Tried these three dessert wines over the last few days:
1. Royal Tokaji Furmint LateHrvst Szt.TamasDulo/Mad (11%; www.Royal-Tokaji.com; SaH: 32.4%; RS: 13.3%; 9 first fill 300 l Hungarian oak brls of Dynamis Cooperage; Aged for 6 mo.; WilsonDaniels/Napa) Winemaker: Osvath Fruzsina 2016: Med.dark gold color; strong grapey/very ripe/late hrvsty/figgy no botrytis rather simple nose; soft/porky/underacid very grapey/ripe/overripe/figgy slight earthy bit caramel flavor; long simple/grapey/figgy finish that mirrors flavor; an overripe/late hrvsty/porky white that speaks neither to Furmint nor Tojaji; quite disappointing for the $$'s. $39.00/hlf (KK)
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2. DandelionVnyds PedroXiminez Legacy of Australia XXXO (19.9%; Blended from brls from 1940's; 19'th & 20'th century PX vines; First fortified in 1944; www.DandelionVineyards.com.Au; VineStreetImprts/MtLaurel/NJ) DandelionVnyds/South Australia NV: Deep brown/PX color; intense raisened/pruney/PX/grapey some smokey bit alcoholic rather complex classic PX nose; quite sweet intense grapey/pruney/raisened fairly smokey/peaty rather complex classic PX flavor; very long quite sweet finish that mimics flavor; a lovely light-weight PX that is not as thich & syrupy as moste PX; a really lovely dessert wine at a great price. $21.50/hlf (KK)
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3. Ch. de Fargues AC: Sauternes (??%; MeBaC) Lur-Saluces Fargues de Langon 1976: Deep golden/bronze color w/ tons of tartrate crystals; intense botrytis/peachy/apricotty/Semillon/ripe fig bit caramel/butterscotchy/toasty oak slight smokey/peatyquite complex old Sauternes beautiful nose; slightly sweet/off-dry fairly tart strong botrytis/peachy/apricotty bit earthy/dusty some caramel/butterscotchy/toasty Fr.oak quite complex old Sauternes flavor; very long/lingering strong botrytis finish that reflects flavor; lost a lot of the intense sweetness it once had; a beautiful complex example of an old Sauternes; should go another 10 yrs at least but why bother. $25.15 (Q)
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More cikerklutz from TheBloodyPulpit:
1. The deFargues was a dessert wine Stacey brought from her Dad's stash she inherited. It went beautifully w/ Laura's croissant bread pudding w/ caramel sauce & was not overwhelmed by the dessert.
Tom