Left of the vine to hang at the mercy of nature, the berry shrivels and becomes the home of the “Noble Rot” fungus called botrytis which assists in the concentration of the elements of flavour, sugar and acids. It also can’t help in imparting it’s own flavour personality. The berries when pressed reveal a golden juice which is thick and charged with elements that nature provided. When fermentation begins and thereafter do these element reveal their true form and with the tincture of time in new French oak, will they come together.
The wine is seductive and intense, with the polaritie sof apricot marmalade and marzipan inter woven ina savoury vanilla char. The palate supports the aroma and the intense sweet flavours are complimented with a drying vanilla oak tannin. An absolute delight,
not dissimilar to a great sauterne.