Sticky Fingers

A slightly unusual style of dessert wine made by cutting the vine cordon to starve the fruit of water during the ripening season, increasing the percentage of sugar in the grapes. This process is totally weather-dependant and only works if there is a long, hot, dry summer ahead, but is particularly suited to cane-pruned Semillon.

We managed to make a version of this in 2005 and again in 2007 - nothing since. The result is a really nice, light, delicious dessert wine.

Food Match: traditionally with dessert but fresh fruit works equally well. Also quite spectacular if served with strong savour dishes such as pâté.