The grapes for this wine were selectively picked late in April at an average of 28 brix to produce a wine similar to a German auslese. Some of this fruit showed intense botrytis shrivelling, but the late development of all the botrytis contributed to preserving the purity and clarity of varietal flavours. The juice from these grapes was fermented to approximately 90 g/L residual sugar, although the impression given on tasting is probably more luscious than this.
The colour is pure gold; the nose is honeyed, smelling of blossom, dried apricots and cloves, with clear, pure botrytis notes. The palate has long fine acids - fresh but balanced - with a luscious mid-palate of peaches, apricots and floral notes to make a clear varietal statement of considerable concentration. Enjoy it with a chilled peach or by itself. I expect this wine to be long lived. It is available in 750mL bottles (as well as halves) which are particularly suited to longer-term cellaring. |
