Example of dry white bortytised wine

I often see saffron or ginger cited as tell-tale characteristics of a botrytised white wine.  Does anyone have any recommendations for a dry, white botrytised wine that could be used as a reference for such characteristics?  Preferably nothing too esoteric/small production since I live in Wisconsin (though we have access to more than many might think).  Further, does anyone have any insight as to the compound or general class of compounds that have been suggested as being responsible for these traits?