WINEMAKER’S NOTES

Domaine Reserve

Winemaker’s Notes

Grape: 95% Marechal Foch and 5% Millot, estate-grown – Lake Wisconsin Viticultural Area

Production Method: 100% crushed and destemmed, long warm fermentation

Aging: 12 months of barrel aging – 50% American oak and 50% French oak

Sweetness: dry

Alcohol: 13.5%

Serving Temperature: 60ºF – 65ºF

Aging Potential: 5-10 years

Serve with: Dark meats, intensely-flavored foods

Story: Domaine Reserve is among the rare “single field wines,” using only grapes from our oldest vines located on our steepest slopes since 1976. These grapes are harvested last for full ripeness to create a rich full-bodied wine. The age of the vines along with the outstanding exposure to sunlight and the steep limestone slopes contribute to the unique personality of this wine, and offers a tantalizing taste of Wisconsin terroir.

History: started making Domaine Reserve in 1976

Domaine du Sac

Winemaker’s Notes

Grape: 90% Marechal Foch, 10% Millot, estate-grown Lake Wisconsin Viticultural Area

Production Method: Whole berry fermentation

Aging: French and American oak for five months

Sweetness: dry

Alcohol: 13%

Serving Temperature: 55ºF – 58ºF

Aging Potential: 2-3 years

Serve with: Grilled food, spicy food, pasta

History: started making Domaine du Sac in 1981

Pinot Noir

Winemaker’s Notes

Grape: 100% Pinot Noir, custom-grown in Washington state

Production Method: Crushed and destemmed, long warm fermentation

Aging: 10-12 months in French oak

Sweetness: dry

Alcohol: 13.5%

Serving Temperature: 60ºF – 65ºF

Aging Potential: 3-5 years

Serve with: Game, salmon, lamb

History: started making Pinot Noir in 1987

Carignan

Winemaker’s Notes

Grape: 100% Carignan, custom-grown in California

Production Method: Crushed, destemmed and fermented on the skins for about 10 days

Aging: Aged 1 year in Eastern European oak barrels

Sweetness: dry

Alcohol: 13.8%

Serving Temperature: 60ºF – 65ºF

Aging Potential: 3-5 years

Serve with: Steak, hearty stews

History: started making Carignan in 2013

Sangiovese

Winemaker’s Notes

Grape: 100% Sangiovese, custom-grown in Washington state

Production Method: Crushed, destemmed and fermented on the skins for about a week

Aging: unoaked, no barrel-aging; bottled early spring

Sweetness: dry

Alcohol: 13%

Serving Temperature: 50ºF – 58ºF

Aging Potential: 2-3 years

Serve with: Steak, sausage, grilled foods

History: started making Sangiovese in 2005

Prairie Sunburst Red

Winemaker’s Notes

Grape: 100% Marechal Foch, estate and Wisconsin-grown

Production Method: Crushed and destemmed, fermented on the skins for about a week

Aging: unoaked, no barrel aging; bottled early winter

Sweetness: dry

Alcohol: 12%

Serving Temperature: 50ºF – 58ºF

Aging Potential: 2-3 years

Serve with: White meats, spicy foods

History: started making Prairie Sunburst Red in 2008

Chardonnay

Winemaker’s Notes

Grape: 100% Chardonnay, custom-grown in Washington state

Production Method: One third stainless steel fermented to retain floral, fruit flavors and two thirds barrel fermented.

Aging: ten months in French oak, including “battonage” (stirring of the lees once a week) to develop the smooth creaminess of the wine.

