Botrytis Riesling

 

botrytis_no_vintage

Botrytis-Riesling.pdf

2014 saw some of the Riesling crop affected by botrytis – a fair opportunity to raise a sweet wine. Adding some later harvested Riesling fruit, the eventual wine sees around 40% botrytized fruit, leading us to a ‘best of both worlds’ style, showing botrytis toast and honey character, enlivened by tinned pineapple, preserved lemon and citrus rind. Not overly viscous, it retains freshness, certainly not cloying, easy to have a second (or third) glass. Residual sugar is 100 g/L. Damon felt from his sommelier days that 375mL never quite went far enough, hence this is bottled in a half litre.