All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, and lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. The wines are amongst Australia's and the world's greatest, internationally extolled for their richness and lusciousness. All Saints Estate won the first gold medal for Australian wine in 1873 at the London International Exhibition and continues to win trophies and receive rave reviews today.

$1599each $189DOZEN EACH DOZEN All Saints pride and joy are the oldest vineyard blocks of vines, originally planted just after the First World War. These old-timers are picture-postcard vines, weather-beaten and twisted, defying the years to produce fantastic fruit. Predominantly made from Grenache, Shiraz and Mataro grapes, with added brandy spirit, which is used to fortify the wine, The Keep Tawny expresses the inimitabley rich personality of the deep, rancio-like qualities of Rutherglen grapes. During maturation of any fortified wine a significant amount of wine is lost through evaporation. This loss is normally between two to five per cent each year, and is affectionately referred to as the angels share (now there's something to look forward to!). Alcohol 18.

The wine has a tawny colour with hints of red. The aroma is a mix of ripe berry fruit, with rancio characters from extended barrel maturation. On the palate there is ripe fruit giving a generous mouth feel with hints of vanilla and chocolate. Nuances of deep liqueuring, Port and plum-like, chocolatey and wet with sweet scents of browned old grapes and dried sugary fruit. Delicious, nutty and velvety, ripe yet texturally soft, slabs of melty raisined chocolate, brushstrokes of caramel and Irish coffee, the wine has an attractive drying finish. This wine should cellar extremely well for between one and two decades. Enjoy with a cheese selection (the stronger types) or after dinner with well brewed coffee and a good conversation.

Bleasdale was established in 1850, is classified by the National Trust and is listed on the State and National Heritage Registers. Fully conversant with the soils, the microclimates and the cycle of flooding which nourishes the unique terroir of the estate's vineyards, fifth generation winemaker Michael Potts cultivates the old Grenache and Verdelho vines destined for inclusion into the Wise Old Tawny. A smooth rich Port wine full of rancio and nutty flavours obtained through a slow maturation over many years under small oak casks.

$1599each $189DOZEN EACH DOZEN Assembled from a reserve of barrel aged wines from various vintages, Wise Old Tawny is a mostly Grenache fortified wine with smaller components of Shiraz, Red Frontignac and Verdelho, in roughly equal measure. The historic cellars where the wine is aged were originally constructed with redgum members and limestone blocks. Today the cellar still houses a massive redgum lever press which fifth generation winemaker, Michael Potts uses to make his small batch wines. Though steeped in history, Bleasdale has installed the latest winemaking technology to retain the best qualities of matured reserve wines, whilst delivering to the connoisseur an authentic Fine Old Tawny of consistency and value. Alcohol 18.5%

Colour has developed into a nut red-brown. Appealing bouquets of plum and ginger, sticky figs and ripe date puddings, smokey peat and fine spirit. On the palate lie characters of treacle and walnut, marmalade, beef suet and orange rind, notes of unslated roast nuts and sweet black cherries, strawberry and hints of maple. The wine is deep and rich, the alcohol soothing and suitably attired, flavoursome and beautifully focused, the tannins whisper past with a sigh of relief at being unnoticed. Tawny rancio characters, old barrels and history, Old and Wise and complex, yet offering much freshness and vivacity for such a well developed wine. It calls for Stilton, after dinner coffee, and liquored chocolatey desserts.

A devilishly delicious accord of port wine with real chocolate, Chalmers 1528 commemorates the year in which chocolate was first brought to Europe from the Americas! Chalmers integrates the full flavoured, oak matured tawny port styles of the old world with the hedonistic pleasures of exotic dark chocolate from the new world. A luscious rancio and cappucine palate, one of the few toothsome beverages that is suitable to be served at every opportune moment, it's universal appeal will captivate the connoisseur and excite the epicurean.

$1599each $189DOZEN EACH DOZEN A singular blend of chocolate with fine old tawny port by Ballande Australia. Grapes are selected on the basis of heightened flavour profiles, good natural fruit sugars, ripe healthy tannins and judicious, complementing acids. Grapes are crushed and inoculated by aromatic yeasts, juices are vinified until the stage when sugar levels and flavour characteristics peak, whereupon a neutral spirit is added to arrest the fermentation. Following a transfer into prior use oak barrels for maturation and development of rich nut and rancio characters, the tawny port is treated to a fusion with the most exquisite dark chocolate, an immensely satisfying, toothsome delight to savour and to share. Alcohol 17.5%

Light tawny with darker robes. A bouquet of cherry, cocoa and cinammon, plum and allsorts are fully integrated into a mist of liqueured chocolate. A rich palate of aged rancio with violet crumble in a luscious dessert wine that's fully versatile, especially good just on it's own.

