Refers to wine, usually dessert wine, made from grapes left on the vines until late in the fall or into the winter when the grapes become overripe and their sugars more concentrated. Some such wines are botrytis affected. These wines are typically golden yellow in colour with a rich, honeyed sweetness and high level of acidity. Frequently they are more suitable for ageing than their drier counterparts.
Wines that are Intentionally harvested late to obtain higher levels of sweetness will hold this title. Most frequently practiced in Germany, Austria, Washington State, Oregon State, and Canada.
Wines made from grapes picked later than normal with high sugar levels, usually affected with noble rot or botrytis, thus producing sweet dessert-style wines.
A term used to describe dessert wines made from grapes left on the vines for an extra long period, often until botrytis has set in.
The grapes are left on the vine longer than normal, so the taste is more concentrated. More sugar too, giving a higher alcoholic content.
Wine, usually dessert wine, produced from grapes picked late in the harvest, when their sugar content is high and their acids are low.
By harvesting later, the grapes are riper, and sweeter. This is appropriate for making sweet, dessert style wines. Some Late Harvest wines are almost dry, opting for increased alcohol and intensity rather than sweetness, as in the Alsatian "vendange tardive" (French for late harvest). In the US the term usually refers to a lightly sweet wine. Select Late Harvest refers to a sweeter wine, and Special Select Late Harvest to a very sweet wine. This is consistent with the German terms Aulese, Beerenauslese, and Trokenbeerenauslese.
Indicates that grapes that are picked as late as possible in the season for maximum sugar content. Sometimes, the grapes will develop a noble rot thanks to botrytis cinerea mushroom which will not damage the quality of the grape while it looses water and gains sugars.
Sweet Natural. Wines made from grapes picked late in the season. The fully ripened grapes have a high sugar content due to the prolonged sun exposure. This is popular in SA White Wine production.
An American wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall), preferably those with Botrytis cinerea, a fungus that shrivels the grape thereby concentrating its sugar. Late-harvest wines are very sweet and usually have a high alcohol content. The most popular grapes used for these dessert wines are Riesling, Gewurztraminer and Sauvignon blanc.
A term used in California and elsewhere to denote wines made from especially ripe grapes, or, in many instances, from grapes infected with Botrytis Cinerea or noble rot ( see below).
Wines produced from very ripe grapes, that are usually sweet.
Sweeter wines. Indicates that a wine was made from grapes picked later and at a higher sugar level than normal.
Wine made from grapes picked later in the harvest season thus increasing the sugar content. Normally used for sweet wines.
Refers to wine made from grapes left on the vines until late in the autumn when the grapes become very rich in sugars.
Wines made from grapes that are picked very ripe and affected by Botrytis cinerea (noble rot). Late harvest wines are very sweet and are usually served as dessert wines.
When used on a label it describes a wine made from grapes picked later than normal and at a higher sugar level than normal.
On labels, indicates that a wine was made from grapes picked later than normal and at a higher sugar (Brix) level than normal; usually associated with botrytized and dessert-style wines.
used to describe wines made from especially ripe grapes or from grapes infested with noble rot
Designation appearing on bottles (in French, Vendange Tardive) where grapes were allowed to hang on the vine beyond physiological maturity. This over-ripens grapes, usually producing wines that are high in ALCOHOL and off-dry to sweet.
a term seen on wine labels to indicate that the grapes for the wine were left on the vine to ripen, often raisin, for longer than normal. Usually a so-labeled wine will be higher than average in residual sugar and/or alcohol.
Wines made from grapes that were allowed to hang on the vine until their sugar content was very high, thus the wine is sweet.
Late harvest, or overripe grapes are used to make dessert or full-bodied table wines.
Wines made from grapes picked later than normal (and therefore with higher sugar content), usually dessert wines. Most late harvest wines contain some residual sugar.
Name given to dessert or full-bodied table wines produced from overripe grapes.
