The colour is brown with a green edge while the nose exudes marvellously luscious aromas of ripe raisins. The full-bodied palate is rich in dried raisins, showing an impressive balance between aged and fresh younger material, deeply flavoured but with a lively lingering finish.

Made from Brown Muscat grapes from our Wahgunyah vineyard planted in 1920. It is from these (replanted) vineyards that All Saints Estate won Australias first international Gold Medal, in London, for a sweet blend of Shiraz and Muscat. Brown Muscat is a clone of the oldest and noblest variety of Muscat, Muscat Blanc à Petits Grains (Muscat of Frontignan is a synonym).

The wine is a blend of Muscats of various ages, sweetness levels and flavours, a combination highlighting the benefits of blending selected parcels from different years. The resultant wine is better than any of the individual components used in the blend.

Brown hues now dominant; extremely rich, luscious and viscous burnt toffee and spice; mouthfilling; long finish. Vino-Lok. 18% alc. Rating 94 Drink 2010 $62 Date Tasted Feb 09 James Halliday Australian Wine Companion

A limited blend exhibiting golden amber colours and typical cold leaf tea characters. The palate is luscious with malty toffee and vanilla flavours. A wine with great balance and length to sip and savour.

Originally thought to come from the Hungarian Tokai variety (hence the name), it is now accepted that Tokay is made from the Muscadelle grape, a white variety. The long, warm Autumn days at Wahgunyah are virtually perfect for allowing the fruit to ripen to the high Baume levels and raisining so essential for the style.

Muscadelle has been grown at All Saints Estate since the winery was established in 1864. The current vines were planted during 1962 and 1963. The fruit is handpicked when the sugar exceeds 24 and crushed to release the sweet, concentrated juice. Pre fermentation cold soaking swells the shrivelled berries and extracts flavour from the skins. A minimum of fermentation occurs prior to fortification to 18%. The wine is a blend of selected vintages, stored in large oak ovals in the “chook shed†and racked to bottle as required

The next step in a clear flavour progression, much darker and headed towards olive-brown; great concentration tea leaf, some burnt toffee and cake; material up to 25 years old. Vino-Lok. 18% alc. Rating 95 Drink 2010 $62 Date Tasted Feb 09 James Halliday Australian Wine Companion

A blend of the rarest, richest and most complete wines in the cellar, some dating back over 50 years. This magnificent wine gives some indication of its heritage through its amazing tawny hues. The nose is bursting with powerful ripe Muscat fruit aroma which underlies the dominant rancio character and beautifully integrated spirit, combining in a bouquet which is truly complex and balanced. The palate is likewise; a masterful combination of fresh material, aged rancio flavours, and beautifully integrated spirit which produces a wine with many layers of flavour, richly textured and intense in concentration, but dry and elegant on the finish. A superb example of this quintessential Australian dessert wine style.

Made from Brown Muscat grapes from our Wahgunyah vineyard planted in 1920. It is from these (replanted) vineyards that All Saints Estate won Australia’s first international Gold Medal, in London, for a sweet blend of Shiraz and Muscat. Brown Muscat is a clone of the oldest and noblest variety of Muscat, Muscat Blanc à Petits Grains (Muscat of Frontignan is a synonym).

The wine is a blend of Muscats of various ages, sweetness levels and flavours, a combination highlighting the benefits of blending selected parcels from different years. The resultant wine is better than any of the individual components used in the blend.

Mid-brown; deliciously fresh and lively with a surge of fruit at once very complex yet vibrant; Christmas pudding with spice; long cleansing finish. Vino-Lok.18% alc. Rating 97 Drink 2009 Date Tasted Jul 08 James Halliday Australian Wine Companion

A blend of the rarest, richest and most complete wines in the cellar, some dating back over 50 years. The combination of great age, complex rancio characters and skillful blending has created a wine with an intensely complex palate with tea leaf, old oak, molasses and malty flavours. A Rutherglen masterpiece.

