Wrattonbully seems to be a perfect region for the production of botrytis wines. Fruit ripens naturally with high sugar and flavours in the warmth of summer and then waits for autumn with dewy mornings and sunny days to initiate and sustain the growth of the botrytis cinerea fungus.
Botrytis metabolises in the berries desiccating them, increasing the sugar concentration and contributing to its unique flavour. Several pressings of the berries are required to liberate all of the viscous nectar.
2014 | 2011