News
This exceptionally rare collection has been released from Seppelt’s Museum Reserve to commemorate the 25th vintage of Seppelt 100 Year Old Liqueur Vintage Tawny. Each of the twenty-five 750ml bottles from 1878-1903 bears the number 10 and is presented in an individual timber box with a certificate of authenticity. In addition to this collection there are 25 miniatures 1878-1903. This is a completely unique collection of impeccable provenance and important historical significance. The proceeds of this sale will go towards drought relief through The Australian Red Cross Farm Hand Appeal.
Seppelt 100 Year Old Para Liqueur Vintage Tawny is the most remarkable of wine curios. It is Australian wine heritage in a bottle, a direct link to our colonial past. For 125 years Seppelt has been laying down puncheons (475 litre barrels), arguably making it the longest unbroken collection of wine vintages held any where in the world. Unlike many 100 year-old wines, these tawny style Para Liqueurs are still drinking beautifully with rancio/leather/spice/raisined/prune/chocolate aromas and flavours. Some have a slight burnt orange/toffee complexity, but all are unctuous and incredibly concentrated wines.
It is a rather extraordinary and wondrous experience to drink these wines, knowing their historical context. In 1878 for instance Ned Kelly, the notorious Australian bushranger, formed the Kelly Gang and the colonial painter Conrad Martens died. The Cleopatra needle was installed in London. Monet painted his Chrysanthemums and Ambrose Bierce wrote: “There is no recorded instance of punishment for shooting a newspaperman. The restrictions of the game law do not apply to this class of game."
Seppelt has been at the forefront of fortified wine production in Australia for around 150 years. Established in 1851 Seppeltsfield became a focal point of the fledgling Barossa wine industry. Originally a wheat and sheep farmer, Joseph Seppelt (a chemist by training) saw local vignerons struggle to make decent wines. The new winery, located in Seppeltsfield’s dairy, began operating in 1855 and worked in a similar way to a co-operative with many back-yard type local growers supplying fruit. Benno Seppelt took over running the cellars at the age of 21 and oversaw a rapid expansion during the late 1800s. By 1902 it accounted for one third of the regions vintage crush. The original stone cellars, considered state of the art in 1888 and designed to allow gravitational flow of wine, is still used today including its open slate fermenters and brandy still (which was commissioned in 1877). The historic bluestone winery, family mausoleum and stands of date palms are a reminder of Benno Seppelt’s eccentric genius and pioneering enthusiasm for the Australian wine industry’s future.
Seppelt 100 year-old Para Liqueur Tawny is essentially a blend of Grenache and Shiraz. Early vintages have a percentage of Mataro (Mourvedre). The fruit is picked at approximately 15 to 16 degrees Baume and fermented in original open slate fermenters. The wine is then fortified with brandy distilled at Seppelt and laid down in oak puncheons. During the first half century the wine is topped up using reserve stock. Over two thirds of the wine - the Angel’s Share - evaporates during the 100 year maturation period! Only 500 litres is left to bottle. Research has shown that both sugar concentration and acidity levels stabilise after 50 years. Alcoholic strength varies according to storage conditions. James Godfrey – the custodian winemaker – says that Seppelt’s early winemakers were just as concerned about refinement of style. Analysis has shown that they experimented with various formulae. The wines have now settled into a routine. After 100 years the differences are quite subtle, usually because of variation of vintage conditions. What makes Seppelt 100 year old tawny so remarkable is that it has been a tradition honoured by every custodian winemaker since inception. This is a wonderful example of accumulated knowledge and generosity of spirit.
What the wine scribes say:
“James Godfrey, Seppelt’s chief fortified winemaker, has been in the job since 1978 and when he started (neatly) had 100 years of living history to guide him. Were it not for that experience it would be impossible to understand how the bright, light red-coloured 2002, with its cherry ripe/cherry kernel aromas and flavours could transform itself into a dark mahogany olive, viscous and searingly intense, coruscating 100-year-old wine which penetrates every corner of the mouth (and every pending dental problem).” James Halliday The Australian September 2002.
“Like the ‘51 Penfolds Grange, like a Streeton painting, a Melba recording, a Bradman bat, or a Lawson short story, it’s part of the Australian ethos. A true icon.” Huon Hooke Sydney Morning Herald September 2002
Tasting Notes by Andrew Caillard MW
Andrew Caillard MW recently tasted 25 years of Seppelt Para 100 Year Old Liqueur Tawny with James Godfrey and other invited wine writers.
