Aromas of brown sugar, dried pineapple and grapefruit co-mingle with juicy acidity, creamy texture and a long finish. A entirely elegant effort with great, balanced concentration.
As Bortytis develops in the late Fall, teams of pickers hand-select the "noble-rotted” fruit – where the sugars and flavors have been concentrated – which is fermented and matured in barrels (one-third new). This process takes up to two years. A selection is made of the representative but early-drinking casks, and these are bottled as Cypres de Climens. This wine shares the great elegance and concentration that is the Climens hallmark, but is accessible when released. It also represents fine value.
As botrytis develops the Semillon is picked by hand, gently pressed, barrel fermented with indigenous yeast and aged for two years in neutral French oak (33%).