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This is a natural sweet wine style produced only in years when a successful noble rot infection of the Botrytis Cinerea fungus occurs, causing the berries to shrivel and resulting in the concentration of their flavours. Fermentation is carried out in a barrel, and then the wine is aged in wood for nearly 2 years. This technique produces a very complex aromatic array of dried apricots, figs, and pears with unusual background notes like raisins, earth, and aspirin. The palate is rich, full-bodied and luscious with considerable sweetness balanced by fresh acidity and very delicate tannins. It displays all the ripe fruits of the nose, especially dried apricots, but has a clean finish and is not cloying. Its concentration and composition mean it has the potential to improve with cellaring for at least 5 years. However, its richness and generosity make it a delicious drink, even as a young wine.
Product of Margaret River, Western Australia.
ABV: 13%
Size: 375ml Bottle
This is a natural sweet wine style produced only in years when a successful noble rot infection of the Botrytis Cinerea fungus occurs, causing the berries to shrivel and resulting in the concentration of their flavours. Fermentation is carried out in a barrel, and then the wine is aged in wood for nearly 2 years. This technique produces a very complex aromatic array of dried apricots, figs, and pears with unusual background notes like raisins, earth, and aspirin. The palate is rich, full-bodied and luscious with considerable sweetness balanced by fresh acidity and very delicate tannins. It displays all the ripe fruits of the nose, especially dried apricots, but has a clean finish and is not cloying. Its concentration and composition mean it has the potential to improve with cellaring for at least 5 years. However, its richness and generosity make it a delicious drink, even as a young wine.
Product of Margaret River, Western Australia.
ABV: 13%
Size: 375ml Bottle
