Production: 290 cases produced of 375 ml splits
Alcohol: 11.5%
Residual Sugar: 14%
Brix at Harvest: 23°

With only moderate maturity, the Estate grapes are harvested off the Laguna Block and taken whole cluster to a local freezer where the fruit sits for 9 days at -32 degrees.
The frozen clusters are then rushed to the crushpad in the early morning and hard pressed until tiny droplets of pure fructose slowly fall from the press and into the collection pan.
The very sweet and intense golden nectar is inoculated and fermented until the yeast become exhausted from the sweet environment and stop fermenting naturally.
This dessert wine showcases intense rose petal and fresh cut pear/peach aromas and on the tail end, there lies enough acidity to cut through the end of dinner delicacies.
With a few years in the bottle, this wine will increase in silky body and offer a perfumed honey nuance. Fewer than 200 cases annually grown, produced and bottled in 375 ml split bottles.

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