Sweetness: dry

Alcohol: 13.5%

Serving Temperature: 50ºF – 58ºF

Aging Potential: 3-8 years

Serve with: Fish, white meats and sauces

History: started making Chardonnay in 1978

Dry Riesling

Winemaker’s Notes

Grape: 100% White Riesling, custom-grown in Washington state

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled early spring

Sweetness: semi-dry

Alcohol: 11.5%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Chicken, sweet and sour foods, stir-fry

History: started making Dry Riesling in 1991

Prairie Fumé

Winemaker’s Notes

Grape: 100% Seyval Blanc, custom-grown in New York

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled winter through summer

Sweetness: semi-dry

Alcohol: 10%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Appetizers, seafood, pasta, grilled foods

Story: The idea for Prairie Fumé was born in the fall of 1988 when winemaker Philippe and his wife Julie were dining out in Madison. While enjoying a bottle of Sauvignon Blanc, Philippe realized Wollersheim needed a fresh, fruity, light wine to offer, much like what they had experienced that evening. Luckily it was winemaking season, so Philippe quickly went back and referenced his old college text books and tried a new method of winemaking. By stopping fermentation before completion, some natural sweetness from the grapes remained to produce a fresh and fruity wine. In the spring of 1989, Prairie Fumé was bottled, introduced and released. It quickly gained national recognition and won multiple gold medals in wine competitions. As Bob Wollersheim would say, it was the beginning of the “Prairie Fumé phenomenon,” which continues to this very day.

History: started making Prairie Fumé in 1989

Prairie Blush

Winemaker’s Notes

Grape: 100% Marechal Foch, Wisconsin grown

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled early spring

Sweetness: semi-dry

Alcohol: 11%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Cheese, appetizers, picnics

History: started making Prairie Blush in 1993

White Riesling

Winemaker’s Notes

Grape: 100% White Riesling, custom-grown in Washington state

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled early spring

Sweetness: semi-sweet

Alcohol: 10.5%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Appetizers, cheese, sweet and sour foods and stir-fries

History: started making White Riesling in 1986 (originally called Johannisberg Riesling)

Blushing Rose

Winemaker’s Notes

Grape: Seyval Blanc and Marechal Foch from New York pressed together

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled early spring

Sweetness: semi-sweet

Alcohol: 10.5%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Appetizers, cheese, picnics

History: started making Blushing Rose in 1985

River Gold

Winemaker’s Notes

Grape: Seyval Blanc from New York

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled early spring

Sweetness: sweet

Alcohol: 10.5%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Dessert, cheesecake

History: started making River Gold in 1977

Port

Winemaker’s Notes

Grape: 100% Marechal Foch from New York

Production Method: traditional Port, short fermentation on the skins, fermentation stopped by adding grape brandy

Aging: 13 months in older American oak barrels

Sweetness: sweet

Alcohol: 20%

Serving Temperature: 50ºF – 58ºF

Aging Potential: up to 20 years

Serve with: Desserts, blue cheese

History: started making Port in 2001

White Port

Winemaker’s Notes

Grape: 100% Muscat from New York

Production Method: traditional Port methods, short fermentation on the skin, fermentation stopped by adding grape brandy

Aging: 6 months in older French oak barrels

Sweetness: sweet

Alcohol: 20%

Serving Temperature: 40ºF – 45ºF

Aging Potential: up to 20 years

Serve with: Asiago cheese, truffles, dried fruit, nuts

Story: Winemaker Philippe and his wife Julie fell in love with fortified Muscat wines while traveling in the south of France visiting family. The light aromatic Muscat grape makes for a sweet and pleasant white wine traditionally enjoyed as an aperitif in the southwest portion of Europe, especially Portugal. Philippe wanted to make something magnificent and unique like these wonderful wines he had enjoyed so often, and began working with grape growers in New York state to get the fresh white Muscat juice. In the fall 2009, Wollersheim Winery produced the first vintage of White Port.

History: started making White Port in 2009

Tawny Port

Winemaker’s Notes

Grape: 100% Marechal Foch from New York

Production Method: traditional Port, short fermentation on the skin, fermentation stopped by adding grape brandy

