That’s one of my absolute favourites from ProWein which deeply touched me. The 1923 Seppeltsfield Para Tawny reflects incredible depth, complexity and length as well as Australian history. It’s bottled and released after 100 years of maturation in barrel. A relict from difficult economic times which have a lot in common with our days. How to describe the wine? Not an easy thing because of its astonishing complexity: dark mahogany colour and nearly sirupy viscosity. Dried stone fruit peels, raisins, walnuts, pistachios, tobacco, smoke, autumn leaves and countless things more. Fresh acidity and solid tannins are framing perfectly the residual sugar. Magnificent!!
