| FSW8B The flavours of Viognier have a wonderful synergy with the flavours of botrytised wines, and Wrattonbully seems to be a perfect region for the production of them. Fruit ripens naturally with high sugar and flavours in the warm Summer, and then waits for Autumn with dewy mornings and sunny days to initiate and sustain the growth of the botrytis cinerea fungus. Botrytis metabolises in the berries dessicating them, increasing the sugar concentration and contributing its unique flavour.
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 2011
 Wrattonbully
 Peter Gambetta
 12th, 13th & 28th April 2011
 11.5%
 8g/L
 3.59 |
