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2012 IL PASSITO, Magnum

2012 IL PASSITO, Magnum

Il Passito is a wine for kings and queens; rich, unctuous and complex. An elegant and nuanced honey sweet dessert wine, made in the fine sauterne style. A regal dessert wine made from overripe grapes which develop Botrytis cincerea, or "Noble Rot", shriveling the skins and enhancing sugar, acid and flavor intensity. The resulting harvest in late autumn is vastly diminished in yield, then barrel-fermented and aged for 2 years, becoming more concentration and flavorful. 


- 2017 San Francisco Chronicle Wine Competition (Double Gold Medal)

- 2017 American Fine Wine Competition (Gold Medal)

3 In Stock
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$350.00
$295.00
/ Magnum
SKU: WSL6006
Wine Specs
Vintage
2012
Varietal
61% Semillon, 39% Sauvignon Blanc
Appellation
North Coast
Harvest Date
November 27, 2012
Acid
6.7 g/L
pH
3.41
Aging
19 Months in 100% New, Bordeaux French Oak
Bottling Date
September 11, 2014
Residual Sugar
70 g/L
Alcohol %
14.6
Wine Profile
Tasting Notes
An elegant and nuanced blend of late harvest Semillon and Sauvignon Blanc, this honey sweet dessert wine is made in the fine sauterne style.
Awards
2017 San Francisco Chronicle Wine Competition (Double Gold Medal) - 2017 American Fine Wine Competition (Gold Medal)
Production Notes
A regal dessert wine made from overripe grapes which develop Botrytis cinerea, or “Noble Rot”, shriveling the skins and enhancing sugar, acid, and flavor intensity. This succulent and deliciously spicy white wine is made in the style of some of the world’s greatest dessert wines, such as Sauternes and the “dried grape” white wines of Sicily such as “Passito di Pantelleria”.
Winemaker Notes
2012 was a vintage to remember. Near perfect weather conditions resulted in a rare combination of high quality fruit and an abundant crop load. 2012 promises to be truly exceptional; with wines of well-structured tannins, rich concentration, and developed aromatics defining the vintage. - Brooks Painter, Director of Winemaking
Food Pairing Notes
Enjoy with dried fruit (especially figs), or foie gras with honey or almond paste on a crostini to show its complex and intriguing aromas and succulent spice.
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