Review Detail

This is an impeccable wine, with a great amount of skill and effort going into it’s production. Produced from Viognier grapes that were allowed to hang on the vine through May to enable the noble rot known as botrytis. The grapes were picked when the temperature was -2.5 meaning it can be classified as ice wine, with the grapes not freezing due to the > 40% of sugar within the berries. The wine was then fermented in oak for six months using wild yeast, no mean feat given the wines high sugar.

The wine is a lightly golden yellow colour, the nose gives honeysuckle, candied ginger and mandarin. The palate has a viscosity with candied orange peel in the mouth that finishes with ginger spice, there is ample acidity that keeps the wine from being cloying, great length of citrus peel to finish.

In terms of Australian botrytis wines Noble One has a competitor. This represents extraordinary value given the effort that went into making the wine, and the resultant quality.