How Ice Wines are Made

Winter is upon us, and nothing defines Indiana winters like snow and ice.  But all that ice can be a good thing, if you are talking about Ice Wines.  We frequently get inquiries from our visitors about what Ice Wines are and how they are made.  The process of making an Ice Wine, and well as its history, is fascinating and unique, so read on.

Are Ice Wines a new idea?  Actually, it is thought that the first Ice Wine originated in Germany around 1794, quite by accident.  A trip away caused a winemaker to harvest his crop of grapes late, and though he thought his grapes were lost to the freeze, he decided to proceed anyway.  The result was ice wine.  Ice wines didn't, however, become commercially produced until the 1960s.

How is an Ice Wine made?  True ice wines are made from grapes left on the vine after ripening until the first hard freeze (around 18 degrees F).  Then, the grapes are harvested in the early morning hours so they don't begin to thaw.  They are then pressed while still frozen.  Most of the frozen water content in these grapes is extracted, leaving a high sugar and acid concentrated juice from which the wine is made.  The fermentation process requires special strains of yeast, and takes months (compared to days or weeks for table wines) because of the extremely high sugar level. 

Why are Ice Wines so expensive?  Two reasons: small yield, big labor costs. Because the grapes are left on the vines into the winter months, much of the harvest is lost to hungry birds and deer, and possibly to noble rot or dropped fruit.  Sometimes the entire crop can be lost if the vineyard is not netted.  The yield is also small because the water content of the must is extracted, and the remaining concentrated juice is only about 20% of the original amount.  The labor involved in production is huge; and laborers work under freezing conditions through most of this long process.  Even filtering and bottling is slow because of the high-viscosity of ice wines.  But the end product is an elegant, upscale dessert wine which commands an average of $60 a split bottle.  The most expensive Ice Wine produced was a Canadian Chardonnay Ice Wine-- of which only 5 cases were produced-- priced at $30,000 (Canadian currency) for a split bottle.

What is the appeal of Ice Wines?  Besides having a unique production process, the bouquet, taste, and mouthfeel of ice wines is intriguing.  The wine has a high sugar level balanced with high acidity, and is  full-bodied with a long, lingering finish which is refreshing instead of heavy. Depending on the variety of grape used, the nose often has fruity notes of peaches, green apples, honey, citrus, caramel, and tropical fruits.  The taste has an equally broad spectrum of flavors.  The alcohol content is on the lower end of the scale, typically ranging from 8%-11%. 

How do I serve Ice Wines?  Ice Wines are best served chilled, as you would a typical white wine.  Many connoisseurs feel Ice Wines are best enjoyed young.

Does Satek Winery have Ice Wines?  Of course!  This past fall, we debuted our first two varieties of Ice Wines, which have been extremely well-received.  One is a 2007 Vidal Blanc Ice Wine and the other is 2008 Krystal Steuben.  We offer tastings of either for $3, which is refunded if you choose to purchase a bottle of Ice Wine.  Split bottles (375 ml) sell for $39.95 each.

That's your short course in Ice Wines.  If all this new knowledge has whet your curiosity, stop in anytime we are open to experience first-hand why Ice Wines are the hot new trend for wineries.