Seufert "Bella of Yamhill Vineyard" wins GOLD MEDAL
Our late harvest ice-style dessert wine took the gold medal at the January 2008 Oregon Wine and Food Festival.
In 2005 we made a very small batch of dessert wine and got hooked on it. As crush 2006 drew near we came across some excellent fruit that had the potential to make a dessert wine. The 2006 growing season was warm and dry, and we didn't get a repeat of the '05 botrytis.
However, the dry weather let us hang the fruit until Halloween, allowing it to develop rich peach, apricot, and pineapple flavors.
The Chardonnay (78%) and Gewurztraiminer (2%) were taken to a commercial freezer immediately after hand picking. They were pressed while frozen which extracts concentrated grape juice and leaves water behind. These elevated sugars were partially fermented, leaving behind residual sugar. The Chardonnay provides Bella's full body and ripe peach flavors. The Gewurz adds a subtle spice note.
Meanwhile, Riesling (10%) and Pinot Gris (10%) were processed and fermented conventionally. The Riesling was fermented dry and adds crisp acidity and a floral bouquet. The Pinot Gris was fermented to 1.5% residual sugar and contributes minerality.
All of the Bella ingredient wines were fermented in stainless steel tanks, and did not go through malo-lactic (secondary) fermentation. The final blend has 12.7% residual sugar and 11.9% alcohol.
More info can be found here.