The grape berries were hand selected over a three week period. Only grapes which have been shrivelled by the Noble rot ‘Botrytis Cyneria’ were selected. The grapes are crushed and left on the skins for 3 hours. The must is fermented using natural yeast’s, which occur naturally in the vineyard. The must ferments at around 17°C-19°C. The wine is left on the lees and then these lees are stirred initially once a week, and then every third week during the first six months. The wine was in barrel for 18 months There was no fining or filtration before bottling. Sulphur levels are kept to a minimum.
This Noble Late Harvest offers up honeyed walnuts, dried apricot, honey orange marmalade and pineapple. In the mouth, it is full-bodied sweet and powerful with refreshing acidity as well as massive concentration. Classic rich mouth reminiscent of Sauternes.
Enjoy now or keep for up to 8 years. Enjoy with Crème Brule & Cheese.