beautifully sweet. And this little gem makes it a touch sweeter.
Our first late harvest dessert wine is made with all kinds of
tender loving care. During harvest, Clarissa and Laura took and
smelled each individual cluster of grapes, removing bunches that
were infected with sour rot. Sour rot gives undesirable flavors in
a wine, while noble rot, also known as botrytis, gives a
luxurious complexity if used correctly. The extra work was worth
it, and this limited edition bottling has bright acidity to balance
the pretty sweetness. It’s a perfect accompaniment to crème bruleè
or honey pound cake.
pH: 3.3, TA:
September 22, 2014.
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