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| Vinification The vintage was very consistent and crop yields were low but fruit quality was excellent. The cool harvest temperature slowed the accumulation of sugars and allowed us to hang the fruit longer and develop more varietal character. Harvest date for this Icewine was January 22, 2008 at minus 11 degrees Celsius while sugars reached to 42.6 Brix. | |||||||||||||||||||||||
| Winemaking This wine was stainless steel fermented for 20 days 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 Golden hues with a hint of ochre are noticed at first glance. Aromas of baked peaches and ripe apricot unite with the scent of nectar. Upon the palate an essence of spice is accompanied by papaya and mango for a nice balance of sugar and acidity. Be prepared for a silky, round mouth feel. | |||||||||||||||||||||||
| Food and Wine Pairing Enjoy chilled as a dessert on its own or dare to pair with a chocolate date torte with fresh Okanagan berries. Also try the marriage of Icewine and a strong aged cheddar or blue cheese for a most memorable experience. | |||||||||||||||||||||||
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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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