The preceding winter was unusually dry, with frosty nights and clear days. The rain instead came in spring, and the luxuriantly growing vines benefited from the greenhouse effect. The indicators were of a hot dry summer, although only a serious burst of heat was experienced in mid-January and again at the end of February; otherwise, it was a mild summer, which had a significant delaying effect on the ripening process.

A captivating and perfumed nose of honey, dried apricot and glaced orange rind with hints of clove spice and quince paste.

Rich flavours of stewed quince, nectar and honey provide intensity, while the fine acidity balances the sweetness.

Deep burnished gold in colour.

Aged on lees in tank for complexity and blended prior to bottling.

An early onset of autumn caused a late harvest, with average yields, good to exceptional quality and intense flavour in the grapes. The botrytisised fruit was picked in early June at 42% sugar, leaving a natural residual sweetness of 14%.

Early June.