The making of such a unique wine requires a combination of climate, growing soil conditions, the expression of a particular variety, and a winemaking culture learned over generations.
The wine can only be made in years when the weather conditions allow for the development of Botrytis Cinerea in Riesling, (one of the varieties most susceptible to this fungus) because the wine is produced using the grapes it affects. Over several weeks, Botrytis, or noble rot, has dried out and “ennobled” the grape berries.
Barrel fermentation results in a high concentration of sugar and acids, generating a highly complex, balanced wine that satisfies the most demanding palates. The wine is fermented for 22 days at 18c. It is then aged for 14 months in French oak barrels, of which 50% is new oak. This 2010 vintage was finally bottled in March 2013.
The wine then made, using these grapes, takes on a beautiful old gold colour, an elegant, strong aroma, and a dense, intriguing palate, with a thousand flavors of honey, flowers, and spices.
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