Philippe Foreau 2003 MoelleuxIn Fine Spirits
The Moelleux cuvées are made in vintages when at least a portion of the vineyards produce grapes that carry significant levels of natural sugar. Botrytis sometimes occurs but it is not necessary in order to declare a Moelleux. Conditions of "passerillage", that is extended exposure of the grapes to sun and high luminosity, create the impetus to release wines as Moelleux. Wines so declared can carry formidable levels of residual sugar. The goal is to create a wine that is in perfect balance, maintaining a proper level of acidity while keeping the ultimate alcohol level under control.