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cooled and put straight into barrel with all solids for a natural fermentation
The introduction to some subtle changes from the first recipe have enhanced the the perfect balance and produced a whisky not to be missed
and then left on skins for up to 33 days to stabilise and make structurally sound in an exceptional ripening year with quality tannins
the wine may still retain structure and length
STYLE Para Liqueur is one of Seppeltsfield's most recognisable wines
Seppelt Para Liqueur Port No. 113 Old Liqueur Port 750ml Mourvedre cooled and put straight intolevel 5cm below bottom of capsule, cellar nicked capsule Style: PORT Region: BAROSSA VALLEY Country: AUSTRALIA First released in 1953, the wine commonly known as Para Port is based on Grenache, Shiraz and Mataro, matured in seasoned oak barrels for around 28 years. The first releases of 'Para Port' were 1922, 1925, 1927, 1930, 1933, 1939, 1944 and 1947. The vintage date, however, refers to the oldest component of the blend, which conflicted with the
