95/100 Halliday Wine Companion 2024

TROPHY: Rutherglen Wine Show 2023 – Best Aperitif Fortified Wine
TROPHY: Riverland Wine Show 2017 – Best Wine Of Show
TROPY: Riverland Wine Show 2017 – Best Fortified White Wine
TOP GOLD: Rutherglen Wine Show 2022
TOP GOLD: Riverina Wine Show 2018
TOP GOLD: Riverland Wine Show 2017
TOP GOLD: Cowra Wine Show 2016
GOLD: Rutherglen Wine Show 2023
GOLD: Victorian Wine Show 2022
GOLD: Riverina Wine Show 2022
GOLD: Rutherglen Wine Show 2021
GOLD: Victorian Wines Show 2014
GOLD: Cowra Wine Show 2014
GOLD: Riverina Wine Show 2013
GOLD: Riverland Wine Show 2012
GOLD: Cowra Wine Show 2012
SILVER: Cowra Wine Show 2021
SILVER: Victorian Wines Show 2017
SILVER: Australian Alternative Varieties Wine Show 2016
SILVER: Riverina Wine Show 2016
SILVER: Victorian Wines Show 2015
SILVER: Riverland Wine Show 2014
SILVER: Riverina Wine Show 2014
SILVER: Riverland Wine Show 2013
SILVER: Cowra Wine Show 2013
SILVER: Australian Wine Showcase Magazine 2013
SILVER: Riverina Wine Show 2012
BRONZE: Victorian Wine Show 2021
BRONZE: Australian Alternative Varieties Wine Show 2017
BRONZE: Riverina Wine Show 2017
BRONZE: Riverland Wine Show 2016
BRONZE: Riverina Wine Show 2015
BRONZE: Victorian Wines Show 2013
BRONZE: Victorian Wines Show 2012

Made using only the “free-run” juice, the wine is fermented in stainless steel tanks at 13° celsius to preserve the delicacy of the wine.  The beginnings of our Seriously Nutty are similar to those of our Seriously Fine.  Our Palamino grapes are harvested at low sugar levels to obtain less fruity, more neutral characters and retain a high level of natural acidity.

After the completion of alcoholic fermentation, a very neutral spirit is added to the “base wine” as we call it, to increase the alcohol content to approximately 15%v/v.  The base wine is then transferred to old oak barrels, filled to two thirds its capacity.  We then seed the wine with the flor yeast, which is allowed to grow on the upper surface of the wine.  This is referred to as biological ageing.  The wine may be stored on flor yeast for between 5 and 8 years.

The wine is then taken off flor, blended and fortified to 17% and returned to barrel (full) for further maturation of up to 30 years.  This is referred to as oxidative ageing.  During oxidative ageing, a slow evaporation occurs, which in turns concentrates the various components of the wine, including sugar, acidity, alcohol, colour and flavour.  This leads to the development of the intense, nutty character.

The Pfeiffer Seriously Nutty is an elegant, stylish medium dry apera. Seriously Nutty begins its life as a pale dry apera, aged on flor yeast. This is the foundation of the wine’s finesse and elegance. Once the protective flor is removed, oxidative ageing commences. This creates complex, nutty aromas, a rich mid-palate, and glorious length.

Seriously Nutty can be served straight from the fridge for a more elegant style.  Served at room temperature or left to linger in a glass, Seriously Nutty will open up to reveal all its complex characteristics.

Enjoy Seriously Nutty with smoked meats such as chicken, venison or trout, chorizo sausage, artichoke hearts, bean and mint pâté, roasted peppers or a fine beef consommé.