The late summer of 2020 was quite wet and as Viognier is susceptible to Botrytis, the grey mould started to develop on some branches before the crop was ripe. They decided to run with the natural development, leaving the crop hang out and for the mould to take hold, shrivelling the grapes and intensifying the sugar content.

They then handpicked the fruit and fermented the juice in stainless steel before transferring to barrel for eight months prior to bottling their first ‘noble rot’ sticky white wine.