The soil composition, often a mix of sand and clay, is also ideal for retaining moisture while providing the necessary nutrients. “A lot of Leelanau County is sandy soil which is low in organic material, if you can find sites that have slightly heavier soil you get that bonus organic matter which is a plus.” By carefully selecting the vineyard location, Michigan vintners ensure that the grapes achieve the right level of ripeness and natural freezing, which are key to producing high-quality ice wine.

Harvesting in Frosty Conditions

Harvesting ice wine grapes is a meticulous process, often done at night or in the early morning when temperatures drop below -8°C (17.6°F). This natural freezing process concentrates the sugars and flavors, resulting in a sweet, rich wine. Vintners patiently wait for the perfect frost, sometimes risking the entire crop to achieve the ideal conditions. Hand-picking the frozen grapes is labor-intensive, requiring careful handling to prevent premature thawing. This painstaking process, carried out in freezing conditions, underscores the dedication and expertise of Michigan’s wine producers.

Pressing and Fermentation

Once harvested, the frozen grapes undergo pressing, a critical step to create Michigan’s distinctive ice wine. The frozen berries yield a small quantity of juice, rich in sugars and flavors. The juice is then transferred to fermentation tanks. “It’s a long, slow fermentation” says Drew Perry, Aurora’s Head Winemaker, “it generally takes at least 3 months.” The yeast are needed to convert the sugars to alcohol but “they struggle with the greater osmotic pressure of so much sugar so we end up needing to build their population over weeks.” This meticulous process helps develop the complex flavor profile characteristic of ice wine, including notes of pineapple, apricot, and honeysuckle. The result is a medium-full-bodied ice wine with medium acidity, ready to be aged or enjoyed immediately.

Ice Wine’s Historical Journey

Origins in Europe

Ice wine, or “Eiswein,” originated in Germany in the late 18th century, when vintners discovered that grapes left on the vine through the first frost produced a remarkably sweet and concentrated juice. This serendipitous discovery led to the intentional practice of harvesting frozen grapes, initially as a way to salvage crops impacted by early frosts. Over time, the technique spread to other cold-climate regions in Europe, including Austria and Switzerland. The European tradition of ice wine production is marked by its stringent standards, ensuring that only naturally frozen grapes are used. These early vintners laid the foundation for the meticulous methods employed today, emphasizing the importance of terroir and climate.