Wine Lees

About

Wine lees is the perfumery note derived from the sediment left after wine fermentation and distillation. It smells richly vinous and boozy, combining grapey and dried-fruit facets (raisin, prune) with bready yeast, damp cellar earth, a hint of oaky tannin, and a fleeting solventy sparkle. Used sparingly, it lends a realistic boozy glow, umami depth, and aged-barrel patina to chypres, leathers, ambers, tobacco and gourmand themes, or to build wine, champagne and cognac accords. It pairs especially well with oakwood, patchouli, labdanum, immortelle, davana, osmanthus, vanilla, and warm spices.

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