Looking to avoid postage charges or take a few more bottles? Our 15-bottle cases are the answer! Click Here

250 Points worth £2.50 when you Register with Exel Wines & Collect more Points with each Purchase. Click Here to Get Started!

Dessert Wines

View as Grid List
Sort by
Display per page
Filter by attributes
  • Next Working Day Delivery
  • Yes
  • No
  • Decanter Reviewed
  • Yes
  • No

Anselmi I Capitelli Igt half bottle 2015 (1x 35.5cl)

Since taking over management of his family’s winery in the Soave district of northeast Italy’s Veneto region two decades ago, Roberto Anselmi has been motivated by an emotional and professional commitment to tapping the unrealized potential of the wines he grew up with. This has entailed a significant parting of ways with traditional vineyard and winemaking practices that have historically characterized the Soave district, and given birth to a new generation of north Italian white wines of unprecedented quality, character and finesse.

In the heart of the classic Soave production area, near the towns of Monteforte and Soave in the Foscarino and Zoppega hills, Roberto Anselmi selects the grapes from the vineyards that are identifiable by the adjacent 'capitelli' (chapels) which from experience are the best geographic positions to produce grapes. The terrain is hilly, with southern exposure, and the soils are volcanic in some plots of land, calcareous in others. The vines are very closely pruned, with few fruit bearing buds, and the bunches of grapes are thinned in June.

Ripe bunches are selected and put in a single layer in small cases (plateaux). A second selection of bunches of grapes suitable for drying on mats in a ventilated room is also made. During November bunches show evidence of 'nobile botrytis'. In February, pressing takes place in pneumatic presses and the very sweet must ferments naturally in small oak barriques. At the end of fermentation, after two decantings, the fermented juices continue to age in the same barriques for about 16 months, and from one to three years in bottle before it is ready to drink.

Stunningly rich and complex, packed with apricot, honey and pear flavours with tobacco and cedar notes, it is smooth, subtle and velvety. Heavenly with Creme brulée, cheese cakes, richly flavoured ice creams and sticky toffee puddings.

£20.95

Barbi Vin Santo Doc half bottle 2011 (1x37.5cl)

A symbol of traditional Tuscan hospitality, this wine is nevertheless quite rare, often a real treat. Barbi's Vinsanto maintains the old habit of greeting and honoring guests and friends with something special.

The grapes are collected in mid September and then set to dry on special reed mats locally called “graticci”. Between late December and early January the juice in the grapes is reduced to a very sugary syrup that reaches 18– 19° bé (parameter that indicates the proportion between sugar and water level). At this stage the grapes are softly pressed, then the concentrated must is sealed together with the madrea” (literally “mother”: natural yeasts produced through decades and always kept alive) in small oaks casks (1 or 2 hl) called “Caratelli” for at leats three years. The Caratello is a small wooden container that has always been used in Vinsanto production Afterwards the wine is separated from the “madre” and aged again in smaller oak kegs (0.65 hl), before being bottled.

This wine has an amber yellow colour. On the nose it has a delicious and intensively aromatic bouquet with a broad suite of fragrances: raisins, dried and candied fruits, walnuts and a delicate hint of chestnut honey . It shows a finely bilance palate whose sweetness never cloys thanks to fresh acidity and vibrant, long-lasting aromas.

A wine to be sipped and enjoyed slowly, it perfectly matches with “Cantucci” (dry Tuscan almond biscuits), savoury and mature cheeses, liver based cold cuts and pâtè or on its own as a wine to meditate over.

Vin Santo dei Barbi can be kept for decades. In the cellar at Barbi there is a collection of bottles dating back to 1870, although you may not want to wait this long to enjoy it!

£20.00

Bertani Recioto Valpolicella Doc 2015 (1x50cl)

Bertani produces Recioto with two grapes grown in the hills of the Valpantena, the same varieties used to make Amarone. They use the smallest bunches with the best exposure to the sun, then dried on the traditional “arele”, bamboo racks, for about three months. The typical notes of cherry are brought out by the unusual ageing in cherry wood barrels and eventually become a concentration of morello and sour cherry. Recioto is dense and velvety but never cloying; it leaves the palate clean with an aftertaste of walnuts that makes it unique among sweet wines: sweet, intense red with elegant oak tannins.

