Cranswick Estate Botrytis Semillon

Notes - Exclusively sourced from Pat Zirilli's Griffith vineyard. The fruit is left to hang until late Autumn / early Winter. After botrytis cinerea develops, the fruit rapidly dehydrates, with the beaume increasing to 23-24 degrees. The fruit is then hand picked and delivered to the winery. Whole bunch pressing in an airbag press releases the viscous juice. Following filtration, the juice undergoes fermentation, which ceases naturally from the alcohol content. A large degree of residual sugar remains. The wine is than transferred to new French oak barriques for 12 months maturation. A rich golden yellow in colour indicates the ripe richness of this wine. Wonderfully aromatic on the nose with hints of apricots and caramel, the palate is rich and sweet but with well balanced acidity. The finish is long and concentrated. A wine to be enjoyed on its own after dinner, or as a dessert wine it could be enjoyed with crème brulee, maytag blue cheese soufflés with black Corinth grapes and Muscat grape reduction or cheese blintzes with strawberry-rhubarb compote.
 
     

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