Dessert Wines
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Monbazillac Domaine De Grange Neuve
A fabulous dessert wine, sweet and luscious with fine acidity for a clean finish. The nose is fresh with classic botrytis marmalade and ripe nectarine. Flavors on the palate are rich, with honey and a finishing twist of bitter orange.
The French would serve this as an apéritif but it is also good with paté or blue cheeses such as Roquefort.
Vegetarian, vegan, sustainable.
Vineyards are based in the heart of Perigord, near Bergerac along the valley of the Dordogne river. Here, on the river slopes there is a particular micro-climate which favours the development of the botrytis necessary to make this style of sweet wine. Vines average 25 years of age. Grapes are hand harvested at a very late stage of maturity, in three successive 'triage', to ensure that only the most mature grapes are picked. Grapes are harvested in October and November. Grapes are gently put into a pneumatic press and the juice is transfered to temperature controlled stainless steel tanks. After fermentation the wine is matured for 24 months.
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Peter Lehmann Botrytis Semillon
This luscious, honeyed Semillon was inspired by Chief Winemaker Andrew Wigan’s visit to Château d’Yquem in 1981. The Barossa’s climate is ideal for “noble rot”, Botrytis Cinera and a small block next to the winery has been isolated specifically for this wine.
A beautiful golden colour that will intensify with bottle age. On the nose, there are intense aromas of apricot, honey and butterscotch. On the palate, the flavours continue with notes of toffee and lemon marmalade. Deliciously luscious and balanced with natural acidity, this is a dessert wine with the highest of pedigree.
Vegetarian.
Peter Lehmann works with over 140 growers across the length and breadth of the Barossa Valley region, with access to over 750 individual vineyard sites. The fruit for this wine was sourced exclusively from the Estate Semillon vineyard on the banks of the Para River.
The growing season started after a long, wet winter and one of the wettest Septembers on record. The vines grew steadily and healthy with consistent, even flowering and fruit set. Healthy canopies allowed the fruit to hang on the vine for up to four weeks longer than usual, with great botrytis development during this period.
Harvest took place on 15th May 2017. The grapes were crushed and left to macerate on skins overnight before pressing. The juice was then clarified and fermented at low temperatures in stainless steel tanks prior to bottling.
