Cookoothama Botrytis Semillon
The Murrumbidgee Irrigation Area is renowned for its botrytized dessert wines. Misty and foggy autumnal mornings, followed by clear, warm days result in optimum conditions for Botrytis cinerea to thrive. Once the parcel has the desired level of infection, we harvest into small bins and transport to the winery for top loading and whole bunch pressing.
After pressing, the unctuous juice is returned for 24 hours of skin contact, ahead of re-pressing and inoculation with a fruit expressive yeast strain. Fermentation typically takes two months, during which we drain off a portion into seasoned barrels to build additional complexity. The parcel is aged surlie for ten months to enhance mouthfeel, ahead of racking, blending and bottling.
Winemakers Comments
Brilliant straw gold in appearance with enticing aromas of dried apricot, fig and orange peel that lead to a luscious palate of apricot nectar, nougat and lime zest.
Wine & Food Match
A decadent partner to any cheese platter with dried fruits.
Cookoothama Botrytis Semillon
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Cookoothama, pronounced ‘cook-a-tharma’ is the Aboriginal word meaning ‘fertile land’. The hands on the label pay tribute to the pioneers who have lived and cultivated the land spread out along the banks of the Murrumbidgee River transforming it into the prosperous, fertile land it is today.
From $27.00
- Grape
Semillon
- Location
Darlington Point
- Food Pairing
Cheese Platter, Dried Fruit
- Harvested
May
- Alcohol Percentage
12
- Serving Temperature
8
- Vegan Friendly
No
Cookoothama Botrytis Semillon
The Murrumbidgee Irrigation Area is renowned for its botrytized dessert wines. Misty and foggy autumnal mornings, followed by clear, warm days result in optimum conditions for Botrytis cinerea to thrive. Once the parcel has the desired level of infection, we harvest into small bins and transport to the winery for top loading and whole bunch pressing.
After pressing, the unctuous juice is returned for 24 hours of skin contact, ahead of re-pressing and inoculation with a fruit expressive yeast strain. Fermentation typically takes two months, during which we drain off a portion into seasoned barrels to build additional complexity. The parcel is aged surlie for ten months to enhance mouthfeel, ahead of racking, blending and bottling.
Winemakers Comments
Brilliant straw gold in appearance with enticing aromas of dried apricot, fig and orange peel that lead to a luscious palate of apricot nectar, nougat and lime zest.
Wine & Food Match
A decadent partner to any cheese platter with dried fruits.
