|Residual Sugar (G/L)||268.0|
After a spectacular warm and dry fall the weather turned sharply cold in November, bringing the first hard frost in the first week of the month and the first freeze/thaw event shortly thereafter allowing the grapes to begin developing all the classic Icewine characteristics.
Grapes for this Riesling Icewine were harvested at frigid -10°C. After pressing, a very small amount of concentrated juice was settled, racked and inoculated. Fermentation was started using a very select yeast strain and executed at a cool 15°C for a total of 26 days, until a perfect balance of sugar, alcohol and acidity
Ready for harvesting in the early morning of December 14 the Cabernet Franc, Cabernet Sauvignon, Riesling and Vidal were harvested over the next few consecutive days, as temperatures were perfect falling between -9°C to -11°C. Thanks to this early harvest, the juice was of the highest quality, with plentiful yields and excellent concentration. remained.
An abundance of lively and fresh aromatics dominate this iconic Icewine including lemon, lime and white peach.
A bright and crisp acidity balances the full concentration of flavours which are mirrored from the nose/ These include lemons, limes and peaches.
Lemon tart Key lime pie Cheesecake Pear and blue cheese pizza