This was an excellent summer and harvest was deliberately delayed until the berries had developed a small amount of noble botrytis. Fermentation was carried out in old oak barrels to bring out the natural complexity and mouth feel.
The abundant aromas and flavours suggest ripe quinces, pawpaw, rose petal, Turkish musk, oriental spice and sherbet, underpinned with hints of sandalwood and honeysuckle. In the mouth, the wine is rich, big boned, unctuous and complex with an impression of freshly crushed ginger that complements the off dry finish.
Wine is a natural health food.