 right|thumb|a late harvest semillon from washington state. late harvest is a term applied to wines made from grapes left on the vine longer than usual. late harvest is usually an indication of a sweet dessert wine, such as late harvest riesling. late harvest grapes are often more similar to raisins, but have been naturally dehydrated while on the vine. botrytis cinerea, or noble rot, is a mold that causes grapes to lose nearly all of their water content. wines made from botrytis-affected grapes are generally very sweet. == noble rot == right|thumb|botrytis affected grapes  botrytis cinerea is a fungus that affects many wine grapes and causes them to shrivel into moldy raisins. the fungus responds to the humidity and warmth in the climate and attacks the grapes. as the mold penetrates the skin its spores begin to germinate, causing the water inside to evaporate and the grape to dehydrate. with the absence of water, the sugar becomes more concentrated and the botrytis begins to alter the acidity within the grape. typically botrytis infection begins to take place in late september and can last till late october. in some years desiccation may occur leaving tiny amount of sweet liquor like juice within the grape.k. macneil the wine bible pg 137 workman publishing 2001 isbn 1-56305-434-5 the infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. this requires harvest workers to go through the vineyards several times between october and november to hand-pick the full rotted grapes. in some occasions, the usable grapes from a single vine may only produce enough juice for a single glass.k. macneil the wine bible pg 138 workman publishing 2001 isbn 1-56305-434-5 === sauternes ===  sauternes, such as chÃ¢teau d'yquem, are produced in the sauternes region (including barsac) south of bordeaux. they are made from botrytis infected semillon and sauvignon blanc grapes. semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a high sugar content. these wines are noted for the balance that complements the honeyed sweetness. during fermentation, the juice is transferred into oak wine barrels where the high sugar concentration of must prolongs the fermentation time which can last up to a year. when the alcohol level kills off all present yeast, the fermentation stops leaving the residual sugar at levels between 8 to 12% and alcohol levels around 14%. after fermentation, the wine is placed in an aging barrel for two to three years before it is bot
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