A stunning expression of icewine, not cloying or tiring on the palate, balanced and simply delicious. Peel marmalade, apricot and spun sugar on the nose, it dishes up palate-coating flavours of grilled pineapple, concentrated blood orange and honeyed pit fruit. It finishes full of nerve and verve with a lingering, lip-smacking, mouth-watering aftertaste. A special treat on its own, it also pours well with crème brÃ»lée or crème caramel.
5 out of 5 stars - Winecurrent.com, Aug 2012 (2009 vintage) Learn More
This is something quite special and very unique. Ratafia is a sweet, slightly oxidized and fortified wine that you'll find in the refrigerator of most winemakers in Burgundy, France. After a hard days work fighting through the tannins of the young wines they're making, an ice cold glass of Ratafia sooths the mouth and rewards the soul.
Jean Pierre harvested very ripe Chardonnay in 2002. Halfway through the fermentation, he added Plum eau-de-vie. Yeast can't exist in an environment with more than about 15% alcohol, so when the eau-de-vie pumps the volume up to 18% the yeast is killed. They never get a chance to finish the natural sugars in the juice, leaving the delicacy to us.
The result is a strongly flavoured dessert wine with lovely aromas of apricot and caramel.
This one smells just like an apricot tart that has just come out of the oven. Drink this wine as cold as ice in small glasses - it's fantastic over ice cream. Learn More
Alluring aromas of orange blossom, piquant spice and honeyed citrus provide segue for an elegant and balanced wash of white peach, peel marmalade and lemon curd. It's nicely textured and stylish throughout with excellent moderating acidity through the lip-smacking finish and aftertaste. Versatile at the table, pour with foie gras terrine, Stilton or fruit flan. It's the perfect gift for someone special. Learn More
This Viognier-dominant Icewine opens with a flourish of wildly exuberant exotic fruit and perfumed blossoms, with the 46% Sémillon bringing its characteristically subtle honeyed aromatic profile to the already expressive bouquet. Complementing the wine's 126g of residual sugar is firm acidity that brings structure and snap to this rich and honeyed bottling, leading to an extended and persistent finish. Learn More
A blend of Cabernet Franc, Cab Sauv, and Syrah. Very pretty, candied strawberry and raspberry, high-toned violets on the nose. This is an excellent example; one of the best red icewines I've come across, without the concentrated bell pepper essence that often characterizes icewines made as a last resort when fruit didn't ripen sufficiently to make table wine. Long finish. Well balanced. Superb.
Harvested during the night at temperatures between -10° and -12°C. Juice from the frozen berries was slowly removed using a traditional wooden basket press to extract the most color possible, then settled in stainless steel tanks. The juice was fermented at cool temperatures using selected yeast to retain volatile aromatics. After a short aging period in stainless steel, the wine was settled, filtered, and bottled by gravity. Learn More
Vidal is the most common grape variety to make Icewine. It's been used to make several different styles of Icewine but we like it best simply, straight forward and intense. When you first put your nose into the glass your head is filled with thoughts of honey, apricot and flower gardens in full bloom. It coats your mouth and you feel it well after you swallow. It's definitely sweet but the balancing acidity is telling of the care that went into its making. Aged Vidal Icewine is an acquired taste so we like to recommend that you enjoy it while it still has the fresh floral notes - up to about 5 years old. Learn More
From the harvest that never ended, this Vidal Icewine is perfectly balanced on the palate and packed with power. Looking back, we were barely able to draw a breath between the last red still-wine grape and the first Icewine berry in 2013 as full-on winter started in November. Plus, with the large crop we left hanging, we were well into February before we were able to put the presses away. The result of this extended harvest is a bold wine of complexity, freshness and energy. Learn More
Wow, what a beautiful Icewine. The nose is killer with sweet wild honey, apricot, peach and quince that comes at you in waves. It's thick, unctuous on the palate with sweet, concentrated fruits, honey goodness and balancing acidity. The Top Sweet and Sparkling Wines of 2011. Learn More