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LATE HARVESTS: WHAT ARE THEY FOR?

What Are Late Harvest Wines?

Understanding the Term "Late Harvest"

Perhaps you’ve heard this term before. But do you know what it means?

Why Are They Called "Late Harvest"?

Known as "Spätlese" in Germany, late harvest wines have been around for centuries. As the name suggests, they are harvested later, about a month after the traditional harvest ends. To recap, the harvest season starts at the end of August and finishes in mid-October, depending on the wine-growing region. Late harvests, therefore, involve waiting until the grapes exceed their peak ripeness and allowing them to continue maturing. These usually take place in November, although this can vary depending on the vintage.

Why Do They Exist?

Allowing grapes to exceed their peak ripeness results in very sweet and luscious wines. In some cases, this is a deliberate choice by the winemaker to produce an exceptional wine with unique characteristics. This process can be explained by two somewhat technical terms: "passerillage" and "noble rot." Passerillage refers to the thinning of the grape skins, while noble rot is an infection caused by a fungus that penetrates the grape. Not very appetizing, right? Yet, passerillage and noble rot can produce some of the finest wines. It’s no wonder this rot is called "noble," as it enhances the concentration of sugars and aromas.

Where Are They Made?

As you might have guessed, when done intentionally, late harvests are a mark of quality, even prestige. And prestige often means exclusivity. Indeed, you won't find wines labeled "late harvest" (officially recognized in 1984 by ministerial decree) in every French wine region. Far from it, only four French appellations hold this coveted status: AOC Alsace, AOC Alsace Grand Cru, AOC Gaillac, and AOC Jurançon. This selectivity is due to strict regulations, which require hand harvesting, vinification from a single grape variety, and specific levels of sugar and alcohol to be meticulously observed...