This wine has an intense wheat-yellow color. Its aromas are complex, dominated by mature fruit such as papaya, canned peaches and quince mixed with ginger notes and a subtle floral background with hints of honey. In the mouth it has a refreshing minerality, a pleasant texture, a great structure with a long and refreshing finish which reminds us the San Antonio coastal influence. Food pairing suggestions: Ideal to accompany with mature cheeses, blue cheese, desserts and fruit.

ABV 11.5%

Château Pontac Loupiac

Château Pontac
Bordeaux, France

Sémillon 95%, Sauvignon Blanc 5%

Classified in the family of sweets, the Château Pontac is of great finesse in the mouth, well concentrated, lively, fresh and of a smooth creaminess. Nice nose of honey and a trail of yellow peach, fruit from the orchard. A fruity, soft palate, the evolution of a body slightly sweet and fruity, with notes of flowers and pollen.

Perfect as an aperitif with some savory biscuits, toast of foie gras or Roquefort, or cheese cubes of the Gruyère type, it will also accompany poultry, white meats, cheeses (parsley, Livarot, Munster ...) and desserts made from fruits (tarts, mousses, salads ...).

ABV 13.0%

Château Suduiraut

Château Suduiraut
Sauternes, Bordeaux, France

Sémillon 90%, Sauvignon Blanc 10%

Château Suduiraut is designed for all those who enjoy sensory and emotional experiences that are both rich and full of surprises and leave a lasting memory. With an extensive life-span, it powerfully and harmoniously combines fruit and floral aromas with roasted and candied notes.

ABV 13.5%

Muscat de Beaumes-de-Venise

Domaine de Durban
Beaumes-de-Venise, Rhône, France

Muscat 100%

The Muscat expresses itself with finesse. Delicate flavours tingle the tongue with notes of pear and apricot.

ABV 15.0%

Coteaux du Layon 'Les Roches Fortes'

Domaine des Haute Brosses
Rochefort sur Loire, Loire, France

Chenin Blanc 100%

Mouth is fresh and slightly mellow, where the fruit (quince, pineapple) mixes with the floral touches (acacia, linden) . Long and persistent fresh finish.

ABV 11.0%

Coteaux du Layon 'Louis d'Or'

Domaine des Haute Brosses
Rochefort sur Loire, Loire, France

Chenin Blanc 100%

Perfect with Foie-gras or smoked salmon, blue cheese, all desserts and cakes.

ABV 11.5%

Coteaux du Layon Vieilles Vignes

Domaine des Haute Brosses
Rochefort sur Loire, Loire, France

Intense robe, yellow or with glints of green, turning to antique gold with hints of amber. Intense and complex nose, aromas of flowers, white fruits, candied citrus fruits and exotic fruits in the early years, which after 5 to 10 years evolve into hints of precious wood, dried or candied fruit, honey and roasted almonds, generally marked by strong minerality. Later on they will also offer hints of waxy gentian. Powerful opulence on the palate with a strong fat richness, giving these very sweet wines exemplary balance between mellowness and liveliness.

ABV 11.5%

Muscat d’Alsace Vendanges Tardives 50cl

Domaine Jean-Marc Bernhard
Alsace, France

Muscat 100%

Very fruity, complex nose, honey, fresh fruit and candied fruit. Smooth and fresh mouth, all in lace. An aperitif wine, to drink alone, on the fruit.

ABV 12.5%

Vin Santo del Chianti Rufina 37.5cl

I Veroni
Chianti Rufina, Toscana, Italy

Malvasia 60%, Trebbiano/Ugni Blanc 30%, Sangiovese 10%

Clear amber with golden touch notes. Intense flavours of honey, nuts and chestnuts. Creamy and silky on the palate with long lasting rich flavours. Ideal combination for pastries as well as seasoned cheeses.

ABV 16.5%

Red Muscadel 50cl

Rietvallei Wine Estate
Robertson, South Africa

Muscadel 100%

Rietvallei Red Muscadel is full-bodied, rich, yet gentle. A floral, Muscat bouquet comes through on the nose, with typical raisiny sweetness and an intense, rich flavour that lingers on the palate and follows through on the aftertaste while the acidity compliments and balances the sweetness.

ABV 15.5%

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