This quintessentially Australian dessert wine is made from Brown Muscat grapes that have been raisined on the vine well into autumn. Liqueur Muscats are fortified during fermentation with a high alcohol grape spirit, and are then aged for many years in old oak barrels where they gain tremendous complexity and intensity of flavour. Quality is classified by the age of the material - ‘rare’ being the oldest, and also the pinnacle.

With some of the material in this blend being well over 60-years-old, it is arguably Australia’s best liqueur Muscat. It remains a mystery to me that a wine of this quality and pedigree is even available to purchase. The palate is almost syrupy in texture, with a luscious mix of sweet raisins, burnt toffee and rich caramel. Pair it with sticky date pudding with lashings of homemade caramel sauce.