Late harvest wine is wine made from grapes left on the vine longer than usual. ''Late harvest'' is usually an indication of a sweet dessert wine, such as late harvest Riesling. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while on the vine. Botrytis cinerea, or '' noble 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.

Noble rot

Botrytis cinerea is a fungus 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 to germinate, causing the water inside to evaporate and the grape to dehydrate. With the absence of water, the

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

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 years

desiccation Desiccation () is the state of extreme dryness, or the process of extreme drying. A desiccant is a hygroscopic (attracts and holds water) substance that induces or sustains such a state in its local vicinity in a moderately sealed container. ...

may occur leaving tiny amount of sweet liquor like juice within the grape.K. MacNeil ''The Wine Bible'' pg 137 Workman Publishing 2001 The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. This requires

harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-i ...

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.K. MacNeil ''The Wine Bible'' pg 138 Workman Publishing 2001

Sauternes

Sauternes, such as Château d'Yquem, are produced in the Sauternes region (including Barsac) south of Bordeaux. They are made from botrytis infected Semillon and

Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words ''sauvage'' ("wild") and ''blanc'' ("white") due to its early origins as an indigenous grape in ...

grapes. Semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a high

content. These wines are noted for the balance that complements the honeyed sweetness. During

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

, the juice is transferred into oak wine barrels where the high sugar concentration of

must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...

prolongs the fermentation time which can last up to a year. When the

alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

level kills off all present yeast, the fermentation stops leaving the residual sugar at levels between 8 and 12% and alcohol levels around 14%. After fermentation, the wine is placed in an aging barrel for two to three years before it is bottled where it will continue aging. A Sauterne from a reputable estate can bottle age for over 30 years though they normally hit their peak 10 years after the vintage date.K. MacNeil ''The Wine Bible'' pg 139 Workman Publishing 2001

Tokaji/Tokaj/Tokajské

Tokaji wines are produced in the Tokaj regions of Hungary and Slovakia. Wine has been made in these regions since as early as 1650, before the botrytized wines of Sauternes and the

Rheingau The Rheingau (; ) is a region on the northern side of the Rhine between the German towns of Wiesbaden and Lorch near Frankfurt, reaching from the Western Taunus to the Rhine. It is situated in the German state of Hesse and is part of the Rheing ...

were produced. The Furmint, Yellow Muscat, and Hárslevelű/ Lipovina grapes are the primary grapes used in this wine. In a manner similar to Sherry, the wine is aged in partially filled barrels with a film of yeast on top and stored underground in wine caverns.J. Robinson ''Jancis Robinson's Wine Course'' pg 273-274 Abbeville Press Publisher 2003

German late harvest wines

In Germany, wines are

classified Classified may refer to: General *Classified information, material that a government body deems to be sensitive *Classified advertising or "classifieds" Music *Classified (rapper) (born 1977), Canadian rapper *The Classified, a 1980s American roc ...

according to the

ripeness of the grape In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced ( sparkling, sti ...

at time of harvest. Within the Qualitätswein 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") and Trockenbeerenauslese ("selected dried-berries harvest") with the last two levels being botrytized.K. MacNeil ''The Wine Bible'' pg 522-523 Workman Publishing 2001

Icewine

Ice wines are popular in the cold northernly wine regions of Germany and Canada where the grapes can freeze on the vine. As the grapes are pressed, the frozen water crystals are eliminated leaving the highly concentrated sugar behind.J. Robinson ''Jancis Robinson's Wine Course'' pg 89 Abbeville Press Publisher 2003

Raisin wine

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.

References

{{Winemaking Wine terminology Dessert wine