Back to list Noble One (2002)
"An excellent year for botrytis – 175g residual sugar/11,4% abv. This looks much younger (as it is!) and has a lovely freshness and lift to the nose with citrus, grapefruit pith; the palate is delicate yet creamy, with peach, grapefruit and a spicy, pithy undertow. Long and persistent. Good core of fruit too. A real change in style here with older barrels and an element of back blend non-barrel component. Top notch – a long life ahead. 175g/l residual sugar/11.2% abv" Sarah Ahmed, The Wine Detective (UK), September 2009 2005 Adelaide Wine Show, Class 41
2005 Sydney Wine Show, Class 33
2004 California-Australia Shootout TM
2004 Trinations Challenge (Aust, NZ, Sth Africa) 2008 International Sweet Wine Challenge
2008 Griffith Wine Show, Class SW11
2005 Griffith Wine Show, Class 45
2005 Sydney Wine Show, Class 33
2005 Challenge du Vin, France
2005 Concours Mondiales, Belgium
2005 Perth Wine Show, Class 43
2005 Melbourne Wine Show, Class 39
2005 Adelaide Wine Show, Class 41
2005 International Wine Challenge, Korea
2005 Winpac, Hong Kong
2004 Brisbane Wine Show, Class 48 Appearance: Light gold in colour.
Bouquet: Aromas of dried apricots and peach with a hint of citrus.
Palate: Lovely apricot, orange and honey characters greet the palate of this still young wine with rich vanillin oak adding complexity and length. A crisp acid finish gives a clean yet lingering aftertaste.
Recommended Cuisine: This wine would be a delicious partner to a platter of rich cheeses or desserts such as an apricot pannacotta with almond wafers.
Cellaring: A wine that can be enjoyed now and over the next 10 to 15 years.
Wine Analysis:
Alcohol : 11.4%
Residual Sugar : 175g/L
pH : 3.42
Total Acid : 9.2g/L
Winemaker’s Comments: The 2002 vintage began well with good rains in late March followed by humid conditions, but dry weather prevailed until May when the rains finally returned. Excellent botrytis infection resulted allowing us to harvest the grapes at a slightly lower Baume than other years. The result is an elegant, more austere style; reminiscent of the 1983 vintage which was also harvested at lower Baume (in this case due to concerns about imminent heavy rainfall). Parcels of fruit from selected vineyards are fermented and matured separately to give maximum blending possibilities. They were fermented in stainless steel, clarified, stabilised and then matured in oak. The wine is blended after barrel maturation and filtered prior to bottling. Back to list |
