The vineyard managed to encourage the development of Botrytis, and given the vigorous and cool conditions of the vintage it developed readily. We were fortunate to harvest 4 tons of perfectly wizened, golden raisins at a sugar of approximately 35 Brix which was then crushed and destemmed, left to macerate overnight in the press, and then slowly pressed over the course of the day in order to extract as much juice as possible. The golden liquid was then fermented in a combination of brand new and neutral barrels, and matured for almost 12 months before bottling.
This wine shimmers from the glass with its bright
golden core and subtle green hues. It displays classic
botrytised notes of candied Seville orange, combined
with scents of truffle infused forest floor that bound
from the glass. The subtle contribution of oak imbues
further complexity and intrigue. A golden viscosity
reveals seams of ripe scented citrus fruits and rose
petal aromatics, whilst the delicate thread of fresh
acidity provides life and intensity to the palate.