A lot of noble rot caused perfect concentration of sugar without compromising acid. This year we went from 3 barrels in 2006 to 10, and all came out to perfection. Unlike 2006, I had enough to stabilize the lot and prevent sediment formation in the bottle with time. A well balanced fruitful sticky with huge aging potential and a structure that will please any palate. Enjoy in the summer with crushed ice, over a sorbet or as a aperitif, and in winter along a fire to warm you up.
Enjoy in summer with crushed ice, over sorbet or as aperitif, and in winter along a fire to warm you up.