From vineyards in the Valpantena sub-zone to the North of the city of Verona, in the communes of Quinto, Grezzana, and Santa Maria in Stelle. The soils range from calcareous marls in the east to iron-rich calcareous clays in the west. The harvest takes place at the end of September. As only pristine bunches are selected, the harvest is strictly by hand only.

The grapes are taken to the drying rooms where they rest in single-layer crates for about 150 days. Fermentation initially takes place at a very low temperature (4°-5°C) and then reaches 18°C, then it is stopped before all the sugars are transformed into alcohol. Ageing happens in 30-hl cherry wood casks, for about 12 months, followed by a period of at least three months of bottle maturation.

The wine has an intense ruby-red colour, with a multitude of aromas on the nose: from the typical notes of plum, cherry and raspberry to hints of vanilla spice, hay and cocoa. On the palate is full, fragrant and intense. The sugars are not high, leaving a long aftertaste of fruits of the forest, chocolate and liquorice. It goes well with cakes and jam tarts, it is intriguing when paired with young and medium-matured cheeses as well as candied fruit. It also goes tremendously well with chocolate.

£23.75

Berton Reserve Botrytis Semillon 2017 (1x37.5cl)

Established by Bob and Cherie Berton in May 1996, Berton Vineyard is one of Hallgarten's most important partners. The estate covers 30 hectares of land located on gently rolling hills at 450 metres above sea level, in a subregion of Eden Valley in South Australia. The superb Reserve Shiraz and Reserve Chardonnay wines are still sourced from this plot. In 2007, Bob purchased the Yenda winery in the heart of the Riverina. This state-of- the-art facility has the capacity to process 20,000 tonnes and enables Berton Vineyard to produce value for money wines which sit alongside their premium single vineyard offerings.

Rain is essential for the Botrytis process and fortunately during the growing season of 2017 plenty of rain fell, allowing for the botrytis growth.

The Griffith area is internationally renowned for producing some of the best botrytis-affected wines. The fruit is left on the vine for a significantly longer time than other Semillon to encourage the growth of botrytis, which desiccates the skin allowing the moisture to evaporate. The berries are harvested at optimum maturity. The vine age is varied, but all vines have been spur pruned and are generally trained on a single wire cordon trellising system. The soil types in the vineyards are varied, with each adding its own characteristic to the resulting wine.

Harvested in early May, the sweet shrivelled fruit was left on skins overnight in a bag press to allow maximum flavour and sugar extraction before being pressed. The juice was then clarified and filtered before the start of fermentation. Fermentation lasted for four weeks and when half of the sugar had been converted to alcohol, fermentation was arrested by chilling to 3°C. Once clarified, the wine underwent 12 months oak maturation before being prepared for bottling. 

Semillon 100%.

A luscious wine with intense and layered aromas of orange rind, apricot and honey. The vibrant palate delights with notes of orange, grapefruit, butterscotch and biscotti which carry through to a beautifully balanced and persistent finish.

£11.05

Bianchi Late Harvest Semillon 2013 (1x37.5cl)

The Bianchi family winery was founded in 1928 by Italian immigrant Valentin Bianchi. It now covers 350 hectares of vineyard, situated 750m above sea level in San Rafael, about 240km south of Mendoza city. This is a cooler area than Mendoza's major vineyard areas of Luján de Cuyo and Agrelo because it is further south, which helps the flavours and perfumes develop more gradually, resulting in more aromatic wines. The estate is now run by the third generation of the family and has undergone a gradual transformation in the past few years, modernising both the winery and the vinification processes. Finca Los Primos comprises a range of excellent value varietals. Famiglia Bianchi, Particular and Enzo are each a step up in concentration and depth of fruit, from older and lower yielding vineyards.

