2006 Chalk Hill Estate Vineyard Selection Botrytised Semillon 375ml
| Vintage: | 2006 |
| Varietal: | Semillion |
| Harvest Date: | October 22-26, 2006 |
| Acid: | T.A. 7.2 G/L |
| PH: | 3.75 |
| Barrel Aging: | |
| 21 Months | |
| 64% | New French Oak |
| Fermentation: | Barrel fermented with weekly batonnage |
| Bottling Date: | August 8, 2008 |
| Residual Sugar: | 18% |
| Alcohol %: | 13.90% |
| Ratings: | Wine Spectator, 94 Points | Wine Enthusiast, 95 Points |
| Awards: | Stephen Tanzer's International Wine Cellar awards the 2006 Estate Vineyard Selection Botrytised Semillon 92 Points |
| Winemaker Notes: | In October 2006, the rare and coveted combination of wet followed by dry weather promoted botrytis, the "noble rot," to form on our mature Semillon clusters. These clusters were carefully selected to produce the 2006 Estate Vineyard Selection Botrytised Semillon. Pressed into a thick and intensely flavored nectar, the wein fermented slowly in barrel for two months. Fermentation ceased naturally at 13.9% alcohol and 18% residual sugar. The wine continued to barrel after for 19 months and was bottled when its flavors were at their peak of complexity. Its intensely honeyed aromas and flavors are of the divine-reipe pear, apricot and mango, creme caramel, vanilla bean and toasted almond. |
Ratings:
Wine Spectator, 94 Points | Wine Enthusiast, 95 Points
Awards:
Stephen Tanzer's International Wine Cellar awards the 2006 Estate Vineyard Selection Botrytised Semillon 92 Points
Winemaker Notes:
In October 2006, the rare and coveted combination of wet followed by dry weather promoted botrytis, the "noble rot," to form on our mature Semillon clusters. These clusters were carefully selected to produce the 2006 Estate Vineyard Selection Botrytised Semillon. Pressed into a thick and intensely flavored nectar, the wein fermented slowly in barrel for two months. Fermentation ceased naturally at 13.9% alcohol and 18% residual sugar. The wine continued to barrel after for 19 months and was bottled when its flavors were at their peak of complexity. Its intensely honeyed aromas and flavors are of the divine-reipe pear, apricot and mango, creme caramel, vanilla bean and toasted almond.
