Sandalford Founders Reserve Liqueur Tawny
Our Founders Reserve Liqueur Port has had a name change, and will now be known as the Sandalford Founders Reserve Liqueur Tawny. This brings us in line with the Fortified Wine Code Of Practice, which provides standardised names and descriptors of Australian Fortified wines.
Winemaker comments
Winemaker Notes
Our Founders Reserve Tawny is a complex meld of dried figs and raisins with rancio barrel aged nuances. The palate is sweet and ripe of spicy fruit compote and matured oak. An attractive liqueur style tawny with great length and a clean finish.
Meet the maker
By the time I turned 18, I had become fascinated with wine. I was keen to learn as much about wine as I could and I received some great advice: to work in the industry before committing to any tertiary study....
Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Continue Reading > I was lucky enough to get my start at the cellars at Houghton Wines, here in the Swan Valley. I loved it, and it was the beginning of a career which was to eventually see me spend 20 years with Houghton’s. But first, I wanted to discover what traditional winemaking was like in the northern hemisphere. I took myself off to Burgundy, France, where I worked several vintages learning as much as I could about the craft of winemaking from some the best in the business. Returning to Australia I continued my career, picking up a few awards in the process of learning more and more about winemaking and achieving Bachelor of Applied Science and Oenology at Charles Sturt University, NSW. I was awarded the inaugural Gourmet Traveler Young Winemaker of the Year 2001, James Halliday’s Winemaker of the year in 2009, Winemaker of the Year in Ray Jordan's 2017 Annual West Australian Wine Guide, and I’ve judged extensively at capital city and regional wine shows. Australia makes some amazing world class wines! I’ve been fortunate to be Senior Winemaker at Sandalford Wines since March 2021 and I’m delighted every day by our estates’ old vines, the passion of the viticulture team here, and the outcomes we are able to achieve each vintage.
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Tasting notes
Varietals
Colour
Other Notes
A classic caramel tawny.
Nose
Production
Full of dried fruits, toffee and molasses notes, with just a hint of vanilla on the edge.
Palate
Tasting Note
A traditional liqueur style Tawny with sweetness on the palate, without being too cloying or unctuous. This fortified wine is full of dark fruit cake - dried fruits, nuts and a hint of spice. There is a syrupy texture on the palate which is balanced with an underlying level of acid. This acid leads to a clean lingering finish. A perfect end of meal accompaniment designed for old chesterfields and log fires. If you don't have these then don't worry, the wine is sealed with a screwcap for safekeeping. Once opened this wine should last for some months afterward. Cellaring of the wine adds little benefit as we have done this for you in our cool and dark underground wine room. Enjoy.
