The raisin fruit usually requires a period of ‘soaking’ so that, when pressed, the high-sugar juice is extracted. Sulphur and chilling are used to prevent wild yeast from 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 before maturation in French oak barrels to add complexity and flavour depth.
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. Combining 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 a 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 but will improve with further bottle age.