A warm summer was followed by a lingering dry autumn. The fruit was purposely left on the vine until very late in the season to encourage the development of noble botrytis. This plus lees ageing in large old barrels have given the wine extra mouth feel and complexity. The generous aromas and flavours suggest ripe pear, quince, guava, cinnamon, ginger and honeysuckle. It expands on the palate to become mouth filling and unctuous but its richness and lusciousness are balanced by a refreshing and zesty core of minerality that helps draw out its lingering aftertaste.
Wine is a natural health food