Pressed, at 20 balling, to old French barrel with lees to finish alcoholic and malolactic fermentation
10 Months maturation
Tim Atkin: 95
Platter: 5 Stars
A top note of subtle spice, dried herbs before pear, white peach and a hint of lime. Medium bodied with particularly fresh acidity and very savoury/umami.
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Memorably described at a tasting as `1/2 Tawny Port, 1/2 Vin Santo, and 1/2 Amontillado Sherry, and yes I know that makes 3`, this is exquisite.
Made from the Narince grape (incidentally the most widely plant vine in Turkey, but mainly for it`s edible vine leaves) the wine is fortified and then spends 12 years maturing barrel before bottling. An initial whiff of rancio notes leads into a palate bursting with sweet baked apple and before the sugar becomes overpowering a long dry finish emerges. Trust me,even a banquet, not a drop of this will be left undrunk...