Character
The Story of Wine Lees
Wine lees, the fermented sediment from grape must, yields a rare essential oil that carries a nuanced vinous character. Its aroma bridges the gap between fruit and oak, offering perfumers a natural bridge to the cellar.
Heritage
The use of wine lees in fragrance dates back to the early 20th century, when French perfumers sought alternatives to costly oak extracts. In 1924, a Parisian house introduced a scent that featured a faint vinous accord, credited to a distilled lees oil sourced from nearby vineyards. The ingredient gained a reputation for adding depth to gourmand and woody compositions, especially during the post‑war era when natural materials were prized for their authenticity. By the 1970s, niche brands in Italy and Spain began experimenting with lees from different grape varieties, expanding the olfactory palette beyond the classic red wine note. Today, wine lees oil is celebrated for its ability to evoke the atmosphere of a cellar, linking modern perfume to centuries of winemaking tradition.
At a Glance
1
Feature this note
France
Primary source region
Ingredient Details
Hydrodistillation
Wine lees (fermented grape sediment)
Did You Know
"The essential oil from white wine lees contains up to 0.9 % ethyl acetate, a compound that also flavors ripe pears, giving the note a faint fruitiness rarely found in other perfume ingredients."