Surely the king of wine varieties, this style shows the versatility of Riesling. This is an overtly sweet, dessert style of wine. The wine is produced by leaving the grapes on the vines well after the main harvest has finished to ‘concentrate up’ with the help of the botrytis fungi.
Vineyard managers like nothing better than being asked to “Do nothing to those 5 rows, we want them to go a bit feral…”. The grapes are not sprayed and are left to get fungal infections (botrytis) and left on the vine for as long as absolutely possible.
The great thing about a mouldy old rotten grape is that it hides what can only be described as liquid gold. The unorthodox approach then continues in the winery, normally an aromatic grapes get a 2-3 hour press cycle. The grapes for this wine were loaded into the press, the press switched on. Three days later approximately 500L of liquid gold sat in the press tray. The juice was lightly filtered to get rid of the mould, it was then fermented for approximately 3 months before the yeast finally gave up and admitted defeat – we then filtered it again to make sure the wine was in perfect condition for bottling.
Clean, sweet honeysuckle and raisins mixed with fresh tree-bled maple syrup and a fine dusting of cinnamon, all of these sweet, sweet flavours meld with a silkiness that coats the entirety of the
mouth but finishes clean and pure and lingers just so.
Match this wine with pâté, blue cheese, pears, and pretty much any dessert you are in to. Don’t forget – because it is Riesling – it is only going to get better with age!