An intensive, 4-stage, harvest selection in which only noble rot berries were selected containing sugar of between 34 and 36°B. Prior to pressing the berries went through another selection process to ensure that only 100% noble rot berries were pressed. Pressing occurred over a three-day period with a minimal 95 Litres per ton of Semillon recovered. Juice was settled and racked to small 225 Litre selected French oak barrels. No yeast inoculation occurred and the juice fermented naturally down to 150 grams residual sugar per litre. The wine has spent 28 months in barrel before stabilisation and bottling.

This wine has developed into a well-integrated sweet wine with enticing nutty and honey flavours. This wine has delicate similarities to the revered French Sauternes which was one of our main objectives. Enjoy now or age for 10 to 15 years to develop further complexity. Serve chilled. Duck liver parfait, dark chocolate fondant and well-aged blue cheese.

Only 1900 bottles produced.

Vintage Cool misty mornings created the perfect conditions for the noble rot to grow and produce an excellent harvest.
Analysis Alcohol 12.5%; Total Acidity 7.8 g/l; Residual Sugar 128.5 g/l; pH 3.29