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Great dessert wines are the perfect send-off to a memorable meal. After the main course has been cleared, bring out your best dessert wine and let everyone relax and take in the wonderful food and camaraderie. You'll find a fantastic selection of dessert wines to choose from here at WineTransit.com!
RP90+90–92 pts. - Robert Parker’s The Wine Advocate - 1st Oct 2003 I suspect most readers will find it hard to get excited about the 2002 vintage for the sweet wines of Barsac and Sauternes after what appears to be a prodigious 2001. However, 2002 is a very fine year for this region, possibly superior to any of the vintages between 2000 and 1991. The wines possess plenty of botrytis, but neither the impressive definition nor the supreme elegance of the 2001s. This is a sweet, full-bodied, fat, concentrated, intense effort that was showing well in September 2003.SP8787 pts. - Wine Spectator - Jul 31, 2006 Very clean aromas of caramel, vanilla and ripe pear. Full-bodied, medium sweet, with dried pineapple character and a light finish. Slightly hollow midpalate. Not as exciting as from barrel, but a pleasant wine. Best after 2006.
WS9494 pts. - Wine & Spirits - 04/21 Inniskillin’s 2018 gold-label vidal ice wine stands out for the freshness of its flavors — with bright lemon, juicy peach and fresh date notes that add dimension and clarity to the darker tones of beeswax and baked pear. It is, in fact, very easy to drink despite its 240 grams per liter of sugar; some hard biscotti might help you pace yourself.RP9292 pts. - Robert Parker’s The Wine Advocate - 13th May 2021 The 2018 Gold Vidal Icewine was fermented for about three weeks in new French oak and then aged for another three months in French oak. It comes in with 234 grams of residual sugar, 10.5 of total acidity and 9.5% alcohol. On paper, this should be brighter and fresher than the 2018 unoaked ice wine, but the oak flattens it out. The wood gives it a lusher and richer texture but subdues both the fruit and whatever freshness it had. That’s somewhat deceptive, as the acidity is still there, but the perceptible balance certainly changes. This just seems to be more on the stolid and brooding side. On the one hand, that means it never seems to go over the top in unctuousness, but on the other hand, the flavors are rather submerged. I’d personally rather have any of the unoaked versions, but reasonable minds might differ. The price references a half bottle.SP9292 pts. - Wine Spectator - Jul 31, 2021 Thickly textured and opulent, this dessert style reveals apricot, peach, jasmine and honey flavors. Lively and long, dried apricot echoes on the finish. Drink now through 2028. 1,070 cases made, 565 cases imported.WE9292 pts. - Wine Enthusiast - 9/1/2021 A thick streak of pineapple slices through this dense, almost syrupy dessert wine. Candied fruits are at the core, a mix of apricot, peach, papaya and citrus. Running through the long finish are hints of brown sugar, maple sugar and honey. It is finished at 240 g/L of residual sugar.
SP9393 pts. - Wine Spectator - Dec 15, 2021 A deeply hued, golden sweetie that’s beautifully fragrant, with mouth-coating flavors of glazed apricot, candied ginger and salted caramel layered upon aromas of ground cardamom, orange blossom, incense and myrrh. Lightly mouthwatering and harmonious throughout, with a lasting, spiced finish. Drink now through 2028. 350 cases imported.
RP9393 pts. - Robert Parker’s The Wine Advocate - 13th May 2021 The 2019 Vidal Icewine comes in with 250 grams of residual sugar, 9.79 of total acidity and 9.5% alcohol. This was bottled in July 2020, the only bottling for this wine this year. The richest of the Vidal ice wines this issue, although only by a hair, this is intensely flavored and rather unctuous. As with its 2018 sibling, this has typical peach and apricot nuances. It shows off a lot of sugar. Part of that extra richness over the 2018 may be the perception created by this being a year younger, to be sure. For today, I like the balance on the 2018 better and give that the nod. This might well catch up in time. The difference between the two is not particularly great, despite rather different vintages.
SP92+92–94 pts. - Wine Spectator - Jun 30, 2006 [Barrel tasting] Gorgeous aromas of dried pineapple and apricot follow through to a full-bodied palate, with sweet fruit and a long, long finish. Best ever from here?RP9090 pts. - Robert Parker’s The Wine Advocate - 1st Apr 2008 [No tasting note was given.]ST87+87–90 pts. - Stephen Tanzer’s International Wine Cellar - Nov/Dec 2007 Medium yellow. Fruit-driven aromas of peach, orange and candied pineapple. Juicy, spicy and firm-edged, with the pineapple flavor buttressed by lively acidity. The lingering sweetness shows good grip and focus. A good early showing for this wine.
SP9797 pts. - Wine Spectator - Mar 31, 2008 Delivers lots of botrytis spice, with lemon tart and cooked apple. Full-bodied, with loads of cream and vanilla and an intense tropical fruit and honey aftertaste. Long and viscous, with a layered and beautiful spicy finish. Hard not to drink it now. Best after 2014.WE9595 pts. - Wine Enthusiast - 6/1/2008 Typical of the huge power of Guiraud, this is one of the richest Sauternes in 2005. The wine is rich and intense, the dry edge of botrytis just dominating the sweetness. Flavors of honey, almonds and peaches give the wine extra complexity.RP9393 pts. - Robert Parker’s The Wine Advocate - 27th Jun 2013 Tasted as part of a vertical held at the chateau. The 2005 Guiraud has a slightly more reduced bouquet compared to the 2004, with dried honey, marmalade and just a hint of petrol emerging with aeration. The palate is medium-bodied with a viscous entry, crisp acidity, touches of beeswax and almond defining the harmonious waxy textured finish. This needs another two or three years in the cellar, but it should evolve into a delectable Sauternes. Drink 2016–2030. Tasted April 2013.
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Château de Malle, Sauternes
Inniskillin Gold Vidal Ice Wine
Swedish Hill Sleighbell White
