Golden in colour, this complex wine reveals a seductive nose of quince jelly, acacia honey and candied orange peel. In the mouth, honeyed notes of dried apricot, figs and orange marmalade combine with decent acidity and structure. An unusually high amount of 330 grams of residual sugar create enormous palate weight, structure and length.
All fruit was sourced from our own vineyard, where we have small block of Riesling planted on a sandy loam soil located within the westernmost reaches of our vineyard and of the Casablanca Valley. The closeness to the ocean gives us foggy mornings and sunny and windy afternoons, which are ideal to create noble rot: the grapes become effected by Botrytis in the morning and dry up in the afternoon before the cycle resumes the next day. Since only dry berries are picked, yields are on average only 2.3 tonnes per hectare (1 tons per acre).
On arrival at the winery all grapes were first subjected to a whole bunch followed by an individual berry selection. The grapes were then loaded by hand into a vertical basket press where they were gently squeezed to a maximum pressure of 6 bar. The resulting juice was fed by gravity to fifth use French oak barrels where it was slowly fermented at wintery temperatures for 6 weeks with selected yeasts until fermentation stops. Following fermentation the wine was racked and returned to the same barrels where it was aged for a further ten months. After a total of 12 months in barrel the wine was racked to tank, filtered and bottled. Only 10.700 bottles of 375ml were produced
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