Desiccation (drying) of stalks was done on selected Sauvignon Blanc batches to allow for increased concentration of sugar levels. Whole-bunch grapes were cold-soaked for 12 hours, then pressed-off to holding tanks and left to settle for 2 days. The clean juice was racked (transferred) to old French oak barrels and inoculated with select yeast strains. Fermentation was stopped through filtration, to achieve a certain sugar level. Maturation in old 225L barrels lasted 5 months.
Aromas of dried pineapple and mango with roasted sweet spices complement a fascinating and refreshing palate of apricot pips and honey.
Ideally served chilled at around 6-8 ̊C, it can be enjoyed as an aperitif, but will be a wonderful complement to foie gras, fruit-based desserts and cheese, and can even be used as an ice-cream topping.
Alcohol | 10.0%
Residual sugar | 129.5g/l
Aging potential | More than 15 years from vintage.