there’s a technique called reverse osmosis which i’m a big fan of. using it, i can massage things in a wine such as percentage of water and percentage of alcohol. given that wine is pretty much water and alcohol, this is a powerful tool.

one of the things we can do at the extreme end of the technology is remove massive amounts of water from grape juice with a view to making the juice sweet enough to make a dessert wine. i love the concept. normally, when you ripen grapes to a level of sugar this high you lose acidity. by concentrating the juice, you increase both sugar and acid levels therefore keeping the balance in the wine.

the 2022 was made our hunter valley semillon and moree pedro ximenez.

we call these dessert wines, but i’d have them with soft cheeses.