The grapes for this wine are grown on the Doña Elsa Estate, situated in Rama Caída, San Rafael, Mendoza at 750 metres above sea level. Rama Caí­da is among the coolest areas of San Rafael, with sandy calcareous soils of alluvial origin. Harvest took place by hand.

The growing season began warm, then turned and remained cool, producing fresh wines for the 2013 vintage. Much needed spring rains and an absence of a major frost led to a good fruit set as Argentine winemakers reported normal to 25% higher yields. A cold spell hit Mendoza during the middle of March, delaying maturation and picking. The heat returned for harvest from early March to mid-April and as a result, the grapes had high acidity levels and low alcohol.

Bianchi follow the traditional French methods for making Sauternes and other similar dessert wines. After naturally occurring botrytis formed on around 40% of the grapes, the best were selected and picked by hand at the end of May, well after the regular grape harvest. Fermentation was in French oak barrels and continued until the cold winter temperatures stopped the process. In the spring, the fermentation started again, until it finally finished naturally due to the combination of alcohol and naturally high sugar concentration. The wine remained in barrels for 12 months until a blend of the best of the barrels was made just prior to bottling.

A rich golden colour with inviting perfumes of honey, citrus rind and stone fruits. Full-bodied, with appealing juicy stone fruits alongside gentle vanilla complexity and lively citrus acidity. Perfectly balanced with a lingering finish.

£8.90

Capezzana Vin Santo (Riserva) di Carmignano half bottle 2011 (1x37.5cl)

Awarded a Platinum medal and 96 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

The Capezzana estate, 24 kilometres north west of Florence, is owned by the Contini Bonacossi family. The younger generation is now firmly in charge of the estate's 100 hectares of vineyard, with daughter Benedetta Contini Bonacossi as winemaker and Francesco Bernabei as consultant winemaker. The wines and the olive oil have an elegance which marks this estate out from the crowd.

The grapes for the Vin Santo are grown on various vineyards on the 104 hectare estate. These vineyards face east, are around 150-200 metres above sea level and have schistous-clay soils. They are currently being converted to organic production.

The 2011 vintage had a slow start, with veraison occurring two weeks later than usual, with a cool spring and frequent showers. The lower than average temperatures for the time of year continued until July and up until this point, the vintage could easily have been considered a cool one. However, from mid-August through to the beginning of September, high pressure over the African continent brought temperatures well above 38°C. Fortunately the vines were able to access sufficient water reserves to avoid stress.

The grapes were dried on cane mats in a well ventilated loft until February. After pressing, the must fermented very slowly in small chestnut and cherry casks for at least four years. The casks are known as 'caratelli' and vary between 50, 70, 100 and 200 litres in capacity. The must underwent successive fermentations and clarifications with natural changes in temperature. Final yields were very low, often only a quarter or a fifth of the original grape weight. After ageing for five years in small chestnut and cherry casks, the wine remained in bottle for at least three months before release.

90% Trebbiano, 10% San Colombano.

This Vin Santo has an intense golden yellow colour and displays concentrated perfumes on the nose of dried fruit, candied apricot and orange peel, as well as floral nuances of yellow flowers. Rich and intensely sweet on the palate, it has dried apricot and fig flavours which are balanced by a lovely touch of freshness. The finish is very long and spicy

£37.75

Castelnau de Suduiraut, Sauternes, 2008 (1x37.5cl)

Castelnau is a wine with a distinctive character for which the groundwork is prepared far in advance, even down to the choice of specific plots to give it its own unique identity. Made from portions of the harvest that are expressive earlier than those used for Château Suduiraut, this wine with aromas of candied yellow fruit, quince, frangipani, mild spices and a hint of minerality is more approachable when young in terms of tasting than its elder. Representative of the Sauternes winemaking tradition, its quality, elegance and sophistication make it a reliable choice for anyone who wants to treat themselves to a great wine, with confidence.

