Handpicked bunches of ‘Botrytis’ affected grapes were carefully selected having achieved optimum sugar ripeness for this style of wine. A long cool fermentation averaging 16 ° C preserved the luscious fruit flavours. After fermentation the wine was racked, filtered and bottled soon after to retain its flavour intensity.
Review by: Cairns Wine Show 2008
Review by: HYATT/ ADVERTISER SA WINE OF THE YEAR AWARDS
Review by: James Halliday, Wine Companion