This 2006 Nobility is the winery's premier wine, made from single berry selection in vineyard and winery, barrel fermented and aged in French oak cooperage. Fermentation is very slow and steady, lasting almost a month. The wine is then aged in French oak for 19 months till bottling.
"After several decades of working with botrytis, I have very distinct ideas about winemaking," explains Roger Harrison, the winemaker. "Balance is essential. How would I describe this wine?
Layers of apricot jam, sweet fig, vanilla and honey, a balanced acidity with Asian spices, crème brulee and a rich honeyed finish."
"Here's a fancy dessert wine that's super-sweet, yet has the crisp acidity needed for balance. It erupts in ripe apricots, pineapples and peaches that taste like they were baked into a rich crème brûlée custard. Give it a bit more concentration and it would be sensational."
"Fragrant honeyed lemon notes have wonderful spicy tobacco and fresh ginger root hints. The ripe, sweet-tasting dried apricot notes are balanced with a soft acidity. Sémillon and Sauvignon Blanc. Drink now through 2014"