Fortified
A Rich Legacy
History and Heritage: Fortified wines hold a special place in the Hunter Valley's winemaking history. Their production in the region dates back to the early 19th century, making them some of the oldest wine styles in Australia. Initially, these wines were made out of necessity, as fortification helped preserve wines for long journeys. Over time, they became a celebrated part of the Hunter Valley's wine culture. While their popularity waned in the late 20th century, there has been a resurgence of interest in recent years, with many producers championing these historic styles.
Styles and Varieties: The Hunter Valley produces a range of fortified wines, including:
Port-style wines: Made from red grapes like Shiraz and Touriga Nacional.
Muscat: Crafted from Muscat grapes, known for their rich, raisin-like flavours.
Tokay (now called Topaque): Made from Muscadelle grapes.
Sherry-style wines: Including Fino, Amontillado, and Oloroso styles.
Production Techniques: Fortified wines are made by adding grape spirit to the fermenting wine, which stops fermentation and leaves residual sugar. The timing of this addition determines the sweetness level of the final wine. ageing plays a crucial role in developing complexity, with many fortified wines spending years or even decades in barrel before release.
The Hunter Valley's warm climate contributes to the development of rich, concentrated flavours in the base wines. Many producers use a solera system for ageing, where younger wines are gradually blended with older wines over many years.
Tasting Profile: Hunter Valley fortified wines offer a wide range of flavours depending on the style:
Port-style wines typically present rich, dark fruit flavours with notes of chocolate, coffee, and spice.
Muscats are known for their intense raisin and toffee flavours, often with hints of orange peel and rose petals.
Topaques offer flavours of caramel, butterscotch, and dried fruits.
Sherry-style wines range from dry and nutty (Fino) to rich and complex (Oloroso).
These wines are generally full-bodied with high alcohol content (usually 17-20% ABV) and a luscious, often syrupy texture.
Food Pairings: Fortified wines from the Hunter Valley are versatile with food:
Sweet styles pair well with desserts, particularly chocolate and fruit-based dishes.
Drier styles make excellent aperitifs and pair well with nuts, hard cheeses, and savoury appetisers.
Vintage Port-style wines are traditional accompaniments to blue cheeses.
Ageing Potential: Many Hunter Valley fortified wines have exceptional ageing potential. Vintage Port-style wines can age for decades, while wines made using a solera system are often already a blend of very old wines when bottled. Proper storage can allow these wines to develop incredible complexity over many years.
Notable Producers: Several Hunter Valley wineries are known for their excellent fortified wines:
Glandore Wines: Produces a delicious tawny style solera fortified wine.
Irongate Estate: Produces an excellent Verdelho & Muscat blend that tastes like Christmas.
Tulloch Wines: Has a long history of fortified wine production, particularly known for their Verdelho "Creme de Vin".
Hunterford Hill: Produces a highly regarded Shiraz Port-style wine.
Hunter Valley fortified wines represent a significant part of the region's winemaking heritage. They showcase the area's capacity to produce rich, complex wines that can stand the test of time. For wine enthusiasts, these wines offer a unique taste of history and a testament to the Hunter Valley's diverse wine portfolio. The resurgence of interest in these wines demonstrates both a respect for tradition and an appreciation for the timeless appeal of well-crafted fortified wines.
