This beautiful dessert wine from Yves Cuilleron is made only in years in which there are enough botrytis-affected grapes. The Essence d’Automne is made from 100% Viognier planted on south-facing terraces overlooking the village of Chavanay. Their orientation and sensitivity to botrytis allow for concentrated grapes with a high level of sugar as well as botrytis-affected grapes. Multiple passes are made in the vineyard from October through mid-November, a month after the dry cuvees have been harvested. Temperature controlled fermentation is used to slowly create this beautiful dessert wine with 110 grams of residual sugar and about 5.5 g/l acidity.
The wine, formerly known as Ayguets, is mind-bendingly complex, with aromas of white pear, dried apricot, peach and green tea. The palate is rich and full with a silky texture and enough dry extract to offer good structure. The wine is surprisingly balanced for a late-harvest Viognier. Feature this wine as dessert rather than paired with dessert. It would also be excellent with blue cheese, savory tarts or foie gras. (500ml)
