Joseph Phelps Vineyards: 2003 Eisrebe

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BLEND & GRAPE SOURCES:
100% Scheurebe from our home ranch in Spring Valley outside of St. Helena.

HARVEST DATE: September 22, 2003

WINEMAKING DATA:
Grapes were harvested at an average 24º Brix, then frozen to minus 5oF and subsequently pressed, after which the sugar content of the juice measured 38.7º Brix. The wine was then fermented in stainless steel tanks to 25.5% residual sugar and 8% alcohol, and bottled in January, 2004.

The 2003 Eisrébe boasts luscious aromas of ripe stone fruit which lead to a balanced blend of acidity and sweetness that lingers on the palate. A delicious alternative to late harvest Rieslings, Eisrébe is equally at home served as an aperitif or an after-dinner dessert wine.

A cool, wet spring seemed to forecast a vintage that would have difficulty ripening. Mildew was prevalent throughout much of the early growing season, requiring more "passes" through the vines to remove leaves, expose fruit to improved airflow and drop infected fruit. However, the weather in July was unusually warm, and August, too, was without its typical fog-shrouded mornings. The clear skies provided a complete daily dose of solar radiation to the vines and fruit, allowing for good photosynthesis and fruit development. Hot weather from September 11th through 22nd was also helpful in providing needed heat accumulation, although some vineyards experienced high sugars without commensurate flavor development -- the classic Napa Valley predicament.

Fortunately, the heat spell broke on September 23rd and was replaced by near-ideal weather conditions of overcast mornings, warm, sunny afternoons and temperatures in the low to
mid eighties.

Actual crop harvested was significantly lower than estimates with less than 2 tons per acre from many vineyards as a result of earlier crop removal to mitigate mildew. Berry size was small with excellent acid balance especially for white varieties. Quality, less variable than ‘02, appears very good with flavor improving as the wines quietly mature in our cellar.