2011 Eisrébe

Blend and Grape Sources

100% estate-grown Scheurebe from our Spring Valley Ranch Vineyard in St. Helena.

Napa Valley
Harvest Dates
September 29 and October 7, 2011
Winemaking Data

Grapes were picked at an average of 21.9˚ Brix and frozen to minus 5˚ F. The grapes were then partially thawed, allowing the concentrated juice high in sugar levels to be released, while leaving ice crystals behind with the skins when pressed. Over several hours of slow, gentle pressing, the juice achieved a sugar content of 34.0º Brix and was fermented in a stainless steel tank to 22.6% residual sugar and 8% alcohol before bottling in February, 2012.

Winemaker Notes

The 2011 Eisrébe has lush aromatics of dried apricots, jasmine, honeysuckle and hints of Asian pear followed by layers of fragrant honey, juicy pineapple and well integrated acidity on the palate. 

Vintage Notes

Overall, the 2011 growing season was cool. Winter was fairly dry, yet spring and early summer rains brought quite a bit of moisture to help replenish the soil. This led to the Scheurebe bud break being a week behind the 2010 vintage. Bloom and veraison were similar to 2010, though our actual pick dates for Scheurebe fell one week later.


In 1994, the desire to produce an “ice wine,” or Eiswein, as it is called in Germany, prompted Joseph Phelps Vineyards to adopt a unique program whereby Scheurebe grapes would be picked late in the season and then frozen, thus concentrating their high sugar levels. The resulting wine was called “Eisrébe,” a play on the German words Eis (ice) and Rebe (vine).

Although German Eiswiens are produced from fruit that is actually picked frozen on the vine, we found that by freezing the grapes ourselves we could fashion a delicious dessert wine that is viscous and smooth, with excellent acidity to balance the sweetness.
Release Date
January 2013
Wine Notes (PDF)