Sweet wines: Late Harvest/Cuvée

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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These are mostly reductive sweet wines ready for release 12–16 months after harvest. This new style emerged in the early 21st century as a consequence of the substantial time and capital investment required to mature Aszú wines for a longer period in compliance with regulations. Often marked by a mineral character, they may contain 50–180 g/l residual sugar and (optionally) a proportion of botrytized berries similar to that for Aszú wines. Cuvée wines are generally made from botrytized grapes but barrel ageing is not mandatory. These two categories are made in the same way as other natural sweet wines in other regions, by a single fermentation of selected bunches.