Deep amber-coloured, this sticky treat is so named after the sixteen rows of pinot gris grapes that were left on the vine to succumb to the noble botrytis rot. It’s toffee’d and toasty and nutty and has roast apricot, fig and quince characters on the palate. If you have any cavities in your teeth, prepare for 200g/l of residual sugar, but it’ll be worth every wince.
