Botrytised wine/Noble Late Harvest (>50g/l sugar)

The grapes were handpicked at 36° balling with good natural acidity and concentrated fruit. Only the best bunches were selected with a mix of green and yellow berries with 40% clean raisin and botrytis berries in between. The fruit was sorted at the cellar and fed directly into the press to improve drainage through the stems. The free-run juice was allowed to drain and later returned to the mash for an 18-hour period to increase extraction of the Botrytis character from the raisined berries. The juice was drained after this period and lightly pressed to the fermentation tank. The juice was inoculated after a lengthy rehydration of the yeast to ensure that the yeast was tolerant enough for the higher sugar levels. The must was allowed to ferment between 18°C - 20°C for six days, after which the fermentation was stopped at the desired sugar level. Soon after, the wine was stabilised, filtered and bottled. ALCOHOL 7.68 % RESIDUAL SUGAR 259.20 g/l TOTAL ACIDITY 9.16g/l PH 3.7

Enjoy on its own, chilled, or served with Roquefort cheese, strawberries and cream, cheese cake and Crème Brûlée.