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‘Late harvest’ indicates wine made from grapes left on the vine longer than usual, allowing them to dehydrate naturally and concentrate to produce intense, complex, sweet wines. For her iconic Cordon Cut Riesling, Stephanie Toole at Mount Horrocks in the Clare Valley, Australia cuts the canes on the vines just before harvest to stop the water supply to the ripe grapes to cause them to shrivel and the flavours to intensify. Botrytised wines such as Sauternes, Tokaji Aszu and German Beerenauslese are made using white grapes affected by ‘botrytis cinerea’ or ‘noble rot’, a desirable mould that causes them to lose nearly all of their water content. They are the most complex and longest lived of sweet wines, and display a distinctive honeyed character.