Chapter 5: Label Information & Vintage

Label Information
The label can tell you a wealth of information about how much control the producer has had over the product from start to finish. Look at the small print on the wine label:

• If on grape variety is listed, at least 75% ofthe variety must be used (Ca)
  
• If on grape variety is listed at least 90% of the variety must be used (Or)
  
• Produced by: 75% ofthe fruit was crushed by the name listed
  
• Made by: 10% of the fruit was crushed by the name listed
  
• Cellared by, Selected by, Vinted by: less than 10% of the fruit was crushed by the name listed
  
• Grown, produced and bottled by: the winery must have crushed the grapes, vinified the juice, finished, aged and bottled the wine---PLUS
  
• If the winery specifies a vintage, at least 95% of the wine must be derived from that vintage
  
• The wine label must bear an appellation or AVA
  
• Appellation minimum 75%, AVA minimum 85%, Single Vineyard 95%
  
• Oregon wines must represent 100% of grapes sourced from said area
  
• The winery must have grown 100% of the grapes used for vinification on land owned or controlled (at least a three year lease) by the winery
  
• Estate bottled: the winery must have crushed the grapes, vinified the juice, finished, aged and bottled the wine---PLUS
  
• The winery must be located within the listed AVA

Alcohol and Sulfite Information
When a wine has an actual alcohol content ofless than 14%, the TTB allows for a variation of plus or minus 1.5% between the alcohol content printed on the label and the actual alcohol content of the wine-as long as the labeled alcohol does not exceed 13.9%. A round figure on a label like 12% is probably an approximation that takes advantage of the 1.5% leeway. More precise figures like 12.8% are more likely to represent an accurate figure.

If a wine's actual alcohol content is over 14%, the variation allowed on the label is reduced to plus or minus 1.0%, with the additional caveat being that the actual labeled alcohol can not be less than 14%.

In 46 states, the designation "table wine" may substitute for listing the alcohol percentage
on the label if the wine contains 14% alcohol or less.

As of January 9, 1987, wines containing more than 10 parts per million of sulfur
compounds ... which practically includes all wines as most yeasts produce that much during the natural course of fermentation ... must bear a "Contains Sulfites" or "Contains Potassium Metabisulfite" label statement.

Vintage Date
If a vintage date appears on a label, 95 percent of the wine within must have been harvested and crushed in the year named. The five percent variance allows for cellar practices such as the topping up of barrels (to replace volume lost due to transpirational pull) using wine of another vintage.

A vintage date can only be included on the label if an appellation of origin more specific than "American" is used.

Another important date in the life of a wine is its bottling date. This is seen on a label only occasionally, but it must be stamped on all wine cases. This is a useful piece of information for estimating the age of wines that are not vintage dated.

Cases of sparkling wine will carry the date of disgorging. It is helpful to know this
information as it is advisable to wait at least six to nine months after the bottles have been disgorged before drinking them in order to give the dosage enough time to marry with the wme.

Terms not Legally Derined
Unregulated information on the label includes:
• Sensory descriptors such as dry or sweet
• Recommended serving temperatures
• Food combinations

Other unregulated terms include:
• Reserve (except in Washington State)
• Special Selection
• Old Vines