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Dalton's winemakers affectionately refer to Anna as "Liqueur de Paradisia", a common nickname for wines made from Muscat Alexandria. It is an ambrosial dessert wine made in the solera method (sequentially combining barrels of previous vintages). Deep gold in color, it is opulently sweet with intense floral and apricot flavors, balanced by a crackling acidity. Obviously delicious on its own, it is best not served with any rich or complicated desserts, but rather simply accompanied by a sharp cheese or high-quality nuts.
Obviously delicious on its own, it is best not served with any rich or complicated desserts, but rather simply accompanied by a sharp cheese or high-quality nuts.
The palate is full bodied and rich with a long creamy finish.
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