Striking amber appearance with verdant hues. Beautifully developed botrytis notes of dried pear, mango and fresh hay dominate the nose. Succulent flavours of preserved cling peaches and quince paste on the palate are supported by subtle oaky tones reminiscent of hot buttered toast. A fine acidity heightens fruit purity and underpins a long and flavourful finish.
Age of vines: 12-22 years old
Trellising: VSP and Bush vines
Vine Density: 4000-5500 vines per hectare
Yield: 0.3-0.5 ton per hectare
Irrigation: Mostly drip and some overhead
Perfectly botrytised Sauvignon Blanc berries were handpicked and allowed skin contact overnight before being slowly pressed. The luscious juice was allowed to settle for two days before being racked to French oak barrels. After a lengthy fermentation the wine was left to mature on gross lees for six months. A light fining and filtration preceded bottling.
Food Pairing Notes
Foie gras. Crêpes suzette, crème brûlée, fruit based desserts like fruit tarts and flans, especially when they contain apple. A range of cheeses, particularly Roquefort.