Botrytis Rieslings are aristocrats amongst dessert wines – wines of breeding and elegance, and with a longevity which is generally greater than equivalent wines from other varietals. The grapes for this wine were selectively picked in April and May, and were brought in with an average of 30° brix and 100% infection of the most perfect botrytis I have seen. The juice was fermented to about 140g/L residual sugar, yielding a wine with youthful colour, and an ethereal and pervasive nose of grapefruit, dried apricots and soft spices. The palate is well balanced, with firm but not obtrusive acid and very focused flavours – dried fruit, apricots, muscat and spices. It is extremely drinkable even now, but with good cellaring, it has a long future. Enjoy it by itself or with ripe, fresh, chilled fruit such as peaches. |
