Arguably Australia's finest wine treasure and a link to our colonial past. Laying in puncheons (475 litre barrels) for 100 years, Seppeltsfield 100 Year Old Para Tawny is bottled to request as only 500 litres remains after the angels have taken their

Arguably Australia's finest wine treasure and a link to our colonial past. Laying in puncheons (475 litre barrels) for 100 years, Seppeltsfield 100 Year Old Para Tawny is bottled to request as only 500 litres remains after the angels have taken their

SEPPELTSFIELD 18 Year Old Para Rare Tawny, Barossa Valley

Kalleske JMK Vintage fortified has been made in honour of John Malcolm Kalleske who has hand tended the vineyard where the fruit for this fabulous VP is sourced from for over 50 years. Kalleske's first attempt at a vintage fortified has seen it excel beyond belief. A very 'serious' style fortified without any of the candied sweetness sometimes evident in Australian 'ports', but a lip-smacking sweet/savoury blend that is at home more in Portugal than in the Barossa Valley. Outstanding.

Christmas in a glass! Rich and intense with apricot and marmalade characters. This fortified Pedro Ximénezwas made from grapes grown in one of the last remaining Pedro plantings in the Barossa Valley. Amber in colour, the nose and palate display attractive marmalade and citrus peel characters.

First released in 1953, this wine commonly known as Para Port is based on Grenache, Shiraz and Mataro, matured in seasoned oak barrels for around 28 years. The vintage date refers to the oldest component of the blend, which conflicts with current labelling standards.

If you’re looking for something luscious and sweet to ignite those internal embers, you needn’t go any further than this ever so tasty Barossa Muscat. Made by the iconic Lou Miranda Estate who are known for their solid stickies, this aged Muscat (which is the personification of Christmas pudding) is perfectly suited to anyone with a sweet tooth and even if you’re like me (Team Savoury), you’ll still be blown away by the notes of fig, spice, cloves, maple syrup and caramel. We can’t think of a better way to spend Saturday night than with a bowl of vanilla ice cream drizzled with a deliciously warm Muscat and you guys asked for Muscat, so we brought you THE Muscat.

After being saved from fortified oblivion, Seppeltsfield have re-emerged as a vital and important player in the Australia fortified market. This is the quintessential aperitif. Bone dry with great finesse, tangy and nutty, with a crisp, dry, lingering finish.