Purchase Angove Wines

BOOKMARK CREMA ALL UOVO

A deliciously rich, sweet, dessert wine showing almost “chocolatey” characters on the nose and palate. This style of wine originated centuries ago and it is a careful blend of selected sweet fortified wines and a little beaten egg yolk, aged in large wood prior to bottling. 

Quaff 2011 - Peter Forrestal
The Best Wines in Australia Under $15 - Pretty Good

"I blame you, my dear readers.  None of you have written to ask me to stop writing about this outrageously sweet fortified.  Or even praising me for having the courage to admit to my guilty secret.  Lucky (fellow wine writer) Ken Gargett doesn’t read this part of Quaff: he wouldn’t think I’d flipped my lid.’ Seriously, strange,’ he would mutter.  Anyway, I tasted it again – the old blind tasting, so wasn’t expecting it.  Same reaction.  My notes are pretty much the same.  I said ‘egg noggy’ rather than ‘eggy’ this time.  If you have a very sweet tooth and no sense of shame, try this.  It’s intensely rich, with ripe vanilla bean, eggy, honey and malt flavours, seductively velvety smooth and finishing very sweet and long."

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Taste Food & Wine 2008 - Matthew Jukes and Tyson Stelzer
Bookmark Marsala NV

"It's all 'uover for you after you get stuck into this bottle of liquefied caramel and toffee! It really is a great wine for 6 bucks, and a 750ml will easily do seconds for ten people at a dinner party. That's 60c each, you cheap skate! Make sure you serve it ice cold and don't forget to hide the bottle so no one will know. It's just the thing with pecan pie, sticky ginger cake, sticky toffee pudding or toasted marshmallow around the campfire."

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WBM Magazine - October 2007

'This is one big bottle of Marsala for six bucks, and its liquefied caramel and toffee flavours will go a long way in matching with sticky desserts. Serve it ice cold by the glass as a dessert wine alternative with pecan pie or sticky date pudding.'

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Quaff 2007 - Peter Forrestal

"This is very much over the top and will only appeal to those with a very sweet tooth; lifted vanilla essence on the nose, soft and sweet before the finish that is dominated by the vanilla essence."