Silver Medal Winner Decanter Wold Wine Awards 2007, Bronze LA International Wine Competition. Tokay grapes for the Muscadelle are harvested late in the season to achieve maximum ripeness. Unlike table wines and vintage ports which use fruit from specific vintages, various casks of wine are aged separately. During this period the casks are assessed to determine into which wine they will be eventually blended.

$2399each $285DOZEN EACH DOZEN Generally, the vineyards situated on the slopes around Rutherglen tend to have a higher proportion of loam with the presence of stones, while the vineyards on the flat have a higher clay content. Rod (cane) and spur pruning on the vines with each vine having two rods with eight to ten buds on each. All the grapes at Rosewood are hand harvested. Once the fruit is crushed and de-stemmed the must is placed directly into the press and the resultant juice is then fortified with neutral grape spirit to between 18 and 19% alcohol. The neutral spirit is used to allow the primary fruit characters of the wine to express themselves. The wine is then placed into various oak barrels of between 500-450 litres for maturation.

A deep amber color along with a rich, sumptuous nose of molasses, brown sugar, and a smorgasbord of spices and flavours. It is the freshness of aroma, fruit and spirit on the lengthy, flavoursome palate offered by this young wine that provides a breathtaking introduction into the world-class range of Chambers Rosewood fortifieds. A whopping palate like rum and raisin ice cream, amazing concentration, great strokes of tanned fruit complexity, Rutherglen rancio, and a powerful, heady finish.

The growing terroirs of Rutherglen are an extraordinary confluence of soil and microclime which translate into distinctive fortified wines, praised and cherished by the world's most discerning enthusiasts. Parcels of intensely flavoured Shiraz grapes, grown to younger vines on the Chambers Rosewood property are vinified and barrel aged into a generously flavoured Ruby Port exhibiting good varietal plum and chocolate fruit. Highly enjoyable as an accompaniement to heartily flavoured flavoured meat dishes, rich sauces and of course dessert.

$1699each $201DOZEN EACH DOZEN Established in 1858, Chambers Rosewood have continued to produce the richest, most complex dessert wines. Their ancient, rarest stocks date back to soleras from 1890, the unirrigated vines, many of which are over eighty years old, yield scant harvests of precious grapes which are endowed with wonderfully concentrated flavours. All the work is performed by hand and nothing is done hastily. The vineyard crew truly have their work cut out for them in protecting the vines and curbing the spread of disease. As ever, the focus is on producing the best quality fruit. Co-ordination of the harvest is a big job as it's reliant on the weather and vagaries of season, as various varieties and individual blocks ripen at different times.

Garnet red in colour. A complex, spiced cherry, black and blueberry bouquet, complexed by sweetly scented liquorice and the savouryness of tar. Mouth filling palate of ripe plum and cherry fruits over coffee and dark rich chocolate flavours. An impressive finish of great length and lingering dried festive cake fruit characters. The fortified wine of choice to accompany ice cream based desserts and good coffee.

De Bortoli remain in possession of one of the most extensive aged fortified wine collections in Australia. They have acquired precious stocks of very old wines from Rutherglen and the Barossa, from time to time assembling them with their own substantial reserves to make a Very Special Old Port, the final blend at an average age of 21 years.

$3999each $477DOZEN EACH DOZEN De Bortoli can draw on precious old stocks from which to assemble Old Boys Tawny. Topping up the wines as they age in barrel is an important part of the process. Some of the older barrels were close to forgotten when inventoried by De Bortoli and this has kept the winemakers on their toes as they balanced the fluctuation of flavour from sample to sample. It is essential for grapes to ripen on the vine until an intense concentration of flavours have developed and the fruit is very sweet. After crushing and partial fermentation to retain some residual sugars, the wine is pressed and fortified with neutral spirit prior to maturation in a selection of large and small format oak casks. Alcohol 19.5%

Classic tawny colour with streaks of amber. An array of aromas on display, dark raisined fruits and mocha, hints of vanillin oak and nutty aged barrel characters. Initially luscious with richly concentrated fruit and nut flavours. Nuances of mocha and coffee have integrated over time with vanillin oak to develop complex, barrel aged flavours in harmony resulting in a smooth, lingering drying finish. The traditional after dinner wine to be savoured alongside desserts, coffee and cheese.

