A sweet wine at Torbreck was always going to be something slightly different and we’ve been tinkering away at it since 2001. Muscat Blanc a petit grains from John Nietschke’s Ebeneezer vineyard is harvested in several stages to acheive different levels of ripeness, creating a myriad of potential flavours. A small ammount of spirit is added to the fermenting wine to arrest the yeasts against further acivity and raise the alcohol level to around 14 percent. The grapes are gently crushed and pressed with as little skin contact as possible to minimize the phenolic content of the wine. The primary fermentation is slow in stainless steel tanks and is arrested mid ferment by the addition of brandy spirit, retaining the grape’s natural sweetness. Equally as enjoyable as an aperitif as it is with dessert, the 2009 Bothie displays beautifully fragrant aromas of fresh pine/lime, melon and lychee accompanied by extraordinary floral notes. The subtle, clean flavours of lemon sorbet, lemon tart and orange rind balance perfectly with the residual sugar creating a full, lush, round palate. The Bothie typically displays lifted aromas of rose water, honeydew melon,lime and geranium. It’s a very versatile wine that can be enjoyed either at the start of a meal or nicely chilled at the end with fresh fruit, ice creams or sorbets.