The fruit for this wine was held on the vine to late in the season, finally being picked on May 3rd at approximately 24 brix with the majority of bunches having at least some botrytis infection. The fermentation left approximately 60g/L residual sugar and a wine which is light lemon in colour with a nose showing sweet citrus blossom, honeysuckle and zest of limes. The palate is similar to a rather rich German spatlese in style with an elegant concentrated palate and flavours of lime and citrus zest, slatey minerals and touches of spice. It is yet to develop the secondary botrytis characters which do come with time. This is an excellent refreshing aperitif for a summer afternoon or before a fine meal - very drinkable now but bottle development also seems assured. Longer-term cellaring may give rise to wine crystals (see General Notes). |