Originally thought to come from the Hungarian Tokai variety (hence the name), it is now accepted that Tokay is made from the Muscadelle grape, a white variety. The long, warm Autumn days at Wahgunyah are virtually perfect for allowing the fruit to ripen to the high Baume levels and raisining so essential for the style.

Muscadelle has been grown at All Saints Estate since the winery was established in 1864. The current vines were planted during 1962 and 1963. The fruit is handpicked when the sugar exceeds 24 and crushed to release the sweet, concentrated juice. Pre fermentation cold soaking swells the shrivelled berries and extracts flavour from the skins. A minimum of fermentation occurs prior to fortification to 18%. The wine is a blend of selected vintages, stored in large oak ovals in the “chook shed†and racked to bottle as required.

Dark olive mahogany; a sumptuous palate based on 50-year-old solera; another level of complexity altogether, again with a rich tapestry of rancio followed by a drying finish. Vino-Lok. 18% alc. Rating 97 Drink 2010 $110 Date Tasted Feb 09 James Halliday Australian Wine Companion

This is a great celebration of the vital characters of luscious Muscat. Fashioned from barrels of old stock of various vintages, All Saints has lovely flavours of butterscotch and apricot, fresh lifted spirit, and that sensational aromatic profiles. The long, warm Autumn days at Wahgunyah are virtually perfect for allowing the fruit to ripen to the high baume levels and raisining so essential for the style. Delightful on its own as an after-dinner drink, All Saints is superb when served alongside hot oven fresh, steaming and spicey desserts

Pale reddish-brown; clear-cut raisined muscat with notes of glace fruit and treacle; very good balance and length. Vino-Lok. 18% alc. Rating 93 Drink 2010 $31 Date Tasted Feb 09 James Halliday Australian Wine Companion

A rich blend of selected parcels of Tokay chosen for their soft, varietal characters of tea leaf, malt and toffee. Muscadelle has been grown at All Saints Estate since the winery was established in 1864. Originally thought to come from the Hungarian Tokai variety, it is now accepted that Tokay is made from the Muscadelle grape, a white variety. Sip with blue cheeses such as Stilton, or enjoy with cheese or cream based desserts such as tiramisu.

Bright golden brown; is indeed classic tokay, with tea leaf, Christmas cake and toffee flavours, then a long, dry finish. Vino-Lok. 18% alc. Rating 93 Drink 2010 $19.50 Date Tasted Feb 09 James Halliday Australian Wine Companion

The N.V. Calliope Muscat is dark amber-colored with aromas and flavors of figs, dates, prunes, and maple syrup. The wine is amazingly fresh and well-defined with a finish that goes on and on. R. L. Buller & Son was started in 1921 by the grandfather of Andrew Buller, the current winemaker. The winery remains one of the quality leaders in the production of sweet wines from the warm terroir of Rutherglen. Moreover, the wines cannot be duplicated anywhere else in the world. Wine Advocate # 173; Oct 2007 Jay Miller 99 points

Rutherglen is ground zero for one of Australia's great treasures, old fortified Muscats and Tokays (Actually Muscadelle), and Buller's offerings are brilliant examples of these wines.  The Premium Fine Muscats and Tokays are made from material averaging 10-12 years of age and the Calliope Rare Muscats and Tokays are around 50 years of age.  They are spectacular sweet efforts with good acidity that keeps them from tasting cloying or heavy. The Calliope Rare Muscat boasts a deep, dark amber colour as well as layers of flavour and constantly changing aromatics of brown sugar, fig, molasses and Lord knows what else.  It is an extraordinary beverage.100 Points; Robert M. Parker, The Wine Advocate, 08/03 Issue

The Calliope Rare Muscat’s light amber color is followed by an intoxicating fragrance that includes scents of prunes, figs, maple syrup, molasses, and gobs of fruit. The glycerin is extraordinary, the acid level provides freshness and definition, and the finish lasts over a minute.
 
