The raisin fruit usually requires a period of ‘soaking’ so that when pressed the high sugar juice is extracted. Sulphur and chilling is used to prevent wild yeast gaining hold. The ferment is usually slow due to the high sugar. The decision to stop the ferment (by chilling) is made depending on the balance of acid, alcohol and sugar. This style is fermented in stainless steel and bottled immediately to retain freshness.
This wine is from a specially selected parcel of Semillon grapes that had a percentage of Botrytis or Noble Rot as it is sometimes known. A combination of the Botrytis and raisin fruit has allowed a luscious dessert style to be made. The Botrytis infection of the grapes results in two things – one being the dehydration of the berry which causes concentration of fruit flavour as well as sugar and two being the added flavour (in a positive sense) of the Botrytis mould itself.
Fresh fruit, especially peaches, light dessert or over ice-cream.
Drinking well now however will improve with further bottle age.