vintage |
Vidal
Icewine vinification / notes at bottling |
reviews / awards | aging notes |
| 2001 | The long awaited
harvest of grapes for Icewine began at 9pm on February 4 at a temperature
of - 9 C. Conditions were good with a full moon and very little wind.
Pressing took place soon after midnight. Fermentation was started as soon
as the juice was warmed using a specially selected yeast, which enhanced
the fruit characterstics of the varietal while fermentation temperature
was kept cool. Fermentation was stopped in early March. tasting notes at bottling medium gold colour with aromas of apricots, guava, honey and tropical fruit notes / sweet ripe flavours with a citrus note that gives freshness - not cloyingly sweet with hints of spice and a very elegant and balanced finish |
A terrific new icewine.
Shows deep yellow gold. Lovely lifted peach-apricot fruit aroma laced
with tea, honey and touch of vinyl. Elegant, supple, creamy palate. Very
sweet of course, but not the least cloying. Lovely, resonant peach pie
finish. Excellent length. David Lawrason, Winery to Home. Aug. 2003 drinkability: hold (long term) / appearance: coppery bronze nose: intense peachy honey / taste: sweet, full and rich, well-balanced, great length Tony Aspler, Winery to Home. July 2003 |
| 2002 | Grapes were harvested
at a temperature between -9 and -13 degrees celsius and were pressed immediately
after harvest. MO5 yeast was added and the fermentation was stopped in
mid-January, leaving 20g/litre of residual sugar to balance the acidity
and alcohol tasting notes at bottling Medium gold colour with a very expressive aroma of ripe fruit, baked apple, sweet spice, honey and clover. There are rich flavours of peaches, apricots and almonds. The wine is well-balanced with good acid freshness. This wine is a perfect match to blue cheese. |
BRONZE: Canadian Wine
Awards 2004 |