Named after Sir Henry Galway, Governor of South Australia from 1914-1920. Governor Galway was a frequent visitor to the wineworks, and on each visit he would conduct a tasting of the finest pipes (500L barrels) of port. Whichever pipe was most to his liking was set aside and inscribed as Galway's Pipe, the particular blend that was to be used exclusively for service at Government House. The many components of Galway Pipe have an average age of twelve to fifteen years, precisely the same as it was back in Galway's day.

$3499each $417DOZEN EACH DOZEN Tasting Galway Pipe is an experience to be enjoyed. It's a chance to treat your own palate, whether you are an experienced connoisseur of good port, or if you're only just beginning to learn about the wonders of fortified wines. To this day, the barrels which carry and mature the batches of Galway Pipe play an important part in the winemaking process. Coopered from tightly grained select oaks, they are integral to the soothing and satisfying personna of the finished port. Whilst the final composition of Galway Pipe varies somewhat, it is normally blended from several batches of red varieties, including Shiraz and Tokay. Alcohol 18.5% Residual sugar 6.5g/L.

Chocolate and currants, liquorice-like aromas, a very porty wine, immaculately blended, there are bouquets of marmalade and sweet tobacco, violets, musk and leather. The extended barrel maturation has lent the wine a distinct rancio character on the nose that is characteristic of the finest port-style wines made in Australia. On the palate the wine has a high level of sweetness complemented by a relatively low pH and therefore a good level of fresh acidity. This results in a wine that has pronounced aged character but maintains a freshness and a long dry finish - avoiding any cloying character. Quality brandy spirit has added to the complexity on the palate. Try with a crumbly aged cheddar and roasted chestnuts.

Vinified from the Barossa's traditional tawny varietals, mostly Grenache with some Mataro and Shiraz, assembled to an average age of six years.

$1499each $177DOZEN EACH DOZEN Grant burge is well positioned to produce the Barossa's most remarkable, aged tawny port wines. Following harvest and the crush, vinification is initiated in traditional open fermenters, to be stopped at the desired sweetness by the addition of high quality brandy spirit. After pressing and clarification, the wine is matured in a selection of older oak barriques and hogsheads, allowing it to slowly develop harmony and complexity without adding any obvious oak character. A solera system of rack offs and top ups is employed to construct a palate of consistency and improve the quality of wines into perpetuity. A limited quantity of Aged Tawny is drawn for bottling each year and the barrels topped up with selected younger stock.

A lovely golden tawny colour with red tinges. The spicy fruit flavours are a legacy of the high proportion of Grenache and add a lifted freshness to the more complex aged characters in the background. The palate is smooth and rich, with the mid-palate sweetness balanced by an elegant drying finish.

JMK is a luscious fortified Shiraz from fruit grown to choice rows of the Kalleske vineyard, including the renowned Greenock block, vinified and vintaged on the family farm. JMK Vintage Port is dedicated to fifth generation grapegrower, John Malcolm Kalleske (JMK), who has tended the Kalleske family vineyards for more than fifty years. The vineyard for this special wine was hand pruned and harvested by John, JMK Vintage Port reflects the dedication showed by John and all those generations of Kalleske which came before him, toward their treasured family vineyard.

$2699each $321DOZEN EACH DOZEN Harvesting in five batches over a schedule of three weeks provides varying levels of sweetness and complexity to the finished wine. Grapes are vinified in open top fermenters and treated to a regimen of pumpovers twice daily. At four to eight days after harvest, a portion of the free-run is drained and fortified to arrest ferments and retain some natural sweetness. A combination of young and old, up to fifteen years, brandy spirit is used to fortify the wine, achieving added complexity. Following fortification, the wine was matured in well seasoned oak hogsheads for eighteen months. At this time, only the very best barrels were selected to be included in the assemblage and bottling of this very fine liqueur Shiraz.

Deep purple black in colour. On the nose are enticing aromas of xmas cake and dark spiced berries, chocolates, perfume, marzipan and plum. These superb pure fruit flavours continue on the palate, luscious, rich and full bodied with deep intensity. Essences of rancio and sweet tobacco leaf, marmalade and dried apricot. The palate is harmonious with moderate sweetness, balanced alcohol and a velvety mouthfeel. A lingering finish completes a classy Port.

