Ribbon Vale Botrytis
This is a natural sweet wine style made only in years when we have a successful noble rot infection by the Botrytis cinerea fungus which causes the berries to shrivel and results in concentration of their flavours. Fermentation is carried out in barrel and then the wine is aged in wood for nearly 2 years. This technique produces a very complex aromatic array of dried apricots, figs and pears with unusual background characters like raisins, earth and aspirin. The palate is rich, full bodied and luscious with considerable sweetness balanced by fresh acidity and very delicate tannins. It displays all the ripe fruits of the nose, especially dried apricots, but has a clean, finish and is not cloying. Its concentration and composition mean that it has the potential to improve with cellaring over at least 5 years. However, its richness and generosity make it a delicious drink, even as a young wine.