Morris Wines

Old Premium Rare Liqueur Muscat NV

Award
Winner Trophy Fortified Wines
Grape Varieties
Brown Muscat (94%) , Rutherglen
Country of Origin
Australia
Alcohol Content
17.0% Alcohol by Volume
Wine Type and Oak Treatment
Port, Tawny, Vintage, Ruby, To Fortified with Oak Treatment
Recommended Retail Price
RRP AU $90.00
  • Morris Wines
  • David Morris, Winemaker
    John Casella, Proprietor
  • E: David.Morris@morriswines.com
    T: (61) 2 60267303
    M: (61) 418 807131
  • PO 239
    RUTHERGLEN, VICTORIA
    Australia 3685

Very aged, treacle, molasses and dried fig notes. Highly viscous palate, very sweet but with balanced spirit. Showing lovely development here, very long, sustained and complex finish. The brownie brings out the coffee-ish rancio flavours in the wine, adding more complexity and balancing its sweetness to deliver a powerful, decadent match

Deep mahogany hue. Intense bouquet of stewed sultana. Luscious and intensely sweet ? excellent concentration and power, the intense sweetness not quite fully balanced. The chocolate brownie brought out the stewed sultana notes in the wine and made the wine taste less sweet.

Complex and rich nose. Super concentrated and long. Wow! Avery good match with the dish with plenty of synergy of flavours and length. If I could give an 11 I would!

Lifted muscat and caramel, brooding and bright at the same time!. Oily mouthfeel, textured and chewy, rounded fleshy, concentrated and robust. Very complex style. Good balance and sweetness and acidity. A very well matched dish the hazelnuts being highlighted, the bitterness of the chocolate surrounding the sweetness of the wine. A good pairing but not an exciting promotion of the wine.

Rich and powerful, plum pudding, Christmas cake, dried figs, dates and currants. Note cloying, great acidity to carry the sweetness over the palate

Very deep brown. Intense prune, spice. Very rich and filling. Lots of toffee and burnt caramel. Extremely rich and lingers?..forever. Great match, accentuates the hazelnut flavours which go on forever.

Another wine that looks like a 200K sump oil change from the Hilux. Great nose. So many layers. Iodine, fish guts, Xmas pudding, Grandmother?s rose water, raisins and pear. Terrific aroma. Palate backs that up with just the right ampunt of sweet freshness to carry the wine along. Like the Muscadelle ? a real piece of Australian winemaking history and a pleasure to taste. With Food ? again, wine dominates and strongest food note is roasted hazelnut. Still a lovely combo.

The Fortified Wines were judged with

Chocolate Brownie with apricot and toasted hazelnut

Presented by chef Marcell Kustos

Ingredients

Brownie

  • 185g unsalted butter
  • 185g dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g milk chocolate
  • 3 large eggs
  • 200g caster sugar
Hazelnuts
  • 100g toasted, halved
Apricot sauce
  • 100g dried apricot
  • 150g sugar
  • 500ml water
Crème fraiche to serve

Method

  1. Pre-heat the oven to 180 degrees.
  2. Cut unsalted butter into small cubes and tip into a medium bowl.
  3. Break dark chocolate into small pieces and drop into the bowl.
  4. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  5. Remove the bowl from the pan.
  6. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.
  7. Tip plain flour and cocoa powder into a sieve held over a medium bowl.
  8. Tap and shake the sieve so they run through together and you get rid of any lumps.
  9. Chop milk chocolate into chunks on a board.
  10. Break eggs into a large bowl and tip in golden caster sugar and whisk until double in volume.
  11. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.
  12. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  13. Gently fold in this powder. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. You don’t want to overdo this mixing.
  14. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
  15. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  16. Put in the oven and set your timer for 25 minutes.
  17. In a medium pot, cook apricots, in water and sugar for 10 minutes. Then place it in a blender and blend until smooth.
  18. Serve brownies with apricot puree and toasted hazelnuts.

R L Buller & Son Perpetual Trophy for Best Fortified Wine of Competition