This aromatic, concentrated wine retains remarkable freshness and balance through the drying process. This balance of concentration and acidity make it a wonderful food match with a wide range of cheeses, pâtés, and desserts. Drinking well in its youth, this wine will also cellar for an extremely long time.
Only 2055 bottles were made.
Hand-picked grapes were dried on racks for 45 days before being pressed and fermented using wild yeasts and kept on the yeast lees for 8 months. Delicious sweet wine with purity and complexity. Quite floral with a backbone of bright acidity. Very impressive.Bob Campbell 95/100, September 2019 (Vin de Paille 2018)
This ancient approach to making dessert wine was extensively researched and first made at Prophet’s Rock in 2016. Since then, it has become a very small but iconic part of our range. Written records of this wine style go back to at least 800 BC. A reference cool-climate region still producing this style is the Jura in France, which Paul visited as part of the research phase.
The grapes are hand-picked from the two Prophet’s Rock estate vineyards in the Bendigo sub-region of Central Otago. The principal source is the Rocky Point Vineyard with its warm, free draining, predominantly schist soils and some of the steepest planted blocks in Central Otago.
Extensive canopy and crop management is carried out during the growing season to ensure the grapes attained full physiological ripeness with great concentration, aromatics, and flavour. Yields on both sites are kept very low and do not exceed 35hl/ha or 4.5t/ha.
The handpicked fruit is then dried on racks for an average of over two months. Extensive sorting and rotation of the fruit takes place over this time. The naturally dehydrated grapes are then slowly whole-bunch pressed and fermented using only indigenous ‘wild’ yeast. The long, slow fermentation (up to 13 months) takes place in neutral oak barrels and the wine is matured on its yeast lees until bottling. The wine is bottled under Diam cork.