Topaz “DLX” was first crafted in 1997 when small lots of Botrytised Sauvignon and Semillon were pressed, the juice sent the 40° brix hydrometer off the scale. Two barrels were fermented in new oak and aged 18 months. The wine was simply Deluxe.
2004 is only the third vintage of “DLX” to be made. Yield was expanded to three new toasty oak barrels. An international blend, American, French and Hungarian. Harvested at 42° brix November 2nd through December 4th. I would pick eight times in six vineyards in Napa, Sonoma, and Lake counties. You can imagine the effort and expense there. And then only the richest and sweetest juice would be used for “DLX”. The final Blend (66% Semillon - 34% Sauvignon Blanc) borders on being a liquor with 15.4% residual sugar, 15.3% alcohol, 8.2 g/L acidity and 3.82 pH.
The flavors aromas are reminiscent of grilled peaches, marmalade macaroons, dried mango with a touch of toasted fennel seed. All made possible by the magic of Botrytis Cinerea,the great “Noble Rot”.
1,800 375 ml bottles produced