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, slowing down the grapes’ maturation.  There followed a long, dry autumn which allowed the riesling to ripen perfectly.

The fine weather continued and we left the grapes from which this wine was made, hanging on the vines until winter.  Dewy mornings followed by warm days allowed clean, noble botrytis to develop, which shrivelled the grapes to give extra concentration and added its own special flavour.  It was late in June, after the shortest day that we hand selected the bunches which had shrivelled enough to give the desired concentration.  On five occasions, each of which was separated by five to seven days.

Following 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 wine has a vibrant, multicoloured palette of aromas and flavours, reminiscent of ripe figs, paw paw, lychees, passionfruit and mandarin.  A strong element of comb honey and beeswax comes from the botrytis.  The after-taste leaves impressions of lemons and limes, while the whole palate is infused with impressions of Turkish musk and tropical spices.  Although it is rich, mouth filling and luscious, it has a spine of natural mouth-tingling acidity and tangy minerality, which give elegance and perfect balance.  The wine seems to develop and expand on the palate, giving a complex interplay of impressions which linger well after swallowing. 

While ready to drink on release it should, with careful cellaring, evolve and unfold a further rich array of nuances and complexities over the next five or six years and live for a decade or more.

Wine is a natural health food.