LATE HARVEST WINES
Riper, Richer, Naturally Sweeter—Harvested at the Edge of Ripeness
Late harvest wines are made from grapes left on the vine well past typical picking dates, allowing sugars to concentrate as the fruit dehydrates. While not necessarily affected by botrytis or frost, these wines develop luscious sweetness and often preserve the varietal character of the grape. Found in wine regions across the world, late harvest wines vary widely in style—from lightly sweet and floral to intensely honeyed and viscous—offering a versatile, approachable gateway into naturally sweet wines.
Key Characteristics
Late harvest wines are naturally sweet, unfortified, and often made from aromatic or high-acid grape varieties. Sugar levels are elevated through dehydration on the vine, but freshness is preserved through acidity or controlled fermentation.
Style
Unfortified sweet wine made from grapes harvested later than usual, typically after sugar levels have concentrated through natural dehydration
Botrytis may or may not be present
Body
Medium to full
Acidity
Medium to high, depending on variety and region
Primary Grapes
Riesling, Gewürztraminer, Chenin Blanc, Sauvignon Blanc, Muscat, Pinot Gris, Viognier
(Some red varieties also used in warmer regions)
Typical Flavors
Peach, apricot, honey, ripe pear, baked apple, honeysuckle, orange blossom, tropical fruit, melon, spice
Origin & History
Late harvest wines have been made in many Old World regions for centuries but gained wider appeal in the New World in the 20th century—especially in the U.S., Canada, and Australia. Unlike botrytized or ice wines, late harvest wines are more accessible to produce and often reflect varietal purity with a touch of indulgence. They’re ideal for both casual dessert pairings and cellaring when made with sufficient acidity.
How It’s Made
Grapes are left on the vine several weeks past typical harvest. As they dehydrate, sugars concentrate while acids may soften. Depending on winemaker goals, the grapes are either pressed whole or crushed, then fermented slowly to retain residual sugar. Styles may be lightly botrytized or not at all, depending on climate and vintage.
Notable Regions
Late harvest wines vary by grape variety and winemaking style.
Late Harvest Riesling
Floral, stone-fruited, with vivid acidity
Vendanges Tardives
Alsace
Structured, ageworthy, often made from Gewürztraminer or Pinot Gris
Late Harvest Chenin Blanc
From the Loire, South Africa, or California; honeyed, with quince and apple
New World Styles
California and Australian examples often feature Viognier, Semillon, or Muscat
Red Late Harvest
Rare but expressive; can show dried cherry, plum, baking spice
Food Pairings
Late harvest wines are versatile—they work with lighter desserts, rich cheeses, or savory pairings that contrast their sweetness.
With Savory
Prosciutto-wrapped melon, spicy duck breast, glazed ham, Moroccan tagine
With Cheese
Triple cream, blue cheese, washed rind cheeses, fresh chèvre with fruit
With Dessert
Poached pears, fruit galette, apple tart, almond biscotti, panna cotta
How to Serve It
Glassware
Small dessert wine or white wine glass
Temperature
Chilled: 45–50°F (7–10°C)
Aging Potential
Good to excellent—especially for high-acid varieties like Riesling or Chenin Blanc. Best consumed within 5–10 years unless botrytized
Storage
Store lying down. Once opened, refrigerate and consume within 5–7 days
Fun Fact
Unlike ice wines or botrytized wines, late harvest wines can be made nearly anywhere, making them one of the most globally produced sweet wine styles—each shaped by its local grape and climate.
Try This If You Like
Off-dry Riesling or Gewürztraminer
Fruit-based desserts
Spiced cuisine with sweetness contrast
Sauternes or BA wines
Wines that balance sweetness with acidity
Recommended Producers
These houses exemplify the diversity and craftsmanship of dessert wines, balancing sweetness with structure to create expressive, age-worthy styles.
Mad Violets
A boutique Willamette Valley producer known for elegant, small-lot wines, including a vibrant dessert Riesling that showcases balance, purity, and late-harvest finesse.
Recommended Pours
Mad Violets – Dessert Riesling, Willamette Valley, 2015 — A lusciously sweet Riesling with vibrant acidity, offering layers of honeyed apricot, citrus zest, and floral lift.