WOW! Can I possibly be tasting what I think I'm tasting? I had spicy food an hour ago and a beer, plus I'm tired, could that have something to do with it? I don't know, I'm almost embaressed to post this TN on this wine, but...

Nose: Intense. Candied nuts. Candied walnuts, and pecans with roasted cashews, almonds and chestnuts. Tupelo honey and a little bit of maple syrup. A little brown spice. And, perhaps, a little bit of hypothetical tiny white but ripe and pink berries.

Palate: Impossibly, much more intense than the nose. Like the body of a ray, the majority of the flavor is broad but linear on the toung...but there is still a coating of the entire mouth with this flavor. Tons of toasted nuts, a bit of honey and molases. Lots of brown spice. Is that cocao I'm tasting from a white wine?

Finish: Almost as powerful as when the wine was in the mouth for the first 30 seconds. Begins to diminish and at 1 min 30 sec the finish is faint. I'm typing this over two minutes after my last sip and the flavor is still in my mouth.

I've never had a South African wine blow me away before, but this is a 93+ point wine, maybe 94 or even higher.

The wine suggests that it be served similar to a Sauternes...the label reads, "serve well chilled with duck or goose liver pate, Stilton and Rocqufort cheeses, lemon meringue pie, creme caramel, tiramisu, berries napped in Zabaglione, or simply on its own after dinner." If I had to describe the wine, I would say it is somewhere between a 6 puttonyo Tokaji and a Sauternes -- maybe with just a hint of Rutherglen stickie thrown in.

In any event, I'm calling the store today to ask them to put lots aside for me.