This fortified Pedro Ximenez was made from grapes grown specifically for us by a number of traditional Barossa grape growers. When the grapes reached a maturity of 15 Baume the canes supporting the bunches were cut, which enabled the fruit to dehydrate and concentrate. Two weeks later the fruit was harvested at a maturity of approx 18 Baume. The grapes were then crushed, and after maceration for 4 days were fortified with brandy spirit, pressed and matured in French oak hogsheads. arvested - A blend of 1997, 1998, 1999, 2000, 2001 & 2002 vintages Maturity At Harvest - 15 Baume Oak Treatment - French oak hogsheads Bottled - April 2004. Amber in colour, the nose and palate display attractive marmalade and citrus peel characters. Serve with Gorgonzola, Australian muscatels & walnut bread. Delicious as part of Affagatto (espresso shot, vanilla bean ice-cream & PX) or with chocolate tart and burnt caramel ice-cream.