Wine Bottle illustration

From the cellar door

The latest addition to the Bouchard Finlayson portfolio is the brainchild of winemaker Chris Albrecht who saw the potential in the cool coastal terroir to craft a sweet wine from Riesling grapes. After harvest, fruit for the Aurum is air-dried for 120 days to dehydrate the berries, concentrating the sugars and fruit character.
Bunches are then de-stemmed by hand, before pressing and a month-long cool fermentation. The wine is then aged in old oak barrels for 18 months before bottling, delivering a luscious dessert wine balancing vibrant acidity with concentrated fruit flavours. Produced in extremely limited quantities, this remarkable wine is only available from the cellar door.