Morris Wines

Old Premium Rare Liqueur Tawny NV

Winner Top 100 Fortified Wines
Grape Varieties
Durif (26%) Rutherglen, North East Victoria, VIC, Australia
Country of Origin
Alcohol Content
20% 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

Attractive. Some oak complexity? Very rich and sweet. Alcohol slightly out of Vance with some heat apparent. Woody on the palate. Slightly mousey. Some nice synergy with the dish

Vibrant deep amber core to pale greening caramel rim. Intense exotic rancio notes of linseed oil, shoe polish and sweet dried fruits, smoke with burnt caramel. Warm alcohol spirit supports the ripe raisin, salt-caramel and dried fruit palate. Medium length palate. The chocolate mousse and caramelized orange peel is a sublime pairing with the tawny port the fruit cake and dried fruits and burnt caramel flavours harmonize sensationally with the chocolate mousse. A seam less pairing.

Rancio, fruitcake and chamomile, palate is sweet with muscovado sugar notes, good length but tannins a little edgy, perhaps it just lacks a little freshness? Lots of good elements there and gets more interesting as it sits in the glass. A surprisingly good match with the mousse, tannins resolve and the spirit and acidity cut through the dish’s richness.

Bright mid caramel-bronze colour, ruby tints. Distinct rancio, walnut and caramel/honey. Obvious maturity. Rich cedar and tobacco flavours, very prominent sweetness, good even structure, great length. Clean finish. With food: good combination

Tawny, lifted rancio and toasted nuts on the nose with heady spirit, intense sweet fruit palate, high acidity, the dish adds complexity and sweetness, needs to be fresher.

Deep Tawny, golden brown rim. Intense dried fruits and walnuts, brown sugar. Quite luscious on the palate. Crème brulée, burnt toffee, rich and lingering. Together flavour just linger across the palate.

Dark amber. Old oak, toasty age, rancio, slight staleness, but has character. Very old material, starting to dry out, ok Residual Sugar, drying tannins, lacks freshness. Food: hasn’t really helped, semi covering the drying tannins.

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