Green harvesting followed by rigorous selection in the vineyard waspractised so as to ensure that only the healthiest grapes are crushed.

The grapes were hand-picked at daybreak and they had the most botrytis in the 12 years that Carl has been winemaker. The grapes were gently crushed, destemmed and underwent six hours skin contact at cool temperature followed by immediate pressing. The free-run juice was fermented using a yeast selected in the Rheingau. Fermentation followed at 18 - 20°C and this was stopped by chilling and centrifuging to gain the required sugar level. The wine was stabilised & filtered before bottling.

When tasted for this fact-sheet in late February 2005 this distinctive wine is starting to give up a few of its secrets. On the nose there is subtle kiwi, pear and lime zest aromas with an impression of depth and weight.

It has a full entry with pear, subtle star anise and youthful oiliness with concentrated length finishing with a sweet/sour limey finish.

The wine will be at its peak from 2006 through 2009, subject to proper cellaring.