Stay in with Moorooroo | New Release! 2010 Dolce Far Niente

After being harvested in late April from a small vineyard in Greenock, this honey-gold nectar was barrel aged for nine years to develop a soft, deeply layered palate.

With a gently spiced aroma, Dolce greets you softly. The palate sings with lemons and honey while the finish speaks to age, almond and sultana are balanced by a white nectarine lightness. This late harvest is free from fortification and botrytis allowing for a very gently sweet experience with a mellow, silky consistency that has a generous but crisp finish.

Enjoy Dolce as a compliment to your favourite cheeses, with summer fruits or almond croissants. This wine also pairs beautifully with sweet desserts such as poached pears, citrus tarts and cheesecakes. 

Inspired by the sweet wines of France and the concept of Dolce Far Niente. Take pleasure in idleness, where all that matters is living in the moment.

This brand new vintage of Dolce Far Niente Late Harvest Semillon is available now to taste at the Cellar Door, and also to purchase online. 

The Wine
 2010 Dolce Far Niente
Late Harvest Semillon
new release vintage

Drink with

Jodie’s Saffron Poached Pears


  • 8 cardamon threads
  • 15 cardamom pods
  • 1 cinnamon stick
  • 1/2 teaspoon vanilla paste
  • peel of one orange
  • 300 grams caster sugar
  • 1 litre water
  • pinch of salt
  • 4 medium pears


1. Lightly crush cardamom pods, then combine with all other ingredients (excluding pears) and bring to a simmer. Switch off the heat and allow to infuse for 10-15 minutes.

2. Peel pears, leaving stalks intact. Bring liquid back to simmer and add pears, gently poaching until tender, about 30 minutes.

3. Optionally the pears can be allowed to cool in the liquid then left overnight in the fridge to infuse, maximising flavours.

4. Bring pears to desired temperature, by re-heating or cooling as needed. Remove pears and set aside.

5. Strain spices out of poaching liquid, then return liquid to pan boiling to reduce until you have a sticky glaze. 

6. Drizzle glaze over pears and serve with cream or vanilla ice cream.