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Product Description
The grapes were selectively hand harvested - an essential process when handling Botrytis inflicted fruit as the bunch stems are fragile and can easily fall off the vine. The grapes were then whole bunch pressed, with the juice returned to the skins to rehydrate the more raisiny berries, then pressed again.
A slow fermentation with specially selected yeasts and minimal handling were used to ensure the retention of fruit purity. Due to the osmotic pressure of the elevated sugar level, the yeasts struggled to ferment though they were able to ferment the wine to 8.0 % alcohol before succumbing. The winemakers were very happy with the final balance of sweetness, alcohol and natural acidity.
This Reserve 242 release is an extremely intense Botrytis wine with glacé citrus, exotic spice and dried stone fruit notes. There is also some of the musky sporally funk found in some of the classic European expressions of this wine style. The palate opens with a powerful Botrytis flavour and sweetness, building to a rich middle palate eventually tempered by acidity and the Heggies Vineyard minerality, leaving the palate refreshed and crisp at the end.
98 points - BEST SWEET WHITE Nick Stock Penguin Wine Guide- "I remember hearing about his wine whilst it was still in tank when the regular '07 Heggies Botrytis Riesling took out this award in the 2009 guide. This shows just how precious our greatest vineyards are - the Heggies vineyard is true grand cru material! This is a reserve parcel that was harvested with never-before-seen levels of sugar. The first impression is that of terroir - striking quartz minerals of the high Eden Valley amid fragrant citrus and floral nuances; cumquat, lime peel and lemons, some dried spiced pear and immaculately clean apricot botrytis nuances. Superb, breezy freshness lifts across the top. The perfectly formed palate has a smooth, rich, pillowy texture, spreading lime marmalade flavour deep through a pristine finish. Its immense sweetness is countered with discreet, ripe acidity, and the net result is a sensual joyride to sweet wine nirvana."
"This is a sticky with plenty of oomph, in fact it was made from fruit that reached a staggering baume (sugar level) of 28.8. Crafted by winemaker Peter Gambetta from a "perfect" parcel of Eden Valley fruit it's velvet smooth with luscious upfront apricot and marmalade fruit flavours, a touch of spice, nice acidity and a clean finish. Drink it with dessert." -- Kerry Skinner, Illawarra Mercury, 30 September, 2009
Major botrytis infection, golden tinged with green; level of sweetness never previously achieved; incredibly rich, luscious and sweet, but has great acidity; 242 g/l of residual sugar. Screwcap. 8.1% alc. Rating 96 James Halliday
A slow fermentation with specially selected yeasts and minimal handling were used to ensure the retention of fruit purity. Due to the osmotic pressure of the elevated sugar level, the yeasts struggled to ferment though they were able to ferment the wine to 8.0 % alcohol before succumbing. The winemakers were very happy with the final balance of sweetness, alcohol and natural acidity.
This Reserve 242 release is an extremely intense Botrytis wine with glacé citrus, exotic spice and dried stone fruit notes. There is also some of the musky sporally funk found in some of the classic European expressions of this wine style. The palate opens with a powerful Botrytis flavour and sweetness, building to a rich middle palate eventually tempered by acidity and the Heggies Vineyard minerality, leaving the palate refreshed and crisp at the end.
98 points - BEST SWEET WHITE Nick Stock Penguin Wine Guide- "I remember hearing about his wine whilst it was still in tank when the regular '07 Heggies Botrytis Riesling took out this award in the 2009 guide. This shows just how precious our greatest vineyards are - the Heggies vineyard is true grand cru material! This is a reserve parcel that was harvested with never-before-seen levels of sugar. The first impression is that of terroir - striking quartz minerals of the high Eden Valley amid fragrant citrus and floral nuances; cumquat, lime peel and lemons, some dried spiced pear and immaculately clean apricot botrytis nuances. Superb, breezy freshness lifts across the top. The perfectly formed palate has a smooth, rich, pillowy texture, spreading lime marmalade flavour deep through a pristine finish. Its immense sweetness is countered with discreet, ripe acidity, and the net result is a sensual joyride to sweet wine nirvana."
"This is a sticky with plenty of oomph, in fact it was made from fruit that reached a staggering baume (sugar level) of 28.8. Crafted by winemaker Peter Gambetta from a "perfect" parcel of Eden Valley fruit it's velvet smooth with luscious upfront apricot and marmalade fruit flavours, a touch of spice, nice acidity and a clean finish. Drink it with dessert." -- Kerry Skinner, Illawarra Mercury, 30 September, 2009
Major botrytis infection, golden tinged with green; level of sweetness never previously achieved; incredibly rich, luscious and sweet, but has great acidity; 242 g/l of residual sugar. Screwcap. 8.1% alc. Rating 96 James Halliday
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| Price | $ 32.99 |
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