1903
Burnt umber colour. Aromatic dried apricot/slightly floral aromas with some prune/ liquorice/dark chocolate. Rich smooth wine with chocolate/coffee flavours. Some orange rind characters, finishes long and bitter sweet. 91/100
1902
Burnt umber colour. Deep burnt chocolate/coffee aromas with some liquorice notes. Very concentrated wine with deep burnt coffee/chocolate flavours, supple rich mid-palate with burnt chocolate finish. Excellent flavour length. 89/100
1901
Medium deep colour. Quite perfumed and elegant with charcoal/coffee aromas and some aniseed notes. Quite tight on the palate with acid poking through, but plenty of crème-brule flavours and alcoholic kick. Finishes long and savoury sweet. 93/100
1900
Deep chocolate colour. Rancio/brassy aromas with some molasses/burnt coffee. Richly flavoured and viscous with opulent rancio/burnt coffee flavours, supple rich palate and plenty of flavour length. Bitter sweet finish. 95/100
1899
Burnt umber colour. Perfumed and sweet prune/rum/burnt coffee aromas. Restrained bittersweet coffee flavours, fine slinky tannins, finishing quite savoury and bitter/charry. Not overtly concentrated in this context. 89/100
1898
Deep Van Dyke brown, liquorice colour. Very intense and rich rancio/chocolate/aniseed aromas. Quite an ethereal kick. Opulent and densely flavoured wine with deep-layered rancio/chocolate flavours and plenty of liquorice/aniseed complexity. Alcohol pulls flavours through the palate. This is an incredibly thick palate clinging wine with superb flavour length. 98/100
1897
Burnt umber/ red gold tinges. Perfumed violet/coffee/leafy/aniseed and liquorice aromas. Quite restrained in this company. Sweet coffee/liquorice flavours, supple sweet flavours, builds up massively sweet and tangy at the finish. Excellent wine. 95/100
1896
Deep umber. Rich aromas of prune/christmas cake and some molasses. Very sweet. Plenty of liquorice. Highly concentrated bitter sweet style, with prune/christmas cake flavours, fine drying palate finishing savoury and bitter/sweet. 90/100
1895
Deep umber. Intense molasses/dark chocolate aromas with some leafy/undergrowth/aniseed complexity. Richly flavoured wine with molasses/dark chocolate flavours and supple tannins. Builds up quite bitter sweet and touch grippy, but excellent flavour length. 91/100
1894
Almost opaque/black liquorice colour. Intense and lifted liquorice/aniseed/molasses aromas. Very classical for centenary. Immensely concentrated wine with deep-set chocolate/burnt coffee flavours, long acidity and excellent alcohol cut. Finishes long and bitter sweet. Superb! 100/100
1893
Deep liquorice/red gold. Rich chocolate/treacle aromas with plenty of liquorice nuances. Rich chocolate/brown treacle/burnt sugar flavours and pronounced alcohol kick. Finishes long. 92/100
1892
Deep black/orange/umber colour. Orange rind/molasses/sweet fruit aromas with some aniseed. Bitter sweet flavours. Quite sinewy in this company but enveloped in rich molasses fruit. Finishes drying but has good flavour length. 87/100
1891
Medium burnt umber colour. Rich and very concentrated chocolate/molasses aromas. Deeply set wine with, viscous chocolate/coffee/molasses flavours and some liquorice. Finishes long and velvety. 91/100
1890
Deep umber colour. Liquorice/molasses/chocolatey aromas with some vanilla/aniseed. Richly flavoured high-pitched wine with choco-liquorice flavours and some burnt bitter sweet nuances. Not overtly powerful but excellent flavour length. 93/100
1889
Deep burnt umber. Intense savoury/nutty/liquorice/aniseed aromas. Alcohol very much to the fore. Quite alcoholic on the palate with deep-set aniseed/liquorice/bitter sweet chocolate/rancio/orange rind flavours, chocolatey tannins, finishing bitter but long. 88/100
1888
Van Dyke brown/liquorice colour. Intense molasses/chocolate aromas with some aniseed/leafy nuances. Rich thick, unctuous wine with liquorice/molasses flavours. Acidity pokes through but plenty of depth and flavour length. 91/100
1887
Van Dyke brown/molasses colour. Perfumed/lifted violet/aniseed/ liquorice/prune/christmas cake aromas Very thick almost solid wine. Viscous/oily but supple wine with aniseed/prune/chocolate flavours, slinky tannins with pronounced alcohol cut. Builds up quite firm and tight but excellent flavour length. 93/100
1886
Deep Van Dyke brown/red gold. Burnt coffee aromas with some toffee/ aniseed and dark chocolate nuances. Immensely concentrated treacle-like wine with burnt coffee/dark chocolate/molasses flavours, fine velvetine tannins, finishing dry and bitter sweet. 97/100
1885
Not as viscous/oily as previous two vintages. Deep burnt umber/brown colour. Intense aniseed/molasses/bitter sweet chocolate characters. Roasted coffee/prune chocolate with searing, almost crescendoing alcohol. Aniseed nuances. Bitter sweet sinewy end. 89/100
