Just over 20% of the fruit was botrytis-affected (BA) and after wild fermentation it reached 30 g/l of residual sugar. The nose is unlike anything else you will whiff in Niagara with notes of wild alfalfa honey, creamy pear, wild flowers and cantaloupe. It’s viscous on the palate with super ripe fruits, and concentrated with honey and spice that comes at you in layers.
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