Join Our Mailing List
Adelaida’s dessert wine (our interpretation of classic “eiswein”) should more correctly be called “vin de glacier”. It is based on late harvest grapes that are frozen stiff inside the winery. These late picked grapes gain sugar concentration as they dry out on the vine. While true ice wine is the result of grapes frozen hard naturally in the vineyard, Paso Robles’ moderate climate will not produce these extreme winter temperatures more typical of Germany and Canada, who specialize in this unique genre.
Always the last pick of the year, Adelaida’s dessert wine is based on a small block of aromatic Muscat au petite grains or Muscat Blanc. The frozen grapes are pressed off, producing only a few drops of sweet nectar-like juice per grape, minus the still frozen water fraction. Sweet wines ferment slowly (over several months) and require a specialized yeast strain that can metabolize the elevated sugars. Small crops from this acre site necessitated a blend of two vintages. Serve well chilled in a normal wine glass (to show the full aromatic intensity).