91 Points, Wine Enthusiast

Golden copper in color, notes of white raisins, citrus caramel sauce and sticky toffee pudding. The palate is immensely sweet with enough acidity to give it lift and keep it remarkably fresh. The fruit is reminiscent of caramelized peaches and pears with a hint of roasted nuts. This fruit came in at over 500g/L of sugar and took all of a year to finish fermenting. This extremely rich and caramelized version isn’t likely to be repeated again, as trying to ferment at that sugar level is difficult and the extremely cold temperatures it froze at (3 degrees) are rare at this Lawrence Vineyards site.