| Wine Styles | Cool/Moderate climates • Dry to medium sweet, M body, M(+) to H acidity with blossom, green apple, lime, stone fruits, wet stone; honey and dried stone fruit if botrytis affected • BA/TBA: sweet to luscious balanced with H acidity, full body, honey, ripe peach and orange marmalade • Tertiary: petrol, honey, toast • Germany, Alsace, Austria (Wachau) Warm climates • M body, M alcohol, M to H acidity, with ripe apple, lime, peach • Mostly dry • Australia: Clare Valley |
| Kew Regions | France: Alsace Germany Lower Austria: Wachau, Kamptal, Kremstal Australia: Clare Valley, Eden Valley Canada: Ontario |
| Viticulture | • Cold hardy • Late-budding (protection from spring frost) • Need good level of sunlight to ripen fully • Free-draining soils • Good quality grapes with relatively high yield • Single or double Guyot • Aromatic variety with naturally high acidity • Able to accumulate high sugar and susceptible to botrytis • Winter hardy, ideal to produce Icewine • Good disease resistance |
| Winemaking | • Often machine-harvested at night to keep fresh primary aromas • Hand-picked for BA/TBA • Pre-fermentation skin contact to extract more flavour compounds • Fermented in invert vessels at cool temperature to retain primary aromas • Ambient yeasts are preferred by high-quality producers • MLF usually blocked to retain fresh fruit flavours • Lees ageing in neutral containers yet without lees stirring to add texture and to retain primary flavours • Blending from warmer/cooler vineyards for balanced styles in warmer climates |
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