de Bortoli Sémillon Noble One Botrytis(2003)

and warm days during the
remainder of March and most of April meant that the infection remained dormant. In late April
there were a few showers of rain and in the following weeks some fogs were experienced,
which provided additional moisture in the vineyards, which then allowed better conditions for the
infection to progress. The grapes were harvested in mid May with a moderate to good infection
across all vineyards.
Winemaking Parcels of fruit from selected vineyards are assessed regularly to determine
the harvest time based on the sugar level and the degree of botrytis infection. Each vineyard
is harvested, fermented and matured separately to maximise the blending options. After
fermentation the wines are clarifi ed, stabilised and fi ltered prior to being transferred to oak for
those parcels with oak maturation or tank for the unoaked parcels.
Maturation The wine was matured in 18% new oak, 35% one year old and 32% two year old
French Oak with the remaining 15% unoaked.
Wine Analysis Alc/Vol : 10.0 % pH : 3.35 TA : 11.0 g/L
Cellaring A wine that can be enjoyed now and for the next 10 - 15 years also.
Suggested Cuisine Desserts that are not too sweet such as baked cheesecake, almond tarte or
enjoy a platter of dried fruits, nuts and cheese.    (hide)