decades ago, beringer’s then-winemaker myron nightingale created an artificial method of introducing the botrytis to sémillon and sauvignon blanc grapes, with great results. this splendid version has strong aromas of crème brûlée, vanilla custard, honey, apricot purée and a warm note of peach pie fresh out of the oven. the taste is, in a word, fabulous. this is a nectar fit for the gods.
Nightingale