This blend represents the newest bottled offerings from this Rutherglen producer, an area that produces spectacular fortifieds, especially the Muscats and Tokays (actually Muscadelle). Its freshness, good acidity, soaring aromatics, and unctuous flavors must be tasted to be believed. Wine Advocate #161 (Oct 2005)  Robert Parker 96 points 

The N.V. Fine Muscat offers the most complexity of this hedonistic trio. Dark amber-colored, it delivers flavors of toffee, caramel, brown sugar, and dates. All three are well balanced and have long, pure finishes. They are extraordinary values. 96 Points; Jay Miller; Robert Parker's The Wine Advocate

The N.V. Fine Muscat offers the most complexity of this hedonistic trio. Dark amber-colored, it delivers flavors of toffee, caramel, brown sugar, and dates. It is well balanced and has a long, pure finish. R. L. Buller & Son was started in 1921 by the grandfather of Andrew Buller, the current winemaker. The winery remains one of the quality leaders in the production of sweet wines from the warm terroir of Rutherglen. Moreover, the wines cannot be duplicated anywhere else in the world. 96 Points; Jay Miller; Robert Parker's The Wine Advocate

The medium dark amber-colored Premium Fine Muscat (100% Muscat) reveals terrific aromas of toffee, melted caramel, molasses, brown sugar, hazelnuts, and smoke. This blend represents the newest bottled offerings from this Rutherglen producer, an area that produces spectacular fortifieds, especially the Muscats and Tokays (actually Muscadelle). Its freshness, good acidity, soaring aromatics, and unctuous flavors must be tasted to be believed. 96 Points; Robert Parker; Robert Parker's The Wine Advocate

The medium dark amber-colored Premium Fine Muscat (100% Muscat) reveals terrific aromas of toffee, melted caramel, molasses, brown sugar, hazelnuts, and smoke. 95 Points; Robert Parker; Robert Parker's The Wine Advocate

The medium amber-colored non-vintage Premium Fine Muscat offers terrific aromas of brown sugar, molasses, and maple syrup, great persistence on the palate, and a tremendous finish. For the price, it’s a steal! These Australian treasures are fabulous to drink at the end of a meal. Moreover, once opened, they will hold for several weeks, sometimes longer. 94 Points; Robert Parker; Robert Parker's The Wine Advocate

This wine is nearly flawless. Fabulously perfumed as well as unctuously textured, it offers incredible notes of prunes, raisins, honey, molasses, roasted nuts, etc., etc. Australia continues to be a treasure trove for fortified, after-dinner wines. Once bottled, they do not change, and often age up to a decade where well stored. After opening, most will last for a week. This is one of the top wine discoveries of this year's tastings. Many consumers are going to be overjoyed with this offering. 97 Points; Robert Parker; Robert Parker's The Wine Advocate

A rich and luscious tawny port, in the traditional style. Sweet fruit and beautifully integrated oak combine to display all the characteristics of long-term ageing. Deep tawny colour, complex, mature, spicy flavours and deeply satisfying dry finish.

The values in the portfolio are the “Fine” series. The N.V. Fine Tawny is amber brown with flavors of intertwined dates, figs, and chocolate. 94 Points; Jay Miller; Robert Parker's The Wine Advocate

R. L. Buller & Son was started in 1921 by the grandfather of Andrew Buller, the current winemaker. The winery remains one of the quality leaders in the production of sweet wines from the warm terroir of Rutherglen. Moreover, the wines cannot be duplicated anywhere else in the world. The N.V. Fine Tawny is amber brown with flavors of intertwined dates, figs, and chocolate. It is well balanced and has a long, pure finish. 94 Points; Jay Miller; Robert Parker's The Wine Advocate

The wine that provides the basis of this blend dates back to the 1950’s. Only small amounts are withdrawn from this solera ensuring the highest quality and consistency of style. Deep golden. Rich aromas of cold tea leaf, toffee, honey and citrus. Intense and mouthfilling. Malt and toffee combine with rancio characters providing a wine of power and complexity with a luscious yet clean finish. Perfect with fresh fruit, sticky date pudding or freshly brewed coffee and fine chocolates.

