In 1994, the desire to producean "ice wine," or Eiswein, as it is called in Germany, prompted us to adopt an innovative program whereby Scheurebe grapes would be picked in the late season and then commercially frozen, thus concentrating their already-high sugar levels. We called the wine "Eisrébe".
Although German Eisweins are produced from fruit that is actually picked frozen from the vine, we found that by freezing the grapes ourselves we could fashion a delicious dessert wine that is viscous and smooth, with excellent acidity to balance the sweetness.
"The 2007 Eisrebe, made from 100% Scheurebe, has 7.8% alcohol and 23 grams of residual sugar. It falls between an Auslese and Beerenauslese in style, offering notes of marmalade, maple syrup, and caramelized tropical fruit, terrific acidity, and beautiful purity. It should be consumed over the next 3-4 years."
The Wine Advocate
"Bright, pale gold. Slightly high-toned aromas of apricot, pear nectar and flowers, with complicating notes of honey and clove. Then intensely flavored but a bit youthfully imploded on the palate; this tastes much less sweet than its 21% residual sugar would suggest. Less fruity and more saline in the mouth, with strong acidity (nine grams per liter) building slowly and extending the finish. A very interesting wine from frozen scheurebe grapes, and not at all a fruit bomb."
International Wine Cellar