What is Noble Rot and how does it create such concentration and complexity of aromas? Botrytis cinerea or noble rot is a parasite that 'digests' the skin of the grapes. It enables the water to evaporate and for the sugar and the acidity in the grapes to become super-concentrated. In addition the grape reacts and … Continue reading Rotten Luck: Sauterne’s Noble Rot explained
2013 Lucky for some! Everyone is happy in Sauternes as the alternating of wet and hot sunny conditions is perfect for the onset of 'noble rot' botrytis cinerea. There is so much uniform botrytis that whole bunches are able to be picked instead this year of the painstaking berry by Berry (last happened in 2005). 2013 … Continue reading Beautiful Botrytis by the Bunch for Bordeaux’s Sweet wine producers in 2013
Château d'Yquem Bordeaux produces the unique sweet wines made by the noble rot. Due to the precarities of this elusive fungus, it is rarely found elsewhere. These wines are unique and are amongst the world's longest living wines. The fungus is very fickle and only arrives with particular climatic conditions late into the Autumn, it … Continue reading A Case of ‘Rotten Luck’ for the sweet wine producers of Bordeaux?
2007 Chateau Sigalas Rabaud, Premier Cru Classe Pale gold with peaches and apricots, vanilla notes , honey and light butterscotch, citrus and honeysuckle. Complexity of flavours with wonderful freshness and purity of fruit flavor. Beautiful balance. Restrained and elegant with a very long finish. It is a shame that sweet wines do not have more … Continue reading 2007 Sauternes: Tasting Nectar straight from the barrel