Assembled from barrels of base wine and earlier blends sixty+ years of age, laid down by the forebears of the family which is fortunate to be custodian of some of Australia's most ancient stocks. Fruit is left to ripen on the vine until as late as possible to ensure the equisite luscious qualities. Juice is fermented for only a very short time before fortified with neutral spirit and stored in oak to mature. Only the very best fruit from the finest vintages is used in the blend. The fortified cellar remains the domain of ancient barrels gently nurturing their precious contents for decade upon decade of ageing to mellow maturity. No need for cellaring, released at it's peak,

Colour is a rich, deep brown with olive green rim. Bouquet is intense, raisin fruit with nutty rancio complexity, which only comes from very lengthy maturation in oak casks. Palate keeps giving and giving, a texture like plush-lined coffee ice cream, the ultimate in intensity. Raisined sweetness explodes on the front of the palate, the Merchant Prince is infused by a raft of toffee, maple syrup and caramel characters. Complex nutty flavours flow through the full length of the palate and the drying tannin finish lingers for many minutes. This wine may be enjoyed with coffee and petit fours, or the richest of Belgian chocolate, but its myriad of flavours and lingering palate warrant real appreciation on its own

What can I say about these offerings? Made by the incomparable William Chambers, they may be the finest fortified wines in the world. These are all non-vintage solera systems ranging in age from 7-10 years for the straight Muscadelle and Muscat, to around 70 years for the Grand cuvees and soleras dating back to 1890 for the expensive, Rare Muscadelle  and Rare Muscat. My tasting notes are virtually identical each year and the wines are so special they almost defy accurate description.

The Grand Muscat reveals orange marmalade notes. It is an incredibly unctuous, sweet, thick wine, but, like its siblings, it is neither heavy nor cloying because of good underlying acidity. This singular treasure from Australia should not be missed! 99/100 Wine Advocate #148 (Aug 2003) Robert Parker

…few are better than this superb wine. It’s super-concentrated with lush raisin, malt-toffee, rosewater and nutty aromas leading to a sweet, lusciously complex palate that lingers for an age. Ralph Kyte-Powell, The Age epicure, 23 Dec 2003

Full olive-brown; ultra- complex aromas, with a piercing strand of rancio; layer upon layer of flavour, balanced and integrated- no one flavour is dominant. James Halliday’s Wine Companion 2005

This small, family operated winery was established in North Eastern Victoria, by William Chambers in 1858, and is now operated by fifth generation winemaker Bill Chambers. The non-irrigated vines, many of which are over 80 years old, produce low yields with wonderful concentrated flavours.

An opaque black/purple wine. Amazingly thick and chewy offering a nose of tar, over-ripe blackberry and cassis scents. The powerfully flavoured wine oozes across the palate with extraordinary purity, glycerin extract and alcohol. Robert Parker Junior describes this wine as "amazingly thick" with "overripe blackberry and cassis scents" and flavour that "oozes across the palate". 17.0% Alc/Vol

Wow! Deep khaki green in colour, it's incredibly aged and slightly varnishy, with a deep, complex fragrance of licorice, spice and leather. Unctuous, definitively oily, sweet and incredibly concentrated, it remains lively and fresh. Absolutely incredible. 19.6 (98/100) tasting note date: 01/10/1998. Jeremy Oliver

At the top level, the Rare Muscadelle (Tokay) boasts a deep amber color along with a rich, sumptuous nose of molasses, brown sugar, and a smorgasbord of spices and flavors, a whopping, unctuous texture, amazing concentration, and a powerful, heady finish. 100/100 Wine Advocate # 168; Dec 2006 Robert Parker
 
