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.
