※こちらは協力インポーターより仕入れのため通常よりも1~2営業日余分に発送までお時間を頂戴する場合があります。
少量入荷で激レア、カリフォルニアの「アイスワイン」
ドイツの極甘口デザートワインとして有名な「アイスワイン」。完熟したブドウがそのまま冬の寒さに耐え、水分が減ることにより果汁が凝縮されて糖度が高まるため、甘口に仕上げる。
通常、アイスワインはその名の通り氷点下になるエリアでしか作れないが、クリオ・エクストラクション製法と呼ばれる完熟後に人工凍結する方法で醸造。
自然凍結だと超獣害でせっかくの完熟ブドウがダメになってしまう場合もあり品質が安定しないが、その点、最高品質の完熟ブドウを選ぶことができるのはメリット。
圧搾、凝縮したジュースだけを数年使いの樽に移して100％樽発酵・樽熟成（7ヶ月）し、春にボトリング。
白桃と洋ナシの湧き上がるようなアロマに白桃、蜂蜜、バター・トーストの味わい、パイやビスケット生地のフルーツ・パイに良く合い、スパイシーなエスニック料理とも楽しめます。
内容量 375ml アルコール度数 8%
※本商品は協力インポーターより仕入れのワインのため1~2営業日余分に発送までお時間いただく場合があります
There is a good reason dessert wines are rare―they are hard to craft. If something can go wrong in the winemaking process it does, and it has taken me years to build up the knowledge to avoid all the pitfalls.
In the past, successfully making very sweet wine was unusual―dependent on specific weather conditions―and since very sweet things were rare (honey comes to mind) they became sought after. Famous examples from Sauterne and Tokay have always gotten high praise, but today the rest of dessert wine’s many incarnations are rarely discussed or reviewed. Partly this is because they are polarizing wines―with a minority loving them unconditionally and a majority dismissing them. Also, in recent history sugars in drinks (high fructose corn syrup!) became ubiquitous and the interest waned in dessert wines.
Dessert wines can be made in so many ways. From late harvesting, drying the grapes, noble rot infection (botrytis), and natural or manufactured freezing. The common feature of these techniques being to concentrate sugars and aromatics compounds of the grape―and magnifying their attributes. The result is a heady and complex experience.
We have been making dessert wine from Viognier since 1996 and over the years have learned what attributes we like to see in this wine. When choosing to make a dessert wine out of Riesling for the first time, we knew we had the experience, but this great grape surprised us. Riesling’s perfume and natural acidity are wonderful attributes that bring a level of drinkability and deliciousness we hadn’t seen before.
You can’t make real ice wine in California, but making it our way?taking healthy grapes to a commercial freezer―has its advantages. Instead of waiting for a rare day that is cold enough to pick frozen grapes on the vine, we can choose to harvest when the grapes are at the peak of flavor.
Our ice wine grapes are picked, driven to a commercial freezer, and then brought to the winery a few days later for pressing. By pressing grapes while still frozen, ice crystals are left behind, and only concentrated grape juice is recovered. The juice is drained into older barrels for fermentation and aging and then bottled into half bottles in the spring.
The evocative aromas of peach and pear are followed by flavors of honey, peach and buttered toast. This full throttle sweet wine is a perfect match for fruit desserts like pie or cobbler and for the more adventurous has enough floral Riesling character to be used as chutney with spicy southern Indian dishes or Thai cuisine.
Blend: 100% Riesling | Alc: 8.0% | Vinification: 100% Neutral Oak | Barrel Aging: 7Months | Total Production: 345 cases (375 ml bottle)
Press Reviews
Robert Parker’s Wine Advocate
“We finished the tasting with the 2016 Riesling Kick On Dessert, the finest vintage of this cuvée to date. Lychee, honey, white flowers and hints of white peach and apricot give way to a gorgeously rich, impeccably balance sweet, downright irresistible dessert wine.”- JD 94 Points
Antonio Galloni’s Vinous
“The 2016 Riesling Kick On Ranch Dessert Wine is an absolutely delicious dessert wine that emphasizes freshness. Orchard fruit, sweet floral notes and mint add brightness and aromatic lift. The 250 grams of residual sugar are not especially evident.” ? AG 92 points