Here's a great story to go along with a great wine! As you may recall, 2005 was a warm vintage and, in most cases, an early vintage. As it turns out, it was also a vintage that had some botrytis - often referred to as "noble rot". When the winemaking team noticed a small patch of Viognier showing signs of botrytis, they immediately earmarked it for a late harvest, dessert-style wine. At the very end of harvest, about the third week of November, the team finally picked this specific section of Viognier at a whopping 36 Brix! The fruit was then foot stomped (by the Aussie interns no less!) before being cold-soaked overnight, pressed and fermented in stainless steel.

So impressed with this juice was the winemaking team that they then put the juice into, get this, 100% new french oak! The wine resided there for 28 months before being racked and bottled. All of this (the "full Monty" as Blair put it), has delivered a masterpiece: balance and acidity with honey, peach, brandied-apricot, marmalade, toast and hints of vanilla. About 9% residual sugar gives the wine enticing sweetness without being cloying.

We can't make a wine like this every year (and don't) so don't miss out on the fun. Enjoy this wine with poached pears, grilled peaches, over pound cake and ice cream or as an after dinner apertif.