Morris Wines

Old Premium Rare Liqueur Muscat NV

Winner Top 100 Fortified Wines
Grape Varieties
Brown Muscat (94%) Rutherglen
Country of Origin
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
    PO 239
    Australia 3685
  • David Morris, Winemaker
  • Phone (61) 418 807131

Lifted, pure and very attractive nose. Incredibly powerful and lingering. Intense. Particularly good match with the mousse. Absolutely delicious!

Deep inky coffee coloured core held to a just greening caramel rim. Rich decadent nose of golden raisins and sweet milky tea and brown sugar baking spice. Intensely sweet and lusciously rich palate of golden raisins, golden syrup and sweet tea, could use a touch of spirit for freshness. The sweetness of the chocolate and the Muscat together leave a slightly cloying finish, a little lift in the Muscat would be a better match with this dish.

A complex, layered nose, lovely medley of fruit, treacle, chamomile and tea, rich and unctuous palate with good acid balance, very long, silky finish. Smart but perhaps could just be a little fresher? Works very well with the mousse – somehow bringing out the orange chocolate notes but not overwhelming with sweetness.

Very deep chocolate-brown with tawny rim. Venerable raisin/muscat aromas. Incredible viscosity and length, with great freshness. With food: Seamless combination with both the chocolate and the orange peel.

Dense and dark colour with green hue, concentrated nose of dried muscatels and spice, incredibly rich and long and intense long fruit, the intense fruit is accentuated and supported by the caramel intensity of the mousse and highlighted by the candied orange.

Dark brown with olive green tints. Rich intense burnt toffee, cinnamon, nutty spice. Very luscious palate. Sweet and rich. Great length. Fabulous pairing.

Dk amber with slight green tints. Perfumed spice, rancio, slight staleness. Rich and concentrated, almost rose-petal, rancio, drying tannins but with length. Food: more perfumed and concentrated, with extra concentration and persistence

The Fortified Wines were judged with

Chocolate Mousse with Candied Orange Peel

Presented by chef Michael Manners


Chocolate Mousse:

  • 100g Granulated Sugar
  • 3 tsp Salted Butter
  • 170g Chocolate 70%
  • ¼ tsp Flaky Sea Salt
  • 180mls Cream (heated)
  • 4 Large Eggs
Candied Orange Peel:
  • Sugar
  • Orange Peel
  • Water


Chocolate Mousse:

  1. Make a caramel with a little water and the sugar.
  2. Whisk in the heated cream – making sure that all the caramel pieces have melted.
  3. Add the chocolate. Whisk well and allow to cool.
  4. Add the egg yolks.
  5. Beat the egg whites and add to the mixture.
  6. Top the set pears with the mousse and allow to set overnight (at least 8 hours) in the fridge
To Serve:
  1. Serve with candied Orange Peel, Cream or ice Cream