Product Overview

A wet beginning to the 2009 vintage provided the ideal conditions to develop botrytis in a select block of Cape Jaffa semillon.

Made wholly from estate-grown certified biodynamic fruit, it was left on the vines until late June to develop.

The grapes were cold soaked and then whole bunch pressed, followed by a slow fermentation in tank.

Tasting Notes

Bright yellow in colour with a rich essence of apricot nectar and honeysuckle on the nose, the palate offers a similarly rich and sticky mouthfeel cleaned up by an ideal balance of acid and natural sweetness on the finish.

Food Pairing:

Enjoy with dessert or lighter cheeses, or alternatively serve very cold as a pre-dinner drink.

Ageing:

Cellaring under the correct conditions will reward those with patience!