Hand harvested and sorted before 100% de-stemming and maceration on skins for 10 hours at 3°C before pressing. Cool-fermented to reach a natural alcohol of 5 % before the ferment is arrested by the addition of grape spirit to reach a minimum of 15 % alcohol, with a minimum of 110 g/l residual sugar. Matured on fine lees in tank for two months prior to bottling.
'check yellow robe, hints of pear. The nose has a Muscat grapiness, with apricot and pear syrup, glazed brown sugar airs. It’s a sturdy start. The palate is rich, holds concerted content, a ripe second half. This has presence in the glass, is muscular, solid, upstanding, and will go well à table with poultry, fruit desserts, cakes. There’s a good flash of apricot juice flavouring on the finish, which prolongs well, invites another sip. 15°. 70,000 b. 2029-30.' John Livingstone-Learmonth, Drinkrhone.com, March 2018.
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