TASTING NOTE This is an exotically scented sweet wine with aromas of very ripe mandarin,
quince and fresh lychee intermingled with the scent of damask rose and hints of cinnamon. The
palate is silky and voluptuous a luscious sweet wine with elegant structure and a clean
VITICULTURE The fruit for this wine was grown at a single vineyard site in the Brancott
Valley, a valley floor vineyard on gravelly clay-loam soils, typical of the Southern Valleys. The
vines were a 50/50 mix of the 456 and 457 clones, known for their modest crop levels and
concentrated flavour profiles. The vines were trained on a two-cane VSP (vertical shoot
positioning) trellis and careful shoot and bunch thinning was carried out to produce a crop
level of 7.5 tonnes/hectare.
WINEMAKING The two clones were hand-picked together at high ripeness levels with
moderate botrytis infection and considerable shriveling. The grapes were whole bunch pressed
using a very low maceration press cycle. The resulting juice was cold-settled with a light fining
and the clear juice was then racked and inoculated in a stainless steel tank using cultured yeast.
The fermentation was stopped in July, retaining 90 g/l residual sugar. The wine was then filled
into old barrels where it remained on yeast lees for a further four months prior to bottling in
December with an alcohol of 12.0%, pH 3.67 and acidity of 5.5 g/l.