Exhibits ripe fruit aromas including toffee, apricot, raisins and roasted nut.
The palate is sweet and silky smooth, displaying an array of concentrated flavours with extraordinary richness and intensity.
Drink now or cellar for many years!Download Tasting Notes
Picked at 20–24 Baume from select Western Australian vineyards dating up to 80 years old, the juice was fortified on skins, left for seven days and then pressed. The fortification process meant that the wine did not undergo fermentation and was allowed to settle in tank for six months before being filtered to a seasoned oak ‘solera’ system. A solera system is used for ageing as it allows fractional blending over time. This results in wines of consistency and quality every year.
The final wine is drawn for bottling in small quantities from barrels at the bottom end of the solera. Those barrels are then "topped off" with wine from the middle set in the system. The barrels at the very top of the solera are “topped off” with new wine, filtered straight from the tank.
Millbrook’s solera system is well established and now in its 13th year. The system yields a wine that has complex and mature flavours (from the older wines) and a fresh crispness (from the younger wines).
Pedro Ximénez 100%
Blue cheese, quince, and sourdough bread.
Among the very noble varieties of Spain, pedro ximenez's home is in the semi-arid turf of Andalusia, right by Cordoba. Toffee, walnut and varnish here, with treacly acidity serving as a righteous pillar of sense and restraint, miraculously transforming the immense sweetness into a sense of savouriness. Made across a solera, fractionally blended to deliver one of Australia's finest interpretations.97