The 2019 vintage saw a good size crop that attained full ripeness by mid-March. We spread the grapes on wooden racks and on shade cloth, allowing them to dry outdoors for a full two weeks. We pressed the resulting raisins for five days at full pressure, yielding syrup with a sugar concentration of around 54 Brix (54% mass/volume). This juice fermented for more than a year in stainless steel, finally becoming stable at just over 7% alc with a residual sugar of around 450g/l. Tasting Notes It sits in the glass like a smouldering ember, joyous, full of sunshine, reeking of apricots and marmalade fireworks. It tastes completely decadent: Fiery and silky; sweet and sour. I hope I live long enough to taste it after a few decades in bottle.
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