Dolcino derives from the Italian meaning ‘little sticky’ – a dessert wine.
TASTING NOTES
Displays characteristic spicy ginger notes and delicate herbal and citrus peel, complexed by a hint of lime marmalade emanating from the botrytis. The palate is balanced and luscious with a long, lingering finish.
WINEMAKING
Almost an ice wine made with minimal intervention. The viognier and sauvignon blanc vines were trimmed by curious sheep, and developed even, open bunches. These grapes were left to their natural defences, allowing the noble botrytis infection to occur after late April rains (24mm). Slow steady development of the botrytis infection evolved in dry conditions into May.
The grapes were mechanically harvested – the viognier on 18 May and sauvignon blanc on 31 May. Half of the grapes displayed the noble fungus infection, while the other grapes were still green.
The grapes were immediately pressed and the meagre juice yield settled and fermented with wild yeast capable of converting high sugar levels. Fermented for six months in oak, 50% new and old with only a little sulphur added at bottling. (500ml)
Dolcino derives from the Italian meaning ‘little sticky’ – a dessert wine.
TASTING NOTES
Displays characteristic spicy ginger notes and delicate citrus peel, complexed by a hint of lime marmalade emanating from the naturally botrytised grapes. The palate is balanced and luscious with a long, lingering finish.
WINEMAKING
Almost an ice wine made with minimal intervention. The viognier vines were trimmed by curious sheep, and developed even, open bunches. These grapes were left to their natural defences, allowing the noble botrytis infection to occur after April rains, affecting 50% of the crop.
The grapes were mechanically harvested on 3 June at 5am when the temperature was -5C, nearly a natural ice wine. The grapes were immediately pressed and the meagre juice yield settled and fermented with wild yeast capable of converting high sugar levels. Fermented for nine months in oak, 50% new and old with only a little sulphur added at bottling. (500ml)
Dolcino derives from the Italian meaning ‘little sticky’ – a dessert wine.
TASTING NOTES
Displays characteristic spicy ginger notes and delicate citrus peel, complexed by a hint of marmalade emanating from the naturally botrytised grapes. The palate is balanced and luscious with a long, lingering finish.
WINEMAKING
Almost an ice wine made with minimal intervention. The viognier vines were trimmed by curious sheep, and developed even, open bunches. These grapes were left to their natural defences, allowing the noble botrytis infection to occur after autumn rains, affecting 50% of the crop.
The grapes were mechanically harvested on 2 May at 5am when the temperature was -2.5C, nearly a natural ice wine. The grapes were immediately pressed and the meagre juice yield settled and fermented with wild yeast capable of converting high sugar levels. Fermented for nine months in oak, 50% new and old with only a little sulphur added at bottling.
(500ml)
- BOUTIQUE WINE AWARDS 2016 DESSERT WINE TROPHY
- INTERNATIONAL SWEET WINE CHALLENGE 2015
- SWEET WINE OF THE YEAR 2015
- BEST MATURE SWEET WINE TROPHY
- WINEWISE SMALL VIGNERON AWARDS
- 2014 BEST SWEET WHITE TROPHY
- WINEWISE CHAMPIONSHIP 2015
- BEST WHITE WINE TROPHY
- 2018 HILLTOPS WINE AWARDS
‘A superb Sauternes-style wine… It’s rich and full…with superb texture.‘
95 POINTS, HUON HOOKE, GOURMET TRAVELLER WINE
91 POINTS, WINE ADVOCATE