Botrytised / Late Harvest Juice for Dessert Wines
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- Botrytised Sauvignon Blanc - Santa Barbara CA (More Info)
- Botrytised Chardonnay/Chennin Blanc - Yakima Valley WA (More Info)
- Late Havest Chardonnay/Pinot Grigio - Underwood Mountain WA (More Info)
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Our White Salmon and Underwood Mountain Pinot Noir
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Botrytised / Late Harvest Vineyard Information
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Photo: Heavily Botrytised Sauvignon Blanc grapes from 1997 offering.
2005 Botrytised Sauvignon Blanc
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Grape Code: 05SSBOT / Freezer Code: 122
Harvested on 11/30/05 from vines with that were held for Late Harvest. Grapes were crushed and soaked with enzymes and SO2. After a very long soak, were pressed Approximately 50% botrytsed. Resulting juice is full of botrytis flavor, complexity - an intense flavor. Has no sour rot. 100 ppm SO2 added. Should be made as Sauterne. Use LOW alcohol tolerant yeast, ferment cool. Finish with residual sugar. Will require addition of tartaric acid to balance sugar. No malolactic fermentation. Wine may be difficult to filter. Fine with bentonite before bottling. Recommend refreezing a portion of juice for a muté to provide up to 10% residual sugar at bottling. This muté should have bentonite added before refreezing. Will benefit from French oak flavoring. (Yan: 266 mg/L - Malic: 135mg/100ml)
Download RECIPE: How to Make Sauterne - Sauvignon Blanc Botrytised Jucie by Paul Rago
Availability: SOLD OUT
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Botrytised Chardonnay / Chennin Blanc
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2005 Late Harvest Pinot Gris / Chardonnay
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Underwood Mountain WA, Columbia Gorge AVA
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Grape Code: 05LHUM / Freezer Code: 130
A selection of Pinot Gris and Chardonnay was harvested 11/10/05. The fruit had noticable infection of Botrytis. Has had 90 ppm SO2 added and has a mild casin fining. The sugar was in the low 20 brix but the juice has a richness and mouthfeel of an extremely sweet juice. The viscosity and complex apricot, tangerine flavor make this an ideal candidate for residual sugar wine. The juice was freeze concentrated before packaging. You can raise the juice sugar level by leaving the ice behind during thawing. Wonderful flavors. For residual sugar finish, re-freezer 2 liters of clarified juice (w/ SO2 and bentonited added) for muté. Add yeast food and yeast starter using VL1 or Premier Cuveé. (Use Steinberg yeast for residual sugar.) Ferment cool. No malolactic, no oak flavoring.
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| Availability: SOLD OUT
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Late Harvest Pinot Grigio / Chardonnay
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2005 Botrytised Chardonnay / Chenin Blanc
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Yakima Valley, Prosser WA
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Grape Code: 05BOT / Freezer Code: 100
Harvested on 11/16/05 from vines with no leaves. Only grapes wtih botrytis infection were harvested. Resulting juice is full of botrytis flavor, complexity - an intense flavor. Has little to no sour rot. 100 ppm SO2 added. Sugar may vary slightly due to settling. A combination of Chardonnay with a bit of Chenin Blanc. May be made as Sauterne. Recommend addintion of cane sugar to 32 brix. There is all the flavor you need!! Use LOW alcohol tolerant yeast, ferment cool. Finish with residual sugar. Wine may be difficult to filter. Fine with bentonite before bottling. May refreeze a portion for a muté to add at bottling. Ferment with a touch of oak may be beneficial. A rare harvest - enjoy.
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| Availability: SOLD OUT
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Late Harvest Pinot Grigio / Chardonnay
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