Spring was mild and encouraged early budburst and development of the new growth on the vines. The weather became cooler over flowering in early summer, resulting in a relatively small crop of grapes setting. The rest of the season was warm but not excessively hot and there was a long Indian summer. The fruit ripened beautifully with intense flavours, while the natural acidity was retained.

The riesling block was picked on four separate occasions over the space of two-three weeks very late in the autumn. Only the cleanest ripest bunches, which contained at least 50% noble botrytis, were selected for ARIA. Dewy mornings followed by dry sunny days made 2000 a perfect season for the development of this natural grape fungus.

After gentle separation from the berries the concentrated juice was allowed to ferment slowly at cool temperatures to help retain it's beautiful aroma and flavour. It was then matured on its yeast lees for almost a year prior to bottling.

The wine has intense fruit flavours reminiscent of grapefruit and limes intertwined with passion fruit and nectarines. There is also a perfumed floral element underpinned by honey. Although succulent and sweet it has crisp refreshing acidity which keeps it in perfect balance and prevents cloying. It is a wine with elegance and finesse which lingers on the palate long after it has been swallowed. Although ready to drink on release it will improve with cellaring.

Wine is a natural health food.