Dessert Pinot Noirs are relatively rare in the world. The inspiration for Adelsheim Deglacé occurred in 1988,
when Michael Adelsheim was lucky enough to have an empty glass when Rheingau winemaker Josef Becker walked by with
his 1976 Spätburgunder Trockenbeerenauslese at a party after that year's International Pinot Noir Celebration. Adelsheim set out to produce something similar with the 2001 harvest, mostly so they would have a wine
with which to finish their winery dinners.
There are two ways in which dessert wines of moderate alcohol content are traditionally
produced: the grapes can become desiccated by botrytis cinerea ("noble rot") or they can be pressed when still partially
frozen. An Oregon Pinot Noir producer would never want "botrytis" to spread in the vineyards (it ruins red wines), and
Adelsheim can't remember a fall when they had an early freeze (i.e before the winter rains started.) Thus, in winemaker Dave Paige's
first year with Adelsheim, one block of grapes was chosen for the experiment – which was to take the grapes to a freezer
instead of the winery. The resulting faux "ice wine" was delicious, and a hit, so they have continued to produce it every year.
Even with this sweet wine, Adelsheim stays true to its philosophy that a wine's highest use is in pairing with
meals. That means retaining enough of the grapes' natural acidity to ensure that the wine never becomes too cloying.
Deglacé has amazing apricot, fig and honeysuckle flavors that should prove to be a perfect match with red berry tarts, pumpkin
cheesecake, and a wide range of other desserts.
Established in 1971, Adelsheim is a family-owned and operatedc winery with estate vineyards located in Oregon's northern Willamette Valley. Over the past 41 years, the Adelsheim Vineyard estate has grown to include twelve exception vineyard sites throughout the Valley, totaling 237 acres. Company co-founder, David Adelsheim, has done work throughout the years to benefit both the Oregon and American wine industries: grape and wine research, wine labeling, industry education, and promotion. He is recognized for is "outstanding service" to the industry and has played a vital role in building the Oregon wine industry and establishing its reputation worldwide. Today, he leads a current generation of passionate staff devoted to leading the industry in crafting consistently transcendent wines.
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Named for the river that runs through the valley from Portland to Eugene, Willamette Valley is home to some of the best Pinot Noir vineyards in the Northwest. While along the same north/south line as Seattle, the Willamette Valley is protected from Pacific rains by the Coast Range on the western border and the Cascade Ranges to the east. Though sunshine is typically plentiful, rainfall can occasionally be tricky, and the wines here vary vintage to vintage. Within the Willamette Valley are are number of sub-regions, including McMinnville, Dundee and Yamhill.
The valley is known for its Pinots – Pinot Noir and Pinot Gris. With a climate similar to Burgundy – in rainfall, sunlight hours and other climate factors – Pinot Noir has flourished here. Pinot Noir in Oregon produces wines that are fruit forward, yet complex, some with good agebility.
Other than Pinot Noir, many wineries grow Pinot Gris and Chardonnay. Pinot Gris from Oregon is delightful in its texture and food friendliness. Chardonnay in the valley adapts well to the cool climate and produces lean, elegant wines.
Oregon has long been an agricultural state, producing everything from hazelnuts to cattle. The Willamette Valley in particular is a fertile basin for all sorts of produce. Not quite pegged as a wine state, in 1965, a UC Davis graduate named David Lett decided that the Willamette's climate mirrored that of Burgundy in France. With that in mind, he decided to plant some Pinot Noir clones to see how they did. And a good gamble it was. The Willamette is now one of the only regions in the world to focus solely on Pinot Noir as its red variety. Also known for Chardonnay and Pinot Gris. The southern part of Oregon has been slower in delving into the world wine market, but has been making excellent strides with their Rhone style varietals, like Syrah and Grenache. There are also coastal regions producing promising wines.
This is an unforgettable glass of faux - ice wine Pinot Noir full of ripe sweet strawberries and apricot flavors with aromas of lavendar, honeysuckle and violets. Perfect for the holidays, but so good you'll want it year round.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.