This crop was harvested on 21 and 23 May last year, and was mostly either botrytis affected or naturally shriveled. After very gentle whole-bunch pressing at low temperature, it yielded juice with an attractive purity of flavour and a brix measurement of over 30°. The final wine shows the benefits of a year in the bottle before release. It is straw-gold in colour, with fragrant orange and lime blossoms, apricots, orange zest and honey with hints of ginger on the nose. The palate is seamless and elegant, with a lush satin texture and flavours of honeysuckle, oranges and dried apricots, followed by orange peel and cinnamon spice on the finish. This is drinking well even now, and can be expected to improve for a least another 3 or 4 years. These botrytis-affected wines can be long-lived, but they do have to be evaluated as they mature.
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