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2005 Lailey Vineyard Barrel Fermented Vidal Icewine, Niagara Peninsula VQA
varietal composition harvest date bottling date cases produced barrel treatment analysis	100% Vidal December 12 and 19 August 16 2006 840 100% French (second and third year) acid   9.8/litre pH    3.45

vintage conditions Temperature dropped to -24 C in the vineyards Jan 2004 causing bud damage. The overall crop was reduced by almost 50%. A late spring, with below normal temperatures, slowed bud break. Temperatures returned to normal in late spring, then increased, and soon were above normal. Flowering occurred in a warming spell giving excellent fruit set. Summer was warm and dry, and harvest got under way in early September with the grapes in very good condition.

vinification Grapes for Icewine were harvested early giving us very fruit forward flavours. The grapes were pressed in a small basket press and after settling the must was transferred to second and third year French oak. Juice was inoculated with MO5 yeast December 23rd. The fermentation was slow and cool, maintaining the fruit flavours. March 1st the wine was racked and cooled to stop fermentation, leaving 225 grams of residual sugar. The wine was then aged a further four and a half months in barrel before bottling.

tasting notes Colour is yellow with plush mouth feel. Flavours of apricot, mango and caramel / toffee jump from the glass. Sweetness is well balanced with acidity, making this wine refreshing on the finish with hints of grapefruit and Demerara sugar.