This museum release botrytis was made wholly from estate-grown fruit, it was left on the vines until late June to develop. The grapes were cold soaked and then whole bunch pressed, followed by a slow fermentation in tank and barrel.

Rich and golden in colour with an intense essence of apricot nectar and honeysuckle on the nose, the palate offers a similarly rich and sticky mouthfeel cleaned up by an ideal balance of acid and natural sweetness on the finish. Enjoy with dessert or lighter cheeses, or alternatively serve very cold as a pre-dinner drink.  Already cellared for your enjoyment now, this wine will continue to develop for a further five years for those who store it appropriately.  A rare and rewarding find!