細節
Malmsey--Solera 1926
Overall a very good year.
David Cossart thinks that this is the remarkable Malmsey which was made, as is port, by muting the fermentation to retain a high grape sugar content. Nothing was added, nor did it enter the estufa system - just left to mature in casks for 40 years under the roof of the lodge, put into demijohns and finally bottled in 1976
3 bottles per lot
Overall a very good year.
David Cossart thinks that this is the remarkable Malmsey which was made, as is port, by muting the fermentation to retain a high grape sugar content. Nothing was added, nor did it enter the estufa system - just left to mature in casks for 40 years under the roof of the lodge, put into demijohns and finally bottled in 1976
3 bottles per lot