Food suggestions:
Crème Brûlée, Malva Pudding or a glass on its own.

Tasting notes:
Typical Noble Late characteristics on the nose with ripe tropical fruit, tangy dried fruit and hints of almond flavours. Full flavoured palate with the sweetness and bright acidity in balance.

Oenology:
A selected 4 tons of the Sauvignon Blanc grapes were left to hang on the vines and become naturally infected with Botrytis Cinerea, the fungus responsible for Noble Rot. Picked at 32 Balling, pressed and inoculated. The fermentation was stopped at 10% alcohol and 150g/liter residual sugar. After 9 months of barrel ageing the wine was filtered and finned before bottling.