Among the world’s most-coveted dessert wines are total botrytis affected (TBA), and winemaker Steven Sealock worked with the grower to encourage and nurture the “noble rot” of these Riesling clusters. The grapes are moldy, shriveled and brown when picked by hand at 29 Brix, ideal conditions to produce aromas of dried apricot, golden raisin, poached pear, honey with beeswax, vanilla cream and clove. The pour of this nectar presents a round, honeyed and elegant structure with fascinating flavors of fresh-pressed apple sauce, peach skin and baking spices. The residual sugar stands at 17%, yet it offers ample acidity. And because the fruit was harvested on Feb. 8, 2012, they’ve labeled the wine as a 2012 vintage, rather than the year those grapes were grown — 2011.
Production: 466 cases