The Hundred of Moorooroo Limited Edition Fortified

A very special limited release for us here at Moorooroo, this golden caramel elixir was hand-harvested late in the season from luscious Pedro Ximenez grapes barrel-aged for almost three decades. A small edition of very late harvest old vine Grenache rounds out this ambrosial blend.

The scent of molasses and honey washes over you from the moment you open the bottle. The intensity of flavour pulses across the tongue, with waves of chocolate, almonds, cedar, raisins and caramel cohering into an elegant finish of coffee, orange peel and spices. 

Wyndham has been building this incredibly limited release wine since he first arrived in the Barossa Valley and so we’re very proud to be showcasing it through our cellar door. The culmination of 35 years of passion, dedication and experience The Hundred of Moorooroo Limited Edition Fortified is available now.

The Wine

The Hundred of Moorooroo Limited Edition Fortified

available now online and in cellar door

Drink with

Ruben’s Grandmothers Wedding Fruitcake

Ingredients

• 1 1/2 lb sultanas, currants, raisins 
• 1/4 lb glacé cherries
• 1/4 lb glacé ginger
• 3/4 lb minced peel
• 1/2 lb almonds
• 6 tbs brandy
• 1 lb butter
• 1 lb brown sugar
• 10 eggs
• 30ml freshly brewed espresso coffee
• 1 1/2 lb plain flour
• 1/2 tsp nutmeg
• 3 tsp mixed spice
• 1 tsp cinnamon
• 2 tsp bi-carb soda

Method

1. Place fruit and nuts in a bowl and pour over the brandy. Cover and soak overnight.

2. Line a cake tin with two layers of baking paper. Preheat the oven to 140 degrees celsius. 

3. Beat together the butter and sugar in an electric mixer until light and creamy, then gradually add the eggs and mix until well combined. 

4. Stir fruit mix and espresso into butter and egg mix. Combine flour in a bowl with the spices and bi-carb soda and mix thoroughly then incorporate into the wet mix.

5. Spoon into the cake tin and bake for 4 hours or until cooked.