 |
Picked 5 months later than normal, the grapes were allowed to dehydrate while still building sweetness. As well as retaining a hint of the “lemony” flavour typical of Semillon, some ‘botrytis’-like characters have developed a wonderful ‘apricoty’ flavour. The outcome is an elegant sticky – low in tannin and only 11% alc! |
FOOD SUGGESTIONS: The botrytising of the grapes is what adds the classic ‘apricoty’ flavour. Both for our Alfresco Lunches and for tasting in the Cellar Door, Gai poaches fresh apricots in the Botrytis Semillon. A tiny portion is served on a spoon and the wine drizzled over the top. Try serving the apricots in a small bowl with vanilla ice cream accompanied by a shot glass of the Botrytis Semillon to create a delicious sweet/sour treat. |