2009 Eisrébe

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Varietals
100% Scheurebe
Scheurebe
Blend and Grape Sources
100% Scheurebe from our home ranch in Spring Valley outside of St. Helena.
Harvest Dates
September 29, 2009
Winemaker Notes
Grapes were harvested September 29, 2009, at an average 22.8o Brix, then frozen to minus 5o F and partially thawed and pressed, after which the sugar content of the juice measured 36.0o Brix. The wine was then fermented in stainless steel tanks to 22.5% residual sugar and 8.5% alcohol and bottled in January, 2010.
The 2009 Scheurebe has delicate aromas of apricot, citrus blossom, honey, and crème caramel followed by a rich and unctuous texture integrated with well balanced, bright acidity and a persistent finish.
Vintage Notes
Rainfall was slightly higher in 2009 compared to 2007 and 2008. Both Scheurebe blocks began budbreak during the last week of March and first week of April, and flowering followed during the first and second weeks of May. The time between flowering to harvest in both blocks was one to three weeks longer than the previous two vintages and similar to the 2006 vintage – the cooler 2009 growing season certainly influenced this. June and July were cooler than average based on degree day records for the past 7 years. Heat accumulation in August and September helped increase sugar concentration and ripeness in the berries.
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 in the late season and then commercially frozen, thus concentrating their already-high sugar levels. We called the wine "Eisrébe."
Wine Notes (PDF)