Orange rind, sultana and cinnamon aromas introduce a velure palate, delivering poised acidity and a dense core of concentrated grape sweetness. Tones of crème caramel, poached pears, cloves and aniseed deliver a balanced and coating finish.

Winemaking: After achieving full flavour, sugar and textural ripeness on the vine, each cane is cut, allowing each bunch of fruit to slowly dry and concentrate flavour, acid and sugar. Once the fruit is completely raisined, the bunches are hand-picked, destemmed and pressed over many hours to extract the concentrated and viscous juice. A slow, cold fermentation over 22 days leaves the wine with low levels of alcohol and the perfect balance of sugar and acid.

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