The Botrytis affected grapes are blessed with extraordinary levels of intensely flavoured, complex fruit sugars. Late harvesting from three vineyards took place by hand in small volumes when fruit flavours and the Botrytis cinerea infections were optimal. Often there are multiple pickings of each vineyard. The fruit was gently crushed before receiving a small amount of skin contact. The juice was separated via the gentle process of basket pressing. Fermentation takes place in a number of small tanks using neutral yeast to cope with the high natural sugar levels and to avoid dominating the fruif. Fermentation ceases naturally, retaining a considerable level of residual sugar. Alcohol 9.2%