Aging: 4-5 years in American oak

Sweetness: sweet

Alcohol: 20%

Serving Temperature: 50ºF – 58ºF

Aging Potential: 20 years or more

History: started making Tawny Port in 2004

Ice Wine

Winemaker’s Notes

Grape: 100% St. Pepin, estate-grown – Lake Wisconsin Viticultural Area

Production Method: long, slow, cool fermentation

Aging: none, bottled in summer

Sweetness: sweet

Alcohol: 12%

Serving Temperature: 40ºF – 45ºF

Aging Potential: up to 15 years and beyond

Serve with: Cheesecake, pecans, extra special desserts

Story: Ice wine is a traditional dessert wine produced from grapes that have been frozen while still on the vine, and our Wisconsin winters give us the perfect conditions to make a genuine Ice Wine. A select portion of our vines is set aside for the fruit to continue ripening throughout the fall. Then the grapes are hand-picked at the winery vineyards in mid-December when the grapes are completely frozen and temperatures are between 10 – 12 degrees. This allows the water in the grapes to freeze while the sugars don’t, so the highly ripened grapes are between 33 – 36 degrees brix (a measurement of sugar) when they are harvested. The highly concentrated juice is press from the frozen grapes, and then fermented slowly to produce an intensely sweet and concentrated wine that is like liquid honey.

History: started making Ice Wine in 2004

Ruby Nouveau

Winemaker’s Notes

Grape: 80% Marechal Foch and 20% Millot, estate-grown grapes
Lake Wisconsin Viticultural Area

Production Method: whole berry fermentation

Aging: no barrel-aging, bottled early fall

Sweetness: dry

Alcohol: 13%

Serving Temperature: 50ºF – 58ºF

Aging Potential: ideally within 6 months, but can age up to 1 year

Serve with: White meats, lightly spiced dishes

Story: Ruby Nouveau is the first taste of the new harvest and a tribute to the tradition of our winemaker’s birthplace in the Beaujolais region of France. A traditional Beaujolais Nouveau is released during the same fall in which the grapes are picked, so a short fermentation makes a light, fresh and fruity wine with unique flavors such as raspberry, black cherry and banana, and a brilliant ruby-red color. Just as is custom in Beaujolais, our Ruby Nouveau is released at Wollersheim on the third Thursday in November. As part of our annual celebration, we pair Wisconsin cheeses with our Ruby Nouveau as a toast to true Wisconsin flavor!

History: started making Ruby Nouveau in 1984

Eagle White

Winemaker’s Notes

Grape: 50% St. Pepin and 50% Lacrosse, estate-grown – Lake Wisconsin Viticultural Area

Production Method: cold fermentation, natural residual sweetness by stopping fermentation

Aging: none, bottled early fall

Sweetness: semi-dry

Alcohol: 10%

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young (up to two years)

Serve with: Fish, appetizers, pizza

Story: During the heart of winter, the Sauk Prairie area near Wollersheim Winery becomes a crucial place for nesting bald eagles that flock here to fish the open waters along the dam of the Wisconsin River. But the wintering eagles need more than open water to survive – the valleys and bluffs where they roost must be protected. For this reason, Wollersheim Winery has dedicated its efforts to the preservation of the eagles by donating a portion of the sales from each bottle of Eagle White to care for local habitats for bald eagles.

History: started making Eagle White in 1980

Uncle Jean Beaujolais - Domaine de la Terriere

Winemaker’s Notes

Grape: Gamay Beaujolais

Production Method: whole berry fermentation

Aging: four to eight months in old big casks

Sweetness: dry

Alcohol: 12.5%

Serving Temperature: 50ºF – 58ºF

Aging Potential: 2-3 years

Serve with: Summer sausage, white meats

History: started importing Beaujolais Uncle Jean in 1985

Little Brother Bonarda – Torre del Sale

Winemaker’s Notes

Grape: 100% Bonarda

Production Method: crushed and destemmed, fermented in stainless steel tanks

Aging: six months in stainless steel tanks

Sweetness: dry

Alcohol: 13%

Serving Temperature: 60ºF – 65ºF

Aging Potential: 3-5 years

Serve with: Game, hearty meats, intensely-flavored foods

History: started importing Little Brother Bondarda in 2002

Sparkling Grape Juice

Winemaker’s Notes

Grape: Niagara from Michigan

Aging: none

Sweetness: sweet

Alcohol: none

Serving Temperature: 40ºF – 45ºF

Aging Potential: enjoy young for the most fresh grapey flavors