Joseph Phelps Eisrebe Ice Wine United States California Napa County Saint Helena White 2006

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Winemaker's Notes:

In 1994, the desire to produce an ``ice wine,'' or Eiswein, as it is called in Germany, prompted us to adopt an innov...

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The Wine Shop at Short Hills
Short Hills, NJ (200 mi)
USD 59.99
375ml
Vintage 2005
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Pantheon Wine Shoppe
Northbrook, IL (580 mi)
USD 39.97
375ml
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User Reviews for Joseph Phelps Eisrebe Ice Wine United States California Napa County Saint Helena White

Winemaker's Notes:

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 late in the season and then commercially frozen, thus concentrating their already-high sugar levels. We called the wine ``Eisrbe.'' Although German Eisweins are produced from fruit that is actually picked frozen from 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. Scheurebe is from our home ranch in Spring Valley outside of St. Helena. While massive flooding from the Napa River in January of 2006 made national headlines, little damage was done to dormant grapevines. A rainy spring delayed budbreak, but a warm, dry June brought ideal conditions for vines to bloom and set fruit. A heat wave in mid-July further helped fruit catch up to its normal ripening cycle, and those clusters which suffered sunburn were later removed during the thinning process. Cooler weather returned in August and lasted into September, extending the growing season and allowing moderately paced ripening and acid development. All of our white fruit was harvested by September 14th, with the majority of the reds picked in October. The extended hang time resulted in good color extraction, superior tannins, and the framework to produce rich, opulent, long-lived wines. The wine contains good texture, acidity and richness which perfectly complement the seductive, honeyed aromas and flavors of ripe apricots. Grapes were harvested at 22.9 degrees Brix Grapes were harvested October 3, 2006 at an average 22.9 degrees Brix, then frozen to minus 5 degrees F and subsequently pressed, after which the sugar content of the juice measured 33.2 degrees Brix. The wine was fermented in stainless steel tanks to 21.5% residual sugar and 7.6% alcohol Sugar: 21.5%

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 late in the season and then commercially frozen, thus concentrating their already-high sugar levels. We called the wine ``Eisrbe.'' Although German Eisweins are produced from fruit that is actually picked frozen from 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. Scheurebe is from our home ranch in Spring Valley outside of St. Helena. While massive flooding from the Napa River in January of 2006 made national headlines, little damage was done to dormant grapevines. A rainy spring delayed budbreak, but a warm, dry June brought ideal conditions for vines to bloom and set fruit. A heat wave in mid-July further helped fruit catch up to its normal ripening cycle, and those clusters which suffered sunburn were later removed during the thinning process. Cooler weather returned in August and lasted into September, extending the growing season and allowing moderately paced ripening and acid development. All of our white fruit was harvested by September 14th, with the majority of the reds picked in October. The extended hang time resulted in good color extraction, superior tannins, and the framework to produce rich, opulent, long-lived wines. The wine contains good texture, acidity and richness which perfectly complement the seductive, honeyed aromas and flavors of ripe apricots. Grapes were harvested at 22.9 degrees Brix Grapes were harvested October 3, 2006 at an average 22.9 degrees Brix, then frozen to minus 5 degrees F and subsequently pressed, after which the sugar content of the juice measured 33.2 degrees Brix. The wine was fermented in stainless steel tanks to 21.5% residual sugar and 7.6% alcohol Sugar: 21.5%

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