Brokenwood "Sticky Wicket" Semillion 2008

Tasting Notes

This wine has a burnished gold colour and lifted glace fruit/peel aromas. With the Botrytis the decision was made to age the wine in oak for a few months. This adds extra complexity and depth. Although low in alcohol, it has a luscious mouth feel from the retained sugar. Crème brulee and peel flavours continue on the palate supported by a zesty citrus acid. A superb dessert rich style without any cloying characters.

Winemakers Comments

This wine is from a specially selected parcel of Semillon grapes that had a percentage of Botrytis or Noble Rot as it is sometimes known. A combination of the Botrytis and raisin fruit has allowed a luscious dessert style to be made.
The Botrytris infection of the grapes results in two things – one being the dehydration of the berry which causes concentration of fruit flavour and well as sugar and two being the added flavour (in a positive sense) of the Botrytis mould itself.


The raisin fruit usually requires a period of ‘soaking’ so that when pressed the high sugar juice is extracted. Sulphur and chilling is used to prevent wild yeast gaining hold. The ferment is usually slow due to the high sugar. The decision to stop the ferment (by chilling) is made depending on the balance of acid alcohol and sugar. This style is fermented in stainless steel and bottled immediately to retain freshness and characters.


Fresh fruit, especially peaches, light dessert or over ice cream.


Drinking well now but will improve with further bottle age.

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