About Seppeltsfield Dp116 Aged Flor Apera 500mL
Seppeltsfield's DP116 Aged Flor Apera is a masterclass in oxidative winemaking from the Barossa Valley. On the nose, it opens with a beguiling complexity — lifted notes of roasted almonds, green olives, and salted caramel intertwine with a distinctive yeasty, bread-like character imparted by the flor yeast culture. There is a haunting saline tang reminiscent of aged Fino Sherry, alongside dried apricot and a whisper of beeswax. On the palate, the wine is bracingly dry with a nutty, umami-laden core — toasted hazelnuts, preserved lemon peel, and oxidised apple meld seamlessly with a subtle tangy acidity that keeps the wine alive and vibrant. The flor influence is unmistakable, lending a clean, almost austere elegance that distinguishes this from heavier fortified styles. The finish is long, saline, and persistently nutty, with a lingering minerality that invites another sip.
Medium BodydryServe 10–13°C
- nutty
- saline
- oxidative
- elegant
- complex
- umami-driven
Sommelier's Notes
AI-curated tasting insights
Flavour Profile
Primary
- Roasted almonds
- Green olive
- Preserved lemon peel
- Dried apricot
- Oxidised apple
Secondary
- Salted caramel
- Toasted brioche
- Beeswax
- Saline minerality
Finish
The finish is exceptionally long and dry, with a persistent saline, nutty character and a clean minerality that echoes the flor yeast influence well after the last sip.
Food Pairings
- Marcona almonds and charcuterie board
- Jamón Ibérico or prosciutto
- Aged manchego or pecorino cheese
- Briny oysters or clams
- Chicken liver pâté on toasted brioche
- Salty anchovy-topped bruschetta
Reviews
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