This special dessert wine is crafted with the style of classic German ice wines in mind. Since Oregon does not reach the constant freezing temperatures necessary to freeze grapes on the vines, we picked the grapes as whole clusters in the middle of harvest and froze them in quarter-ton bins for about a month. After harvest, we took the frozen grapes, slightly thawed them for 24 hours and dumped them into the press. It sounded like hail on a tin barn. As the frozen grapes were pressed, the water in the grapes remained behind as ice and only the sweetest juice, which did not freeze, dripped out and were collected. The juice came out twice as sweet as the juice from unfrozen grapes, and the yield was less than half. After the press, we fermented them for 4-5 weeks. This painstaking process yielded an incredibly intense, sweet and concentrated wine - a pure expression of the essense of White Riesling.
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