Stony Hill Semillon de Soleil

We began making this wine in 1969 in the Italian "passito" style. We pickthe grapes at about 25 brix, dry them in the sun to concentrate the sugar,and then crush. The result is a beautiful dessert wine with seven to ninepercent residual sugar, thirteen percent alcohol and high acidity forbalance. We suggest pairing it with stone fruit desserts such as theApricot Soufflé or grilled peaches with vanilla ice cream or mascarponecheese.