Dessert wines – sometimes referred to as “stickies” (a reference that captures the luscious “sticky” texture of the wine) – are traditionally made from grapes that are harvested later in the season.

This allows the concentration of grape sugars in the berry & a naturally occurring fungus, botrytis cinerea (or “noble rot”) to attack the grape, gradually drawing the moisture from the berry and intensifying the sugar concentration, acidity & fruit flavour.

Fermented in the same manner as conventional white wines, Dessert wines tend to be intensely flavoured, deeply gold in colour with bouquets of dried apricots, rich sweet flavour & a sharp acid finish.