Noble Rot Semillon 2008

Grape Variety

100% semillon grown at Eden Valley, naturally infected with Botrytis cinerea.

Technical Details

Harvest Date: 13 May
Alcohol: 12.5% | pH: 3.38 | Acidity: 7.8 g/L |

Maturation

Fermented in tank and bottled post-vintage (no oak or tank maturation) to preserve the wine’s fruit characters.

Background

For centuries in Europe very late harvest wines have been made from grapes infected in the vineyard with the Botrytis cinerea mould, such as French sauternes and German beerenauslese. This mould, known as the Noble Rot, develops in the ripening grape berries causing higher sugar and acid levels to be achieved with corresponding enhancement of flavours and lusciousness of the wine.
The weather conditions during the 2008 vintage allowed for the natural development of
Noble Rot. The botrytis semillon was picked in mid-May at 33% sugar. The resultant wine has a natural residual sweetness of 14% ,and intense complex varietal bouquet and flavour.

Vintage Description

The 2008 vintage in Eden Valley was preceded by an average rainfall and a mild and unusually frost-free spring with regular rainfall periods. Fine flowering weather meant good set despite the expectation that the previous drought year of 2007 would affect yields. The vines also showed surprisingly vigorous growth. A dry and hotter than average early summer caused smaller berry and bunch size. Although temperatures climbed to over 40ºC around New Year and in mid-February, the weather from mid-January through February was the coolest for 30 years, allowing amazing development of fruit colour, flavour and maturity. One of the earliest harvests on record, which began early February, produced exceptional whites.

Wine Description

Vibrant, burnished gold in colour. Lifted sweet ripe aromas of dried figs, honeycomb and citrus florals with notes of crème brûlée. The palate is clean with citrus honey/straw lusciousness, dried apricots and lanolin, good length with a crisp acid finish.

Cellaring Potential

Great vintage, drink now to 2018.

Serving Idea

Caramelised quince pastry with passionfruit custard.