What a fun style of sweet Sherry! Medium brown in the glass, with enticing aromas of roasted figs, brown sugar, golden raisins and spiced Christmas cake, this wine is sweet but not tooth-achingly so. Lighter on its feet than a PX, but still rich and unctuous on the palate, this would be a great pairing for dark chocolate or a crème Catalan, though to be honest it’s pretty delicious on its own, too.

This is such a pretty pretty pretty dessert wine, which is probably a little surprising since it's got that distinctly brown color that we typically prefer wines not have. This is a sherry and is made with a fun process that partially involves boiling some of the juice to concentrate it and then pour it back into the very very low alcohol (2%) wine that you've made before fortifying it in the end. The nose is super floral with touches of brown sugar and caramel showing through, along with a sort of brighter fruit that it's hard to put my finger on at the moment, and then on the finish a touch of black tea. The palate is pretty much what I've always thought kissing an angel would be like, it's sweet and floral and there's this kind of blackstrap molasses meets dried fruit note in the very finish that is I feel is from the boiled grape juice and really ties the whole palate together amazingly. This is just a fantastic dessert wine, and really is sweet enough to pair with most desserts that you might bring to the table, I would definitely do this more with cake than pie, but poured over some vanilla ice cream this would be insanely good also.