This botrytized Sauternes wine hails from the Barsac region. Lovingly referred to as “liquid crack”, it is decadently sweet and thick on the palate. Botrytis or noble rot will dehydrate the grape concentrating the sugars and flavors. Sauternes is a labor intensive wine. The vineyard is hand picked two to three times a day for weeks until every individual grape is recovered. As the glass is being poured, you can see the thickness and high viscosity of the wine, on the nose you will notice the botrytis, on the palate you will taste pear, apricot and honey. At times, an over riding sense of over ripened pineapple will be detected. Savory food pairing will contract the sweetness. Foie-gras and Sauternes is served as an appetizer and a good French Bleu cheese will dissolve into creamy goodness in your mouth. Poaching pears in Sauternes is a very popular form of dessert.