The fruit for this wine was completely botrytised, picked at an average of 38.5 brix and fermented into a wine equivalent to a German trockenbeerenauslese with approx. 200g/L residual sugar. The wine is a rich, lighter gold and the nose has honeyed aromas of super-ripe stonefruit and fresh hay. The palate is big, rich and viscous. Flavours of sherbet, bush honey, orange zest and ripe yellow peaches fill the mouth, leaving an aftertaste of caramel and spices and an impression of total sumptuousness. I hesitate to make a definitive comment about length of cellaring: it is excellent drinking now, and I expect it to age well, but try it over the next two years and evaluate again. |
