Vendange tardive is a French term that translates to « late harvest » in English

Vendange tardive is a French term that translates to « late harvest » in English. It refers to a winemaking technique in which grapes are left on the vine longer than usual, allowing them to reach a high level of ripeness and concentration of sugars.

The extra ripening time increases the sweetness of the grapes, resulting in a wine with a higher level of residual sugar. This technique is most commonly used in the production of dessert wines, such as Sauternes from Bordeaux or Alsatian wines.

Vendange tardive wines are known for their rich, honeyed flavors and often exhibit notes of tropical fruits, apricots, and honey. They are typically high in alcohol content and have a luscious, viscous mouthfeel.

To achieve the desired level of sweetness, grapes for vendange tardive wines are often affected by noble rot, a beneficial form of fungus that causes dehydration and concentrates the sugars in the grapes. This further enhances the flavors and complexity of the wine.

Vendange tardive is regulated by French wine laws, and specific labeling requirements dictate the minimum length of time the grapes must stay on the vine and the minimum level of residual sugar in the finished wine.