Fortified / Dessert Wines
Seppeltsfield Para 1922 100 Year Old Vintage Tawny 100ml
The 1922 100 Year Old Para Vintage Tawny is the 45TH consecutive 100 Year Old Para Vintage Tawny to be released from the historic 1878 Centennial Cellar – seeing 100 Summers and Winters maturing in oak.
This continues the lineage of releases first conceived by Oscar Benno Seppelt in 1878, now commonly known as the ‘jewel in the crown’ at Seppeltsfield.
The custodian of the Seppeltsfield Centennial Cellar, Fiona Donald, Chief Winemaker describes the 1922 100 Year Old Para Vintage Tawny:
“Great intensity harnessed by citrusy acid and notes of sun-dried stone fruit – nutty, spicy, with terrific length. A more savoury expression with focused lift and intensity of spicy walnut liqueur – woody, toasty, some herbal notes too”.
The Seppeltsfield 100 Year Old Para Vintage Tawny is rated as ‘Exceptional’ in the Langton’s Classification of Australian Wine.
The 1922 100 Year Old Para Vintage Tawny has limited availability in 100ml format - hand filled to order, individually numbered and authenticated for collection purposes. Presented in a Jarrah timber gift box with a certificate that can be personalised accordingly.
COLOURDeep chocolate brown with vibrant amber hues.
AROMAFocused lift and intensity of spicy walnut liqueur – woody, toasty, some herbal notes too.
PALATEGreat intensity harnessed by citrusy acid and notes of sun dried stone fruit – nutty, spicy, terrific length.
STYLEIn 1978, the 1878 Para Vintage Tawny became Australia’s first ever wine to be released having spent 100 years maturing in oak barrels. The vision for the 100 Year Old Tawny is credited to Benno Seppelt, son of Seppeltsfield founders Joseph & Johanna Seppelt. Like Seppeltsfield’s many expressions of Tawny, the wine’s composition is made up of red grape varieties and is fortified with Brandy spirit.
The very finest parcels of Grenache and/or Shiraz are selected each year from the Seppeltsfield estate vineyards and reserved for the crafting of the 100 Year Old Tawny. The wine is fortified with Brandy spirit and directed to old oak barrels to rest within the renowned Centennial Cellar. Topping barrels are used to keep a dedicated 100 Year Old barrel as full as possible, as it evaporates over time. The wine is then progressively transferred into smaller barrels as it continues to evaporate and build in concentration. An estimated 3% is lost each year to the ‘angel’s share’, with the wine continually concentrating in flavour, aroma and viscosity during its maturation in barrel.
MATURATIONFollowing open tank fermentation, the wine is fortified with Brandy spirit and directed to old oak barrels to rest within the renowned Centennial Cellar.
WINEMAKERChief Winemaker Fiona Donald
WRITERAndrew Caillard, Master of Wine