Pinot Noir grapes were left on the vines well after harvest to gain ripeness and some botrytis to produce this fascinating wine.
A short period of skin contact has resulted in the tawny rose colour and provides a subtle back bone of tannin
Aromas of grapefruit marmalade with caramelised fruit lead into a rich honeyed palate with red currant and intriguing flavours of a Tokay or Madeira wine. Richly fruited but with crisp acidity this wine is well suited to drinking with blue cheese or a spiced fruit cake.
Enjoy with blue cheese or a dessert with orange flavours.
“Bright straw-yellow colour with a slight pink blush at the heart, lighter edged. The nose is stylishly restrained with gentle aromas of yellow stonefruits and delicate red berry and red floral notes, along with a little honey, unfolding fresh herb nuances. Very sweet to taste and medium-bodied, the palate is soft and gentle with a rounded core of honey and stonefruit flavours entwined with delicate red floral and red berry fruit suggestions. The flavours are harmoniously interwoven and flow smoothly on a gently unctuous palate with soft acidity adding to the richness. The flavours carry to a light, nuanced finish. This is a soft and delicately flavoured botrytised Noble Pinot Noir with stonefruit and red florals and an unctuous, rounded texture. Match with fruit and baked desserts over the next 3-4 years. Late-harvested estate fruit with 75% botrytis, given a short period of skin contact and cool-fermented to 12.5% alc. and 120 g/L RS. (375 ml)” **** stars
~ Raymond Chan Wine Reviews December 2017
“… The 2017 vintage (4*) has a pale straw colour. Already delicious, it is sweet (130 grams/litre residual sugar) and soft, with strong, peachy flavours, botrytis-derived honey characters adding richness, and loads of drink-young charm.”
~ Michael Cooper November 2017