Medium amber colored with high viscosity (11% ABV).  The nose of this 30 year old dessert wine has medium intensity aromas of prunes, dried figs, caramel, bruised red apple, loam, desiccated mushroom, hazelnut, stewed apricot, spun honey and aged balsamic.  I’m blown away- as this wine has spent countless years sitting upright in my buddy Rewt’s garage, countless Summers and Winters.  The palate is sweet, with 6g/100 ml residual sugar at bottling (aka 60g/L of RS).  There is a veiled level of acidity, it’s quite high but you can’t tell right off the bat.  The flavors are not as complex as the nose but I do get prunes, dried figs, caramel, stewed apricot, dried citrus pith along with it’s bitterness, caramel and a strong Darjeeling tea note on the mid palate (that would explain the loam I got on the nose).  The finish is long and savory, the mushroom and balsamic notes reappearing.  This is a very unique bottle that has stood the test of time and has given me pause- it’s almost like a tawny port with a hint of maderized Riesling.  It’s hard to explain.  I wouldn’t want to settle down to a whole bottle of this stuff, nor do I think it has the structure to pair with rich desserts but I will have a glass after dinner and see how it goes.  Salut….