Picked at optimal ripeness of between 21 and 22 balling and gently placed on outdoor pallets stacked with straw, exposed to sunlight. The grapes were left to dry on the straw for 3-4 weeks until the sugars reached the desired 35-40 balling.
The straw was discarded and the grapes, by then raisins, were basket pressed and pumped into barrels to ferment. Two vintages namely 2021 and 2022 were blended to create liquid gold.
92 Points Tim Atkins 2022 Report
Double Gold Michelangelo Awards 2022