The wine undergoes all the traditional processes - pressing, removal of the lees from the must and clarification of the grape juice. Fermentation occurs in new French oak barrels with temperature control (24ºC) for 3 weeks. The wine is then aged in French oak barrels for 16 months, with 10% new oak, 20% 1 year old oak and 70% of 2 year old oak. Racking every 3 months. It is lightly filtered before bottling. 

This elegantly rich wine shows orange peel and mineral notes on the nose. The palate is full bodied with almonds, spice, honey and candied fruits through to a lovely, lingering finish

£15.50

Chambers Rosewood Rutherglen Muscat NV (1x 37.5cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2018 edition's "Weekday Wines (25 under £25)" (see blue link below)...

Chambers Rosewood Rutherglen Muscat NV - August 2018 Decanter review

The 6th generation of the Chambers family to make wine in the Rosewood winery, Stephen, took over the winemaking in 2001. This venerable winery, started in 1858 by William Chambers, is one of the most fabled in Rutherglen. This charming, northeastern Victorian town, the sort of place that time forgot, still speaks of the gold rush that led to the town's foundation, and the development of the wine industry, in the 1850s. 

The vineyards are located on the fringes of the Rutherglen Township, slightly to the North West, where Chambers produce drier style Muscats which express rose petal characters. The vines are hand pruned to a rod and spur system which allows each vine to be viewed on an individual basis. The trellising system is a single wire with a sprawling canopy.

Harvest of the grapes for this wine commences once the fruit reaches a ripeness of 16 Baumé. At this stage the grapes will have some variation throughout the bunches, with some being plump, while others showing signs of grape shrivel. Once a parcel of grape is harvested, it is destemmed and the must placed into a closed stainless steel fermentation tank. The amount of fermentation is dependent upon the final baumé level of the parcel, and it occurs around 24 hours after harvest and a soak on skins. Once fermentation has commenced and the sugar level has fallen to between 14 and 15 baumé the grapes are pressed with the fermenting juice and fortified with neutral grape wine spirit (95.8 to 96.2%). The resultant wine is then settled in stainless steel tanks and then racked into old oak casks, which range in size between 220 to 5500 litres. The wines are kept as single vintage and vineyard parcels until blending.

The Rutherglen Muscat is typically tawny red in colour with aromas of rose petals, raisins and dried fruit. These characters carry through to the palate, balanced with fresh acidity. The wine is unctuous and rich yet zesty and balanced.

£12.10

Chateau Delmond, Sauternes, 2015 (1x 37.5cl)

Jean-Christophe Barbe studied at the University of Bordeaux and did his thesis on 'pourriture noble', or noble rot, the botrytis that makes Sauternes so special. Today, he instructs the youth of Bordeaux in winemaking while running the family property, Château Laville, in Sauternes. Château Delmond is the second wine of Château Laville.

Jean-Christophe Barbe's vineyards are located in the commune of Preignac. He has 13 hectares which all qualify for Sauternes status. The average age of the vines is 30 years. Château Delmond, however, is made from slightly younger vines, resulting in a fresher, lighter style, yet with the complexity and luscious feel of good Sauternes. The soils are mainly gravel and calcareous gravel.

The 2015 vintage saw perfect conditions for the development of noble rot. A generous flowering and warm, dry early spring was followed by a slightly cooler, damper August. The cool nights and rainfall experienced in late Autumn precipitated a very early start to the development of botrytis and brought balance to the grapes.

The grapes were harvested in separate 'passes' through the vineyard and pressed in the pneumatic and vertical hydraulic press. The alcoholic fermentation took place at a temperature of 20-22°C. The wine was aged in tank for 18 months prior to bottling and because the fruit was so clean, it was bottled with a relatively low level of free SO2 (40 mg/litre).

This Sauternes is pale gold in colour with fresh floral and stone fruit aromas on the nose. Apricot, honey and peach mix with citrus peel and creamy flavours on the palate. It is medium to full bodied with refreshing acidity to balance the lingering sweet finish.