1884
Thick solid/sumpy wine. Van Dyke brown/opaque black. Almost syrupy burnt coffee/molasses/dried apricot aromas with some liquorice characters. The thickest of all the Paras - so thick a spoon would stand up in it. Rich unctuous and decadent treacle/molasses flavours finishing with a bitter sweet end. Remarkable. 100/100
1883
Deep set brown/opaque colour with liquorice ground coffee aromas and touches of aniseed. Richly flavoured wine with ground coffee/mocha flavours, plenty of concentration, finishing long and sweet. Lovely wine. 94/100
1882
Deep set opaque black/red gold colour. Roasted coffee/charcoal/bitter chocolate aromas. Thick unctuous wine - almost the same as the 1884 - rich bitter chocolate/orange rind flavours, marked acidity and alcohol. Extraordinary curio. 97/100
1881
Lighter almost pale in this company. Medium tawny/red gold. Deep set prune/dried apricot aromas with some rancio characters. A lighter skimpier wine - in this context! - with coffee/mocha flavours and some bitter sweet characters. Good flavour length. 87/100
1880
Deep opaque colour. Intense black liquorice/roasted coffee/mocha aromas, with some leafy nuances. Well concentrated wine with smooth dark chocolate flavours and fine tannins, lovely rich viscosity, fine acidity, finishing with a lick of liquorice burnt chocolate. 96/100
1879
Deep burnt umber. Intense prune/dried apricot aromas with some liquorice nuances. Rich apricot/prune flavours and fine high tensile acidity and alcohol cut. Burnt sinewy finish. 94/100
1878
Deep burnt umber colour. Very concentrated coffee/treacle aromas some bitter chocolate. Richly concentrated wine with burnt coffee flavours. Very bitter, slightly earthy finish - but balanced by plenty of sweet fruit and flavour length. 93/100
Andrew Caillard MW
Langton's Fine Wines
|
|
|
 |
News Archive
Flaming Ferrari: Yalumba the Signature and Single Site New Releases
Classification V - Coming Soon!
Blood, Sweat & Tears: Peter Lehmann Stonewell Shiraz 1987-2006
Bordeaux 2009 Reflections
A Perfect Ten? Bordeaux 2000 reassessed 10 years on
Beauty and Balance the Razor's Edge
2005 Grange: Where do the Grapes come from?
Is it a Bird? A Plane? It's 707!
Meet the Winemakers Behind Today's Penfolds Great Reds
Bin Files: Penfolds 389 vs Grange
Treasured Bottles - Yarra Yering
The Evolution of New Zealand Pinot Noir
SINGLE VENDOR AUCTION DEC 2009
Opera Australia Christmas 2009 Auction
Classic Wines of Australia 1961-1970
Parker Review - Tuscany 2006 & 2007
French wine remains the worlds reference point
PINOSOPHY – Brian Croser’s Pinot Noir Manifesto
Penfolds Primary Reds Rise Above Stock Market Blues.
Langton’s Top 500 Australian Wine Prices 2007
The Great Wine Estates of Western Australia “2007 En-Primeur Campaign”
147 Vente Des Vins - Des Hospices de Beaune
LANGTON’S Classic PENFOLDS Wine Auction
Jasper Hill – The life and works of Ron and Elva Laughton
McWilliam’s Mount Pleasant Lovedale Semillon – Hunter Valley
Robert Parker Jr.’s top 180 Wines of the 2006 Vintage + Andrew Caillard's Bordeaux Impressions
Opening Gambit - Andrew Caillard MW en route to Bordeaux
Heritage & Evolution: A Tasting
Certainty! The Claret Drinker's Song
Wine Investment – Swim between the flags
Penfolds Classified Wines
Classic Penfolds Wine Auction
The Siren’s Song – Bass Phillip
Exchange Current Listings
Andrew Caillard MW reviews Bordeaux 2005
Bordeaux 2005 – Does it get any better than this? What the international reviewers are saying
Nicky Riemer – the new Head Chef at Langton’s Restaurant
Langton's Exchange in 2006
Langton’s 2005 Classification IV – International Reception, Predictions and Tastings
Langton’s 2005 Classification IV – International Reception, Predictions and Tastings
LANGTON’S EXCHANGE – BUY NOW and SAVE 15%
Great Wines Estates of WA Live Auction (V) – Open for Bidding Online October 21 to November 12
Langton’s 2005 Classification IV
2005 Classification in Gourmet Traveller WINE
Bordeaux 2004 – A Classic Vintage
Penfolds Grange Auction – Now Open
Yalumba Tasting – Aussie Rules
MCWILLIAMS Celebrity Blend-Off for Charity Wine Auction
Grange Auction Open for Bidding
LANGTON’S EXCHANGE – BUY NOW!
1998: Vintage of the Century
A Vertical Tasting of De Bortoli Noble One
The Story of Grange by Max Schubert (1915–1994)
Penfolds Grange Auction June 13 - July 14, 2003
A Lazy Eye on Pink Cliffs & One Eye
Henschke Hill of Grace and Mount Edelstone
Selling at Langton’s in 2003
Australian Wine Exchange offers Giaconda Chardonnay
Large Format Grange Sets Records
The Sensational 2002 Central Otago Pinot Noir Vintage
Central Otago Pinot Noir Celebration and Barrel Auction
The John (Jack) W Henderson Collection - Auction Closes February 3, 6pm
Shiraz Australia II Auction
Seppelt Para 100 Year Old Liqueur Vintage Tawny Barossa Valley - Vintages 1878-1903
|