My notes essentially read the same every year, even though the bottlings are non-vintage and I taste the most recent releases. Consistency and greatness are the norm at this Rutherglen winery. The average age is 7-10 years for the regular cuvees, about 70 years for the grand cuvees, and the ancient rare cuvees date back to soleras from 1890. The Muscadelle (Tokay) reveals caramel, toffee, fig, prune, raisiny notes, an incredible, unctuous texture, and amazing zesty acidity which keeps it from being cloying. It is redundant to keep repeating the same tasting notes, so readers will have to take my word for it ... this is one of the world’s most remarkable dessert wines, and is worth every effort to latch on to a half bottle or so. 100/100 Wine Advocate # 161; Oct 2005 Robert Parker

At the top level, the Rare Muscadelle (Tokay) boasts a deep amber color along with a rich, sumptuous nose of molasses, brown sugar, and a smorgasbord of spices and flavors, a whopping, unctuous texture, amazing concentration, and a powerful, heady finish. I have cellared half bottles of these fortifieds for over 15 years, and there has been no degradation of quality during that time. However, once opened, they should be consumed within 3-4 days. My tasting notes are virtually identical each year, and the wines are so special they almost defy accurate description. 99/100 Wine Advocate; Oct 2004 Robert Parker

This non-vintage offering is off any earthly chart in terms of richness and intensity. The major component in these fortifieds dates from 1890. The Rare Muscadelle (Tokay) is a thick, unctuous, brown sugar-imbued fruit bomb revealing notes of balsamic vinegar intermixed with a smorgasbord of heavenly delights including caramel, melted toffee, maple syrup, and Asian spices. It must be tasted to be believed. This singular treasure from Australia should not be missed! 100/100 Wine Advocate # 148; Aug 2003 Robert Parker

Wine Advocate # 143 - Oct 2002 Robert Parker 100/100
Wine Advocate # 135 - Jun 2001 Robert Parker 100/100

Full to medium brown-amber. Incredibly spicy and concentrated but quite reserved, with a very developed bouquet of coffee and spices, cloves, caramel and molasses. Incredibly luscious and concentrated, savoury to finish, it's almost impossibly intense and astonishingly mouthfilling. Rare power and length. Tasting note date: 01/12/1999 (19.4 [97/100] Jeremy Oliver

The Rare Muscat reveals a dark amber color, a fabulous bouquet, great concentration, as well as remarkable sweetness and length, but manages to avoid being cloying or over the top. I have cellared half bottles of these fortifieds for over 15 years, and there has been no degradation of quality during that time. However, once opened, they should be consumed within 3-4 days. 100/100; Wine Advocate # 168; Dec 2006 Robert Parker

My notes essentially read the same every year, even though the bottlings are non-vintage and I taste the most recent releases. Consistency and greatness are the norm at this Rutherglen winery. The average age is 7-10 years for the regular cuvees, about 70 years for the grand cuvees, and the ancient rare cuvees date back to soleras from 1890. It is redundant to keep repeating the same tasting notes, so readers will have to take my word for it ... this is one of the world’s most remarkable dessert wines, and is worth every effort to latch on to a half bottle or so. 100/100; Wine Advocate # 161; Oct 2005 Robert Parker

The Rare Muscat reveals a dark amber color, a fabulous bouquet, great concentration, as well as remarkable sweetness and length, but manages to avoid being cloying or over the top. I have cellared half bottles of these fortifieds for over 15 years, and there has been no degradation of quality during that time. However, once opened, they should be consumed within 3-4 days. My tasting notes are virtually identical each year, and the wines are so special they almost defy accurate description. 100/100; Wine Advocate # 155; Oct 2004 Robert Parker
 
