Succulent and honeyed, this botrytised dessert wine exhibits orange blossom, dried apricot and ripe pear and spice flavours with a long clean finish.
Noble Rot developed on these grapes under the influence of warm rain followed by foggy nights and dry sunny days.
Soils: Fluvial, glacial silts and gravels.
Winemakers comments: Only botrytised bunches with more than 60% Noble Rot were selected for this wine. The bunches were ‘foulees’ (trampled by foot), and pressed the next day. The wine was fermented in stainless steel for 3 weeks.·
Food Matching: Perfect with desserts and foie gras, but also with cheeses or as an aperitif.
Residual Sugar: 145 g/L.
Aurum is the Latin word for gold. This wine is named 18 carat after the purity of gold and is one a series of dessert wines including 9 carat Noble Semillon and 24 carat Pinot Gris.