2018 Sticky Wicket Semillon
New South Wales
This wine is deep gold in colour with intense citrus peel aromas combining honey and caramelised sugar notes. The flavours swamp the palate, luscious crème brûlée, glacé fruit and sweetness. The citrus acidity prevents any sign of cloying characters and balances the high sugar. A perfect example of our Sticky Wicket.
CRU $367.50 I SVC $346.50
In Stock
Wine Specs
Vintage
2018
Acid
8.70 g/L
pH
3.52
Residual Sugar
230.4 g/L
Alcohol %
9.3
Wine Profile
Vinification
The raisin fruit usually requires a period of ‘soaking’ so that, when pressed, the high-sugar juice is extracted. Sulphur and chilling are used to prevent wild yeast from gaining hold. The ferment is
usually slow due to the high sugar. The decision to stop the ferment (by chilling) is made depending on the balance of acid, alcohol and sugar. This style is fermented in stainless steel before maturation in French oak barrels to add complexity and flavour depth.
Winemaker Comments
This wine is from a specially selected parcel of Semillon grapes that had a percentage of Botrytis or Noble Rot as it is sometimes known. Combining the Botrytis and raisin fruit has allowed a luscious dessert style to be made.
The Botrytis infection of the grapes results in two things – one being the dehydration of the berry, which causes a concentration of fruit
flavour as well as sugar, and two being the added flavour (in a
positive sense) of the Botrytis mould itself.
Food Pairing
Fresh fruit, especially peaches, light dessert or over ice-cream.
Drink
Drinking well now but will improve with further bottle age.
