Latest Technical Specifications · NV
Alcohol 17.5%
pH 3.47
Total Acidity 10.3 g/L
Grape Varieties Botrytised Semillon
Classification Non-vintage (NV) fortified wine
Region Riverina
Production Details Botrytised Semillon fruit is selected at approximately 20–22 Baumé. Very little fermentation occurs before neutral grape spirit is added to stop further fermentation; the wine is clarified and a touch of brandy spirit is added for complexity.
Tasting Notes Amber with olive-green hues; toffee, coffee, raisins and mandarin peel; rich raisin and dried-date fruit with citrus peel and caramel; concentrated and viscous with lingering aged complexity.
Food Pairing Christmas pudding, sticky date pudding, vanilla ice cream, or an after-dinner cheese platter.
Vintages
NV Technical Specifications
Alcohol 17.5%
pH 3.47
Total Acidity 10.3 g/L
Grape Varieties Botrytised Semillon
Classification Non-vintage (NV) fortified wine
Region Riverina
Production Details Botrytised Semillon fruit is selected at approximately 20–22 Baumé. Very little fermentation occurs before neutral grape spirit is added to stop further fermentation; the wine is clarified and a touch of brandy spirit is added for complexity.
Tasting Notes Amber with olive-green hues; toffee, coffee, raisins and mandarin peel; rich raisin and dried-date fruit with citrus peel and caramel; concentrated and viscous with lingering aged complexity.
Food Pairing Christmas pudding, sticky date pudding, vanilla ice cream, or an after-dinner cheese platter.