Made for Tesco by Yvon Mau, from 85% Semillon 13% Sauvignon Blanc 2% Muscadelle.. 93.1 grams/litre residual sugar. The harvest, depending on the development of Botrytis, can be spread over the months of September to November. The berries affected by noble rot are picked one at a time and in successive passage in the vine: these are called “tries”. Grapes are pressed in the pneumatic press in the new fermenting room built in 1998 equipped with steel vats, Cryo-extraction installation, and thermo-regulation.

Darker than the Botrytis Semillon above - dried apricots, more vintage marmalade. Really gloopy and rich. Slides over the tongue. The acidity and alcohol refresh the palate though. Good. 13%
(598 stores)
27/06/08

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