Botrytis works the grapes into a state of dehydration, resulting in higher concentrations of sugar and acidity. The yields are understandably, much lower in botrytized vineyards and the actual fermentation process can be significantly trickier with botrytized grapes, as the fungus can keep the yeast from converting enough sugar into alcohol, resulting in alcohol levels that are too low, if not properly managed.
Famous wines that are made from botrytized grapes include: Austria's and Germany's Auslese, Beerenauslese and Trockenbeerenauslese as well as the French Sauternes and Hungary's highly sought after, Tokaji.
Wines that have been affected by noble rot, typically exude honeysuckle, raisin and dried fruit aromas and have a remarkable intensity and complexity about them with sweet, rich, ultra-decadent palate profiles. They typically age quite well, thanks in large part to their higher levels of acidity.
Lower yields and higher maintenance,in the form of hand-picking individual berries and more fermentation interventions, often push the price points up in these highly coveted dessert wines. However, there are still plenty of entry-level 375 ml bottles on the market that come in just under $30.
