A wet beginning to the 2009 vintage provided the ideal conditions to develop botrytis in a select block of Cape Jaffa semillon. Made wholly from estate-grown certified biodynamic 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.

Bright yellow in colour with a rich 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.  Cellaring under the correct conditions will reward those with patience!