The Murrumbidgee Irrigation Area is renowned for its botrytized dessert wines. Misty and foggy autumnal mornings, followed by clear, warm days result in optimum conditions for Botrytis cinerea to thrive.  Once the parcel has the desired level of infection, we harvest it into small bins and transport it to the winery for top loading and whole bunch pressing.  After pressing, the unctuous juice is returned for 24 hours of skin contact, ahead of re-pressing and inoculation with a fruit-expressive yeast strain. Fermentation typically takes two months, during which we drain off a portion into seasoned barrels to build additional complexity. The parcel is aged surlie for ten months to enhance mouthfeel, ahead of racking, blending and bottling.

Product of Darlington Point, Riverina, New South Wales.

ABV: 12%

Size: 375ml