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| Vinification 2006 was an abundant vintage with a long warm ideal growing season. Acid levels were slightly higher than previous years so look for these wines to pair very well with a variety of cuisine. | |||||||||||||||||||||||
| Winemaking Harvested on December 1st, 2006 at aproximately 44 brix, these grapes were fermented in stainless steel containers at low temperatures for a period of two weeks. The wine was cold chilled to maintain as much natural sweetness as possible. | |||||||||||||||||||||||
| Aroma / Bouquet / Nose With golden straw and amber tones this wine showcases aromas of honey, ripe pear, and apricots with a slight hint of papaya. The palate is very lush, bursting with peaches and apricots and a nice acidity. | |||||||||||||||||||||||
| Food and Wine Pairing This wine is definitely a succulent dessert on it's own but will pair well with slightly more acidic fruit desserts. Strong cheeses could also work tantalize your palate. | |||||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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