An indulgent Ruby Barossa Port for hedonists who also love their chocolate. Quite frankly, not a frivolous drink by any measure, but a seriously well made Barossa fortified wine that's been steeped in fine dark German chocolate, a concoction of spices and three year old Brandy. An immensely pleasureable wine to accompany your coffee and your dessert, or to set the background for those special moments. Discover ecstasy, unwind and relax in front of a DVD or cosy wood fire, with just any old lover, and Kellermeister Sable.

$1999each $237DOZEN EACH DOZEN Kellermeister Wines is a small family owned estate nestled in the Barossa's Lyndoch Hills, founded in 1979 by Ralph and Val Jones. Ralph Jones was national marketing manager for Orlando Wines for fifteen years, prior to starting his own operation. Winemaker Trevor Jones excels at things dessert wine. Trevor's most recent successes came from the highly respected reviewer Wine Advocate Robert Parker, who awarded two perfect 100 point scores (never before assigned by Parker) for Trevor's Old Barossa Tokay and Barossa Liqueur Shiraz Tawny. These were recently followed by Boutique Wines of Australia Best Riesling, won by Trevor's Eden Valley Riesling. Alcohol 18.5%

Deep colour. Bouquets of rancio and ribena, rich dark chocolate and plum, figures of cherry and leafy mint. Gorgeous texture, it slides round the tongue and slips through the teeth, complexities of nutella and hazelnut, confection like violet crumble and nutella, seamless expressions of cookies and fruit, it's all raisin and gateaux. Sip Sable through a topping of cream, it's divine in warmer weather when served chilled or on the rocks.

McWilliam's can trump the market when it comes to offering quality Ports that are complex, mature, and authentic within this range. This fine aged Tawny is made from Shiraz and Mataro, with a small proportion of Grenache fruit, blended to an average age of five years. The fruit, picked late in harvest to maintain the sweetness of the style, is sourced entirely from the Riverina wine region in New South Wales. A large proportion of the fruit is sourced from McWilliam's own estate vineyards, with the remainder from very long-term contracted growers.

$1399each $165DOZEN EACH DOZEN The fruit is harvested at above 14° baumé, crushed into open fermenters, and then partially fermented on skins for between seven and ten days to extract maximum colour and flavour. Fermentation is arrested at the desired sweetness by the gradual addition of a high quality neutral spirit, which is also made at the winery. This gradual fortification of around two per cent alcohol per addition helps control fermentation and ensures seamless wine and fortification integration. Following the wine's clarification and filtration, it is matured in small, old oak barrels for an average of five years. The final blend is then cold stabilised and filtered prior to bottling. By Simon Crook McWilliam's senior fortified winemaker.

McWilliam's Hanwood Classic Tawny is a lighter, fresher style Tawny than McWilliam's Hanwood Ten Year Old. It is brick red in colour with amber tones. Rich rancio characters are obvious on the nose. Walnuts and ripe sweet tobacco leaf, excellent concentration of fruit, thick with nuances of marmalade, leather, cocoa and ribena. A lively fruit acidity, very complimentery, wraps itself around the finely pitched sweetness of this Tawny wine. The palate is sweet to start off with, and then dries off beautifully to a clean, persistent finish. Superb mellowness derived from ageing in good oak barrels that are more than ten years old, allowing the wine to slowly develop complexity without obvious oak flavours and characters.

Fortified from the classic Australian Tawny varietals, predominately Shiraz and Grenache.

$5999each $717DOZEN EACH DOZEN Morris are custodians to some of the oldest stocks of maturing fortified wines in Australia. Their quarantined Rutherglen vines yield some of the nation's most spectacular fruit. Shiraz and Grenache grapes are encouraged to ripen fully before harvesting. Following the crush, a partial fermentation is initiated before pressing. A specially selected low strength spirit (alcohol with character) is added to arrest fermentations and fortify the young wine, followed by transfer into a selection of old, seasoned oak barrels and casks for several years to develop the inimitable aged rancio tawny characters. Only the best casks, some as old as forty to fifty years of age will find their way into Old Premium. Alcohol 18.0%

Medium depth tawny with olive green hues indicating a wine of tremendous age. Lifted aromas of mature fruit perfumes and developed rancio complexity. A profound, multi layered structure of mature fruit flavours, with aged oak/rancio expressions and almond flavours, balanced by a deep spirit dryness, continuing on a long and persistent, flavoursome and textural palate. The classic, rich and full Australian style, offering tremendous evolved rancio, fruit and spirit characters.