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& GRAPE SOURCES: 100% estate-grown Scheurebe from our Spring Valley ranch. |
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WINEMAKING
DATA: Grapes were harvested at an average 23.0° Brix, fermented in stainless steel tanks to 22.2% residual sugar and 8.6% alcohol, then bottled in January, 2002. Production totaled 1000 cases of 375 ml bottles (12 bottles to a case). Background: In 1994, the desire to produce an ice wine, or Eiswein as it is called in Germany, prompted us to adopt an innovative program, whereby Scheurebe grapes would be picked late in the season and then commercially frozen, thereby concentrating their already-high sugar levels. We called the wine "Eisrébe." Although German Eisweins are produced from fruit that is actually picked frozen from the vine, we found that by freezing the grapes ourselves we could fashion a delicious dessert wine that is viscous and smooth, with excellent acidity to balance the sweetness. Harvest Dates: Sep. 9 – Nov. 6, 2001 |
| The 2001 growing season was ideally suited to this
early ripening varietal, with a prolonged hang time allowing flavors
to develop in accord with desired sugar and acid levels.
The result is a stunning wine containing pear and citrus-like aromas and flavors, with excellent acidity balancing the high sugar content. This wine is equally at home as an afternoon aperitif or post-dinner dessert wine. |
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