We harvested our Semillon grapes on September 17th, dried them on prune trays in the vineyard for seven days and crushed them at forty percent sugar. In the past we aimed for thirty-five percent sugar and dried the grapes for two weeks in a cooler location. Little did we guess how the extra heat in the vineyard would speed up the dehydration process. As a result, our 2002 Semillon de Soleil is higher in alcohol and lower in residual sugar than recent Semillons we have made, and it promises to last forever. It has as a pale gold color and a light molasses/honey flavor. Our winemaker, Mike Chelini, calls this a serious wine for connoisseurs and highly recommends it with caramel custard, almond biscotti, or a nut torte with a lemon or orange glaze. Please note that we only have 119- twelve packs so please order now.