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This fortified Pedro Ximenez was made from grapes grown specifically for us by a number of traditional Barossa grape growers. When the grapes reached a maturity of 15 Baume the canes supporting the bunches were cut, which enabled the fruit to dehydrate and concentrate. Two weeks later the fruit was harvested at a maturity of approx 18 Baume. The grapes were then crushed, and after maceration for 4 days were fortified with brandy spirit, pressed and matured in French oak hogsheads. arvested A blend of 1997, 1998, 1999, 2000, 2001 2002 vintages Maturity At Harvest 15 Baume Oak Treatment French oak hogsheads Bottled April 2004. Amber in colour, the nose and palate display attractive marmalade and citrus peel characters. Serve with Gorgonzola, Australian muscatels walnut bread. Delicious as part of Affagatto espresso shot, vanilla bean ice cream PX or with chocolate tart and burnt caramel ice cream.
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