£13.45

Chateau Delmond, Sauternes, 2015 (1x 75cl)

Jean-Christophe Barbe studied at the University of Bordeaux and did his thesis on 'pourriture noble', or noble rot, the botrytis that makes Sauternes so special. Today, he instructs the youth of Bordeaux in winemaking while running the family property, Château Laville, in Sauternes. Château Delmond is the second wine of Château Laville.

Jean-Christophe Barbe's vineyards are located in the commune of Preignac. He has 13 hectares which all qualify for Sauternes status. The average age of the vines is 30 years. Château Delmond, however, is made from slightly younger vines, resulting in a fresher, lighter style, yet with the complexity and luscious feel of good Sauternes. The soils are mainly gravel and calcareous gravel.

The 2015 vintage saw perfect conditions for the development of noble rot. A generous flowering and warm, dry early spring was followed by a slightly cooler, damper August. The cool nights and rainfall experienced in late Autumn precipitated a very early start to the development of botrytis and brought balance to the grapes.

The grapes were harvested in separate 'passes' through the vineyard and pressed in the pneumatic and vertical hydraulic press. The alcoholic fermentation took place at a temperature of 20-22°C. The wine was aged in tank for 18 months prior to bottling and because the fruit was so clean, it was bottled with a relatively low level of free SO2 (40 mg/litre).

This Sauternes is pale gold in colour with fresh floral and stone fruit aromas on the nose. Apricot, honey and peach mix with citrus peel and creamy flavours on the palate. It is medium to full bodied with refreshing acidity to balance the lingering sweet finish.

£22.70

Chateau Laville Sauternes 2011 (1x75cl)

The 14 hectare Château Laville in Sauternes is Jean-Christophe Barbe's family property. Jean-Christophe is also a Professor of Oenology at the University of Bordeaux, where his particular area of expertise is 'noble rot' which, as a producer of Sauternes, he has had plenty of opportunity to study at first hand. A frequent recipient of awards, including several golds and most recently a DWWA Trophy, Laville Sauternes is one of our best kept secrets.

Chateau Laville has 14 hectares of vineyard in Sauternes, in the commune of Preignac, on gravel soils underpinned with limestone. The best plots are used to make the Grand Vin of Laville. The vines are approximately 35 years old. As with Delmond, Jean-Christophe passes through the vineyard five times to ensure that only the most botrytis-ravaged, or nobly rotten, grapes are selected.

After a cold, dry winter, spring arrived very early with bud break at the end of March. April was the second hottest on record since 1900, followed by an equally hot and dry May, resulting in early flowering. A heat spike in June caused serious water stress before an unusually cold July with welcome rains. One of the earliest harvests in history, starting on the second half of August, resulted in historically low yields.

The grapes were pressed using pneumatic and vertical hydraulic presses. Fermentation took place at 20-22°C, in temperature controlled stainless steel tanks. The wine was subsequently aged in new 400 litre French oak casks for 30 months.

A bright, golden wine that opens with intense aromas of candied fruits, honey and spice. Rich and unctuous on the palate, it retains lovely delicacy and is perfectly balanced. The fresh, long finish has a lively citrus twist to round it off.

£30.50

Corte Giara Recioto Della Valpolicella 2015 (1x 50cl)

Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit brought in from outside their own vineyards. They have a similar stamp of quality that sets them apart from most of the Veronese wines produced at this level.

The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 240 metres above sea level. The vineyards face south-east and are based on chalky and clay soils.The vines are trained according to the traditional arbour training system with a density of 3,000 vines per hectare. They are on average 27 years old and are pruned with 18-20 buds per vine.

In 2015, the overall climate and weather patterns were particularly beneficial for the physiological equilibrium of the vines. The high temperatures recorded throughout Valpolicella in July did not prevent the grapes from ripening in perfect health. The harvest, which began in early September, took place in ideal conditions due to the total absence of rain. Vintage 2015 promises wines with great personality, intense aromas and good balance of acidity and extracts.

