A continued dry spell affected much of the fruit development during the vintage period, restricting yields and disease pressue and improving the fruit potential. Late spring rains provided a well timed boost to the vines and encouraged fruit development. Scattered heavy falls and at times, hail storms caused some various levels of fruit loss, but the following months leading through ripening and up to harvest proved to be mild and dry, assisting the fruit to develop well balanced characters. Good April rains and warm weather helped promote excellent botrytis, with good canopy preventing sunburn damage.
The Semillon grapes were left on the vine for approximately two-to-three months longer than normal to allow for development of the botrytis cinerea mould. Once picked, the grapes were cold soaked for 24 hours prior to being pressed. The juice was then inoculated with a yeast strain capable of tolerating high sugar levels. Once fermentation had begun, the juice was transferred to new and used French Troncais and Allier oak to ferment through to a sugar level desired in this style. Once fermentation had been arrested, the wine was racked and adjusted and spent the next twelve months in the same oak. Once the required aging and integration had been reached, the wine was pumped out of barrel and blended to the style required.
Deep golden-yellow; incredibly rich and luscious, but not heavy; botrytis provides the necessary cut and complexity, acidity the balance. 375ml. Rating: 95 Points; Drink by: 2019; Price: $25; Date Tasted: Feb 2013; Alcohol: 10.5%; James Halliday Wine Companion
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