The vineyards were planted in 2002 on a North East slope of decomposed granite soil, with this being the second harvest. A 5 wire extended Perold trellising system was used.
The grapes were left in the vineyard to full ripeness and the natural botrytis cinerea was carefully monitored until ready to pick. After picking, bunches were selected and carefully
destemmed. The fermentation process was monitored with utmost care. After fermentation the young wine was transferred to 300 litre French oak barrels, where it was matured
for 12 months.
An unique, interesting, elegant dessert wine, packed with fruity fragrances of peach, pear, apricot and pineapple flavours on the nose, as well as the palate. Soft wood and honey undertones leads to the perfect balance and harmony. An excellent accompaniment to most desserts.
Residual sugar 158.4 g/1
Alcohol by volume: 15.00
Total Acidity: 7.6 g/l