The fruit for this wine was allowed to hang on the vine for ten days longer than our regular dry Gewurz to get more sweetness into the berry and more intense flavour. The fruit was hand-picked and then crushed to our press where it was allowed to sit for six hours to allow the dehydrated berries to release their sugar into the juice.
The wine then underwent a wild ferment in tank and was stopped when 60g/L of sugar was still present in the wine. It was then prepared for bottling without any use of fining agents and bottled.
The wine has a lovely pale straw colour with a nose of musk and roses. The palate is of course sweet but is balanced with a clean acid finish. Production 400 dozen 375 mL bottles
FOOD Enjoy it with all manner of deserts but especially poached pear with home-made vanilla ice cream.
CELLARING The sweetness and acid of this wine will allow it to age and soften for twelve years or longer.
PRODUCTION 400 dozen/4800 bottles (375mL)