On Sat, 18 Sep 2004, Franz Heymann wrote:

They also have a sweet wine which they call
"Botrytis"
(you'd think they could be a bit more imaginative, wouldn't you?).
It's
not bad - 10.5% alcohol and they produce it only when the conditions
are
right.

I don't get that. At only 10.5 % (weaselwater) and with a remaining
sugar content, they have to do something murderous to it to stop it
fermenting in storage.

Yes, I must say that that had crossed my mind, too. I'll ask the
winemaker next time I go over there. Chances are he won't tell me.

Well, he's Australian and I don't speak Australian! ;-)

David

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