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Ceja Vineyards

2021 Dulce Beso
Late Harvest White Wine

2021 Dulce Beso
Wine Specs
Vintage
2021
Varietal
Chardonnay & Sauvignon Blanc
Appellation
Napa Valley
Vineyard Designation
Viña del Sol, Las Amigas Road, Napa
Sugar
40.6
Aging
24 months in French oak
Fermentation
4 – 10 weeks
Residual Sugar
13.9%
Alcohol %
13.2
In Stock
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$65.00
/ 375ml
SKU: 21DB
Wine Specs
Vintage
2021
Varietal
Chardonnay & Sauvignon Blanc
Appellation
Napa Valley
Vineyard Designation
Viña del Sol, Las Amigas Road, Napa
Sugar
40.6
Aging
24 months in French oak
Fermentation
4 – 10 weeks
Residual Sugar
13.9%
Alcohol %
13.2
Wine Profile
Tasting Notes
This wine has richness with an opulent concentration of white peach, apricot, passion fruit and citrus accents. The balance of natural residual sugar and crisp fresh acidity of Carneros provides viscosity that coats and excites the palate for a very long time.
Production Notes
94% Chardonnay, 6% Sauvignon Blanc
Food Pairing Notes
There's more to pairing cheese and wine than you might think. Many cheeses are too strong to match with fine or mature red wine. In fact, white wines are often better with cheese than reds. Sweet white wines, in particular, taste good with sharp, salty blue-veined cheeses such as a French Roquefort. Though we've also been known to enjoy Dulce Beso with chedder, manchego, goat's milk cheeses and more!
Production
300 cases
Other Notes
Dulce Beso (Sweet Kiss) was made naturally when the benevolent form of a grey fungus, Botrytis cinerea, affected our wine grapes. Botrytis requires moist conditions, and if the weather stays wet, the malevolent form, "grey rot", can destroy crops of grapes. Grapes typically become infected with Botrytis when they are ripe, but when then exposed to drier conditions become partially raisined and the form of infection brought about by the partial drying process is known as "noble rot" (pourriture noble in French, or Edelfäule in German). The fungus removes water from the grapes, leaving behind a higher percent of solids, such as sugars, fruit acids and minerals. This results in a more intense, concentrated final product.

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