Late harvest wine is wine made fromgrapes left on thevine longer than usual.Late harvest is usually an indication of a sweetdessert wine, such as late harvestRiesling. Late harvest grapes are often more similar toraisins, but have been naturally dehydrated while on the vine.
Botrytis cinerea, ornoble rot, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally very sweet.
Botrytis cinerea is afungus that affects many wine grapes and causes them to shrivel into moldy raisins. The fungus responds to the humidity and warmth in the climate and attacks the grapes. As the mold penetrates the skin its spores begin togerminate, causing the water inside to evaporate and the grape to dehydrate. With the absence of water, thesugar becomes more concentrated and the botrytis begins to alter the acidity within the grape. Typically botrytis infection begins to take place in late September and can last till late October. In some yearsdesiccation may occur leaving tiny amount of sweet liquor like juice within the grape.[1]
The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. This requiresharvest workers to go through the vineyards several times between October and November to hand-pick the full rotted grapes. In some occasions, the usable grapes from a single vine may only produce enough juice for a single glass.[2]
Sauternes, such asChâteau d'Yquem, are produced in theSauternes region (includingBarsac) south ofBordeaux. They are made from botrytis infectedSemillon andSauvignon blanc grapes. Semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a highsugar content. These wines are noted for the balance that complements the honeyed sweetness.[1]
Duringfermentation, the juice is transferred intooakwine barrels where the high sugar concentration ofmust prolongs the fermentation time which can last up to a year. When thealcohol level kills off all presentyeast, the fermentation stops leaving theresidual sugar at levels between 8 and 12% and alcohol levels around 14%.[2]
After fermentation, the wine is placed in anaging barrel for two to three years before it is bottled where it will continue aging. A Sauterne from a reputable estate canbottle age for over 30 years though they normally hit their peak 10 years after thevintage date.[3]
Tokaji wines are produced in theTokaj regions ofHungary andSlovakia. Wine has been made in these regions since as early as 1650, before the botrytized wines of Sauternes and theRheingau were produced. TheFurmint, YellowMuscat, andHárslevelű/Lipovina grapes are the primary grapes used in this wine. In a manner similar toSherry, the wine is aged in partially filled barrels with a film of yeast on top and stored underground inwine caverns.[4]
InGermany, wines areclassified according to theripeness of the grape at time of harvest. Within theQualitätswein mit Prädikat classification, there are four levels of late harvest wines, roughly ranging from dry to very sweet:Spätlese ("late harvest"),Auslese ("selected harvest"),Beerenauslese ("selected berries harvest") andTrockenbeerenauslese ("selected dried-berries harvest") with the last two levels being botrytized.[5]
Ice wines are popular in the cold northernly wine regions of Germany andCanada where the grapes can freeze on the vine. As the grapes arepressed, the frozen water crystals[6] are eliminated leaving the highly concentrated sugar behind.[7]
Raisin wines are sometimes made from grapes that have been left on the vine in the sun to concentrate their sugar. The result is similar to that of the ice wine process, but is a much older process and suitable for warm climates.
| Harvest | |
|---|---|
| Pressing | |
| Maceration | |
| Fermentation | |
| Aging | |
| Other steps | |
| Related | |
