The 2004 has a deep golden colour with aromas of honey, citrus rind and stone fruits. The palate is full bodied with appealing juicy stone fruits alongside gentle vanilla complexity and lively citrus acidity that provides excellent balance and lingers well on the finish.
The Valentin Bianchi estate lies in San Rafael, in the most southern part of the Mendoza wine-growing region. The
Bianchi follow the traditional French methods for making Sauternes and other similar dessert wines. After naturally occurring botrytis formed on around 40% of the grapes, the best were selected and picked by hand at the end of May, well after the regular grape harvest. Fermentation was in French oak barrels and continued until the cold winter temperatures stopped the process. In the spring, the fermentation started again, until it finally finished naturally due to the combination of alcohol and naturally high sugar concentration. The wine remained in barrels for 12 months until a blend of the best of the barrels was made just prior to bottling.