An identified Sauvignon Blanc vineyard block, yielding approximately 10 tons of grapes, enjoyed a longer hanging time to become naturally infected with Botrytis Cinerea. With Botrytis infection, known as “noble rot”, the fungus causes moisture evaporation, leaving a higher concentration of solids such as sugars, fruit acids and minerals. This results in a more intense, concentrated final product.

Noble rot wines make for a great combination with foie gras and duck liver parfait. Alternatively, cream and custard-based preparations like the Italian panna cotta and French crème brûlée will both be beautiful matches with a Noble Late Harvest.

Due to the high acidity and residual sugar content, this rich and sweet wine can age for at least 5 years.