For centuries in Europe very late-harvest wines have been made from grapes infected in the vineyard with the Botrytis cinerea mould, such as French Sauternes and German beerenauslese. This mould, known as the Noble Rot, develops in the ripening grape berries causing higher sugar and acid levels to be achieved with a corresponding enhancement of flavours and lusciousness of the wine.
Fermented in tank with 18% of the wine then transferred to seasoned 225L French barriques for 6 months. Remainder aged on lees in tank for complexity before blending prior to bottling with residual sweetness of 125g/L.
A very attractive nose, offering peaches and lemons, as well as candied lemon and stones. The palate has very bright orange, peach, and toffee flavors. Smoothly textured, supple, and even.