This non-vintage offering is off any earthly chart in terms of richness and intensity. The major component in these fortifieds dates from 1890. The Rare Muscat may be even better, but the system stops at 100 points. It is rich, profound, concentrated, and unctuous, with explosive aromatic fireworks. This singular treasure from Australia should not be missed! 100/100; Wine Advocate # 148; Aug 2003 Robert Parker
 
This offering is awesome. In this wine some of the solera (or base blend) dates back to the 1890s. The wine is sweet, but its extraordinary concentration of flavor, explosive aromatic fireworks, and singular characteristics makes it nearly impossible to describe accurately. Aromas of caramel, toffee, fig, molasses, maple syrup, and oranges macerated in cognac emerge. These change quickly in the glass, providing an orgasmic smorgasbord of flavors. The wine is almost unbelievable in its richness and aromatic complexity. Life's too short not to drink at least a few glasses of this wine. 100/100; Wine Advocate # 143; Oct 2002 Robert Parker
 
It is amazing how many sensational efforts emerge from this country. This luxurious offering possesses such extraordinary unctuosity, thickness, complexity, and richness that it must be tasted to be believed. It is not just a big, thick sugar ball, because it has sound underlying acidity as well as remarkable complexity and freshness. A spoonful or two is enough for most non-gluttons to appreciate the riveting heights this cuvee represents. The wine possesses notes of smoke, roasted nuts, coffee, brown sugar, maple syrup, prunes, honey, fruitcake, overripe orange/apricots, and remarkable spicy characters. This is a riveting example of a fortified dessert wine that I enthusiastically recommend. I use the Rosewood sweeties for many charitable meals/wine tastings I donate, and guests always go ga-ga over these rarities. In summary, life is too short not to try this wine ... a true Australian treasure. 100/100; Wine Advocate # 135; Jun 2001 Robert Parker
 

In centuries gone by, casks of sherry were lashed to ships sailing for the Indies as ballast, and were found to develop an extraordinary smoothness and complexity.  Lustau has revived this style of sherry in the East India wine.   Unforgettable flavours of raisins, candied peel and nuts. Perfect companion to light desserts and cakes, but can also be served with cheeses, or simply as a sweet digestif. Serve at cool room temperature.

Readers looking for something weighty, sweet, and provocative should check out the non-vintage East India Solera. A blend of soleras averaging 15 to 50 years of age, it boasts a dark amber color as well as a huge nose of melted toffee, caramel, figs, and prunes. This over-the-top yet surprisingly vibrant (because of good acidity) effort is best drunk as dessert at the end of a meal. Wine Advocate #159 (Jun 2005)  Robert Parker 94 points

Aged in American oak casks at the Lustau's bodegas in Jerez, the Reserva Fino Jarana sherry is matured through a system of barrels called Solera. It takes several years of topping up the cellared Lustau Reserva barrels with wines from various vintages, to reach the age of consistency in the Solera at which the Fino comes of age.

Pale straw colour, fresh and aromatic. This is a grand Fino, dry and crisp on the palate, yet rich and with a full finish. “Brilliant light straw colour, earthy-mineral nose, subtle and lightly spiced flavors. Dry and soft with a very good texture, full finish with length" -Gerald Boyd. Serve chilled, and once opened, treat the wine as you would a white table wine. Keep in the refrigerator, but consume within a few days, for optimum freshness. A perfect dry apéritif, this is the heart-starting, and very cool fortified white to keep in the fridge for serious thirst quenching, or to serve with good tapas, fresh seafood, oysters and white fish dishes

Textbook Manzanilla! Papirusa is a clean, mildly salinic offering with green banana and toast aromas. The palate is just salty enough, but the wine’s more about almond, apple and lemon peel than saline. And the feel and finish are nutty and warm. A full-bodied but refreshing style as only Lustau can do. Rating: 90 points; Wine Enthusiast

A bone dry Manzanilla from the town of Sanlúcar de Barrameda, light and fresh, very tangy, clean and crisp with just a hint of saltiness.