The selected bunches were harvested by hand and the grapes were left to dry for four months in a humidity-controlled drying centre, where they lost about 50% of their original weight. De-stalking and then soft crushing of the grapes took place in late January/early February. Fermentation took place in temperature controlled stainless steel tanks at 8-22°C for 22-24 days with daily periodic pump-overs. The wine was aged for five months in temperature controlled stainless steel tanks, 15 months in oak (half in large Slavonian oak barrels, half in second use barriques) and a further six months in bottle.

70% Corvina/Corvinone, 30% Rondinella.

Ruby red in colour. The intense nose is bursting with red fruits and aromatic herbs. On the palate, the wine is succulent and beautifully balanced. Its sweetness is never cloying due to an elegant, crisp acidity that makes for easy drinking and a long, satisfying finish.

£22.65

Darenberg The Noble Mud Pie 2017 (1x37.5cl)

Family owned d’Arenberg is located in the breath-taking McLaren Vale in South Australia and produces an enviable range of wines. From humble beginnings, these wines quickly gained cult status amongst imbibers and judges alike – it’s a deft combination of winemaking tradition and vinous innovation. A tall order for some, but one that d’Arenberg takes in their stride as they continue to push the boundaries and get under the skin of each individual vineyard in order to get the best from the vines. This is backed up by an engaging consumer-friendly approach to the ‘deadly serious fun’ of wine.

D'Arenberg's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

D'Arenberg The Noble Mud Pie 2017 - fiche technique

£12.05

Darenberg The Noble Wrinkled Riesling 2016 (1x37.5cl)

Family owned d’Arenberg is located in the breath-taking McLaren Vale in South Australia and produces an enviable range of wines. From humble beginnings, these wines quickly gained cult status amongst imbibers and judges alike – it’s a deft combination of winemaking tradition and vinous innovation. A tall order for some, but one that d’Arenberg takes in their stride as they continue to push the boundaries and get under the skin of each individual vineyard in order to get the best from the vines. This is backed up by an engaging consumer-friendly approach to the ‘deadly serious fun’ of wine.

D'Arenberg's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

D'Arenberg The Noble Wrinkled Riesling 2016 - fiche technique

(We like this because it is a surprisingly light and fruity dessert wine that goes perfectly with fruit-based puddings such as lemon meringue pie (and other citrussy puds) and is also rather good with blue cheese!)

£12.05

Donnafugata Ben Rye Passito di Pantelleria 2016 - half bottle (1x37.5cl)

Awarded a Platinum medal and 98 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

Awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their May 2019 article  on producer Donnafugata (see blue link below).

Donnafugata, Ben Rye 2016 - May 2019 Decanter review

This wine was also awarded a Platinum Medal, 97 points and Best in Show status at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

The Rallo family has made wine in Marsala since 1851 and their ancient cellars tunnel beneath the city. They were one of the first families to begin making high quality table wine when sales of traditional Marsala started to decline, launching the Donnafugata label in 1983 and championing the potential of the region's native varieties. Today, Donnafugata has three estates in Sicily. Donnafugata means 'fleeing woman' and is a reference to Queen Maria Carolina, who escaped the court of Naples in the early 19th Century with her husband, Ferdinand IV of Bourbon, when Napoleon's troops arrived. The couple took refuge in Sicily at the Santa Margherita Belice palace, also the favourite residence of celebrated writer Giuseppe Tomasi di Lampedusa and depicted on the 'Mille e Una Notte' label.

Brilliant amber in colour, Ben Ryé is wonderfully fresh and complex. The bouquet is intense and fragrant - aromas of apricots and candied citrus zest combine with notes of Mediterranean thyme and rosemary. The palate is well-defined and intense, with pleasant sweetness well balanced by fresh acidity and great minerality. The finish is long and persistent - a captivating Passito di Pantelleria.

To see an excellent information sheet and tasting note for this wine produced by the team at Donnafugata, please click on the blue link below.

Donnafugata Ben Ryé 2016 - fiche technique

£31.25
View as Grid List
Sort by
Display per page