The botrytised bunches of fruit were selectively picked over the space of 17 days, with the sugar levels at harvest averaging 27.5 brix. The fermention of the juice finished at approx 80g/L of residual sugar in a wine style which is probably more suited as an aperitif or for drinking by itself rather than as a dessert wine. It is lemon green in colour, with a vivacious nose of minerals, honied limes and luscious lemons and a delicate perfume of apricot blossom. On the palate it has a classic Riesling structure - long but refined acid, intensified mineral and honied lemon flavours combined with ripe apricots and a long finish. It will reward cellaring and it is only available in 750 mL bottles. |
