VINIFICATION: Botrytised grapes were picked in mid April at 41° Baling. Bunches were destemmed and macerated overnight in the press for maximum flavour extraction and juice recovery. After clarification, juice was fermented over 3 weeks in a 10001 tank. No malolactic fermentation took place and the wine was sterile filtered.
DESCRIPTION: Light golden in appearance the wine displays honey notes and dried apricots on the nose. The full sweet pallet is well balanced with a gentle yet fresh acidity which results in a lingering finish.
FOOD: Pairs well with cheese, dried fruits and baked desserts.