Talijancich Wines

1961 Julian James Reserve Muscat

80.00
reservemuscat_1961.jpg

1961 Julian James Reserve Muscat

80.00

This is the last ever bottling of this outstanding wine.

———

It was 1979 when my Father and I decided on creating a blended Liqueur Muscat, utilizing the finest vintages of Brown Muscat and drawing off a small percentage of his 1961. This is where the Solero began. I never thought for a moment it would be 25 years later before the final blend would be made and the first bottle sold.

It was a moment to cherish in more ways than one. To see first hand how the ‘rose-water’ aromatics of the young wines with 30 years of blending become concentrated, dark and incredibly complex.

Each bottling is identified as a separate blend number and personally signed and dated to confirm these details.

The techniques used by my late Grandfather and Father, of drying the fruit after harvest, and mincing the raisins, are still used. No modern technology is of any benefit whatsoever.

The palate is incredibly rich, luscious and concentrated, though always with a degree of freshness and overall balance.

2014 Singapore Airlines Swan Valley Wine Show- Silver.

2007 ANZ Wine Industry Awards-  Best W.A. Wine from all Wine Shows.

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This is the last ever bottling of this outstanding wine.

———

It was 1979 when my Father and I decided on creating a blended Liqueur Muscat, utilizing the finest vintages of Brown Muscat and drawing off a small percentage of his 1961. This is where the Solero began. I never thought for a moment it would be 25 years later before the final blend would be made and the first bottle sold.

It was a moment to cherish in more ways than one. To see first hand how the ‘rose-water’ aromatics of the young wines with 30 years of blending become concentrated, dark and incredibly complex.

Each bottling is identified as a separate blend number and personally signed and dated to confirm these details.

The techniques used by my late Grandfather and Father, of drying the fruit after harvest, and mincing the raisins, are still used. No modern technology is of any benefit whatsoever.

The palate is incredibly rich, luscious and concentrated, though always with a degree of freshness and overall balance.

2014 Singapore Airlines Swan Valley Wine Show- Silver.

2007 ANZ Wine Industry Awards-  Best W.A. Wine from all Wine Shows.

Bottle: 350ml
Notes: The wine begins with the immediate sense of age. Flavours of chocolate, walnut and boiled fruit cake sit with a treacle-like background

3 Important points from the Winemaker about our fortified wines 
-These wines should always be stored upright
-They can be enjoyed for many months after opening
-They don't benefit from long term cellaring

Reviews from the Experts:

The World of Fine Wines

Talijancich Julian James Reserve Muscat Blend No.12 Swan Valley WA 1961 Solero

Average Score: 95

First taster: Alison Buchanan
 
Score: 93

Note: Opaque mahogany, with an amber rim, clinging to the glass, this has a very savory element on the nose—almost Bovril-esque in intensity yet with obvious underlying fruit sweetness, raisins: Eccles cakes. The palate offers figs, prunes, and indeed sweet raisins, vibrantly spiced and refreshed by orange zest. This is a highly complex wine, multifaceted and perpetually changing in the glass, revealing myriad layers and infinite subtleties— extraordinary in its energy and freshness at this stage.     

Second taster: Andrew Jefford
 
Score: 97

Note: Saturated walnut black. This sample seems at first just a little bit reduced, lacking the perfumed refinement you’d hope to find here. Give it a good swirl, though, and the plants and spice and menthol and cedar begin to emerge. After five minutes, they are in full flow, and you have a luscious forest on your hands, full of sweet enchantments. Super-rich and weighty on the palate; we’re beginning to get toward the weight of Essencia here. It takes a few seconds to ignite out of the sugars—and then it’s off, striking all manner of black-burned savory perfumed unction out of the sheer weight of sugar. Imagine coal was made of sugar, and you pressed it, and out seeped the essences of the carboniferous forests into which it came into being—that’s the kind of thing you find here. Is it a wine? A food? An essence? Hard to say; all three, perhaps. Monumental, for sure.    

Third taster: Margaret Rand
 
Score: 94

Note: Toast and woody notes—the flavors of a very old wine. Tastes like a cellar full of old barrels smells—that addictive smell. Very fresh, lean, and lush; linear, great concentration; so powerful that you only want a small glass—but what a glass.