The early summer was extremely hot and initially it seemed as though it might be too much for this cool climate variety. Fortunately, February was atypically cool, which slowed down development. There followed a long, dry autumn which allowed the berries to ripen perfectly. The bunches of grapes from which this Aria was made were hand selected out of our riesling block because they had at least 30% of clean, noble botrytis, which not only causes extra concentration, but giving its own special flavour. Multiple such pickings were made, each being separated by a week or more. On every occasion, only the most perfect bunches were selected.

After harvest the grapes were gently pressed and the clarified juice underwent slow fermentation at a cool temperature to help retain the natural fruitiness. As soon as fermentation was completed it was removed from its yeast lees to maximise varietal purity and freshness. The aromas and flavours give impressions of ripe stone fruits, such as nectarines and apricots, inter-twined with passion-fruit, raw figs, orange blossom, Turkish musk and tropical spice. A suggestion of bush honey and bees wax is added by the botrytis. The wine expands on the palate to become mouth-filling and luscious, but yet retains a core of tangy minerality and acid which keeps it focused, draws out the finish and gives perfect balance. The complex inter-play of impressions linger on the palate well after swallowing.

While ready to drink on release it should, with careful cellaring, develop additional fascinating nuances and complexities over the next five or six years and live for a decade or more.

Wine is a natural health food.