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What are lees in wine?

From that rich mouthfeel in your Chardonnay to those delicious brioche flavours in your Champagne and English sparkling wines, lees can bring significant influence to the texture and taste of a wine.

We take a deep dive into the role of lees, a byproduct of wine fermentation which consist of dead yeast cells and other particles. ‘Gross lees’ are heavier sediments removed quickly, while ‘fine lees’ are smaller particles that may be left in wine to enhance complexity and texture. ‘Aged on the lees’ means wine is left in contact with these cells, which then decompose and release substances that enrich the wine’s mouthfeel and flavour. The length of lees contact can vary, with some wines such as Champagne having legal minimums. Lees can impart flavours like brioche and biscuit and contribute to the wine’s balance and ageing potential.


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