lateharvest

Late harvest refers to the practice of picking grapes later in the growing season than the usual harvest window. This extended hang time concentrates sugars and flavors, often producing wines with noticeable sweetness or higher alcohol potential. The term is commonly associated with dessert wines, but late-harvest wines can span a range of styles from off-dry to richly sweet, depending on winemaking choices and regional labeling standards.

The approach is influenced by climate and vineyard conditions. Cooler sites or late-season warmth can extend ripening, increasing sugar while preserving acidity to varying degrees. Grapes may also fail or partly rot on the vine (noble rot) or undergo raisining, both of which intensify concentration. Winemakers decide whether to stop fermentation to retain residual sugar or to allow it to complete, producing different sweetness levels and alcohol contents.

Regional usage varies. In Germany and Austria, late harvest is reflected in classifications such as Spätlese, referring to late-picked grapes within the Prädikatswein system. In France’s Alsace and other regions, terms like Vendange tardive or Sélection de Grains Nobles signal late harvest, sometimes with botrytized fruit. Outside Europe, many producers label wines as late harvest to indicate sweetness or dessert-wine style, even when legal definitions differ.

Grape varieties commonly used include Riesling, Gewürztraminer, Sémillon, and Chardonnay, among others. Flavor profiles often feature stone fruits, citrus, honey, and floral notes, with sweetness balanced by acidity. Late-harvest wines are typically enjoyed as dessert accompaniments or as subdued pairing options with sharp cheeses or spicy dishes.