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Botrytis Chardonnay is a wonderfully sweet wine with fruit flavours, followed by crisp acidity, created by nature and harnessed by winemakers. The Botrytis fungus which creates the sweet taste of the wine is known as the “Nobel Rot” (Botrytis Cinerea), which affects grapes in the presence of certain conditions and factors such as the amount of moisture and sunshine in the immediate atmosphere. It is also important to note that Botrytis Cinerea affects only ripe grapes by draining the fluid from them, leaving behind sweetness, fruit acidity and minerals. This process gives birth to some of the world’s greatest sweet wines: Sauternes, Tokay, fine German Auslese and late harvested Alsace Riesling. Gewьrztraminer and Pinot Gris. In Australia, Botrytis Chardonnay from Moss Valley wine region (NSW) is rapidly gaining popularity all around the world. The Yarra Valley (Victoria) and Hunter Valley (NSW) are also known for this wine. It is recommended that this wine is drunk chilled or as a dessert wine at the end of a meal. Botrytis wines go well with fresh fruit or dried fruit and nuts.