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This is a blend from five vineyards displaying considerable fruit intensity from a low yielding Canterbury vintage. Clear, settled juice was fermented to dryness then left on yeast lees to improve ëmouthfeelí. Ideal conditions for botrytis formation later in vintage produced fully botrytised fruit that was fermented separately then blended back to provide the residual sugar desired and the distinctive botrytis character that improves with time.
