Seppeltsfield Paramount Dp64 Tokay Nv Half Bottle 375Ml
SKU
SEMDNVNV05 UCAU
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100 Points - Ralph Kyte-Powell, The Age
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99 points - Lisa Perrotti-Brown MW, eRobertParker.com
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Multi-vintage blend featuring a parcel of 1922 vintage
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1 or more bottles$629.10
Editors notes
100 Points - Ralph Kyte-Powell, The Age
Aromas of espresso, vino cotto, panforte, old furniture. The rich palate expresses date and prune reduction, dark chocolate, coffee roast.
The Paramount DP64 Tokay is crafted using the Muscadelle variety For nearly 140 years, the Rutherglen region of North-Eastern Victoria has been producing this fortified treasure. With extended ripening on the vine, the resultant fruit is high in natural sugar which is then briefly fermented and fortified with a neutral spirit, to produce an indulgent and seamless wine. The Paramount DP64 Tokay is a blend of many vintage years, however maintains an average age of 32 years. Remarkably, the Paramount DP64 blend features a small parcel of vintage-dated Tokay from the 1922 vintage.
Details
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Wine Type
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Grape
- Mineral
- Musk
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Palate
- Musk stick
- Pear
- Rockmelon
Food Pairings
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Cheese -
Dessert
Critic Scores & reviews
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The Wine Advocate
99"This nose runs the spectrum of baking spices and fruitcake aromas with some toasted almonds and hazelnuts. After a few minutes in the glass a complex undercurrent of new aromas develop - meaty, earthy, leathery. On the palate this is a very elegant wine with less sweetness and heat here than with the other Seppeltsfield fortifieds, though still a rich, full bodied style. Medium to high acidity with a long, complex finish."
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James Halliday
99"Dark umber-brown grading to dark olive-green on the rim; pours as thickly as any rare North East Victoria fortified, and similarly stains the glass; burnt toffee, celestial wild honey, Christmas cake, way beyond tea leaf/cold tea; explodes in the mouth, the tsunami of flavours almost painful, but constantly changing, a vinous equivalent of computer laser-colouring of buildings."
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Gary Walsh
98"Woah! The colour of an eagle's eye and it clings to the side of the glass like a five year old to its mum's leg on the first day of school. Kopiko lollies, polished wood, chocolate, dark plum pudding, walnuts etc. etc. Palate saturating, viscous and round, all coffee and fig and dates - so much flavour with just the right amount of acidity to keep it in check - and a rolling finish drenched in sweet coffee with an impossible level of sustain. To paraphrase one of the greats - Nigel Tufnel: The sustain, listen to it. Marty DiBergi: I don't hear anything. Nigel Tufnel: Well you would though, if you were drinking this. Awesome."
Other vintages
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Locations
Australia
Australia's wine industry is a thriving part of the country's economy, contributing significantly to employment, production, export, and tourism. In fact, the industry is the fourth-largest wine exporter in the world, shipping out 760 million liters of wine to countries including France, Italy, Spain, and the UK. One of the key factors contributing to Australia's success as a "New World" wine producer is the formal export and marketing of its wines through Wine Australia.
Australia's wine regions are scattered across the south and southeast, with almost every state boasting its own vineyards. Victoria, for example, is home to an impressive 21 wine regions. Some of the most famous wine regions in Australia include Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley, and local regions to New South Wales such as Cowra, Southern Highlands, and Mudgee.
Australian winemakers are known for producing a diverse range of grape varieties, with Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and Pinot Noir being among the most popular. They tend to focus on producing wines that are ripe, fruit-forward, and easy to drink, using modern winemaking techniques and equipment such as stainless steel tanks and temperature-controlled fermentation.
With its bold, fruit-driven flavors and reputation for quality and diversity, Australian wine has become a popular choice for wine lovers around the world. And with such a broad range of wine regions and grape varieties, there's something for every palate to enjoy.
South Australia
If you like Australian wine, then you probably like South Australia wine. The rich reds produced there put Australia on the wine-making map of the world. With over 40% of the country's vineyards, South Australia can rightfully call itself the wine state.
Wines are produced in several regions throughout the state, though many are naturally grouped together, like Barossa and Eden Valleys, only 15 minutes apart. They include such regions as Barossa Valley, Clare Valley, Eden Valley, Coonawarra, Adelaide Hills, Kangaroo Island, Langhorne Creek, The Limestone Coast, McLaren Vale and Wrattonbully to name but a few!
Barossa Valley boasts some of the oldest vines in Australia dating back to 1843 and produces some of the world's finest Shiraz, whilst the 'terra rossa' soils of Coonawarra is most suited to producing outstanding Cabernet Sauvignons. If you're a fan of Riesling, Clare Valley is a great place to explore and for a Maritime climate not dissimilar to parts of the Italian coastline, seek out the wines from McLaren Vale.
Barossa Valley
The Barossa Valley is about an hour and a half drive to the North of Adelaide, in South Australia and is the oldest wine region in the country, founded by German settlers. The region can be credited with putting Australian wine on the world wine map, thanks to Shiraz, which thrives in the warm climate (though Hunter Valley Semillon also contributed.)
For many years traditionalist wine makers thought the grape variety was best suited to the cooler climates of the Rhone Valley and that the variety would cook in the warmth of the Australian sun. Although South Australian Shiraz is a bigger, beefier wine than its southern French counterpart Syrah, no one can deny the region's propensity to produce world-class wines.
Not only Shiraz is cultivated in Barossa Valley, with other red varieties such as Grenache, Mourvedre (Mataro) and to a lesser extent Cabernet Sauvignon. The white varieties that thrive best seem to be Semillon, Chardonnay and Rhone varietals like viognier, Marsanne and Roussane.
The Valley has many subregions which all have unique terroirs. Seppeltsfield, Marananga, Greenock are to name but a few. With a huge number of wineries in such a small area and a host of accommodation, the region is very popular for wine tourism. In the words of Master of Wine Jancis Robinson, the Barossa Valley became "Australia's quintessential wine region."
About the brand Seppeltsfield
In 1849, Joseph Ernst Seppelt, a merchant from Poland, migrated to Australia with his family. In 1851, he and his family settled in the Barossa Valley and bought the property which they named Seppeltsfield. When Joseph died, his eldest son, Benno, took over and continued to expand Seppeltsfield, and by the 20th Century it was Australia's largest winery, annually producing 2 million litres of wine. Later generations expanded both wineries and vineyards. Seppeltsfield is now one of Australia’s oldest wineries.
Their 100 hectare vineyards produce some of the world’s finest Shiraz, and also include plantings of Grenache, and small plantings of Touriga and Palomino. The soils are heavy and red brown, and the location is warm and dry with an average of only 500 mm annual rainfall.
Seppeltsfield is famous for its signature wine, the Para Tawny, the only wine in the world to release a 100 year old, single vintage every year.
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