Medium gold in color with concentrated aromas of honey, apricot, ginger and peach. Intensely sweet but well balanced, with a great mouthfeel and great flavour on the finish.
Harvested and pressed at temperatures below -8°C, the intensely sweet juice was allowed to settle before being fermented at cool temperatures. The fermentation was carried out half in neutral oak barrels, and half in stainless steel barrels. Following fermentation the wine was aged in tank for a short period, then was sterile filtered and bottled.
Cooperage: Stainless steel (50%) and neutral French oak barrels (50%)
Harvest Dates: January 13, 2011
Alcohol Content: 9.5%
Residual Sugar: 220g/L (Sugar Code 21)
Total Acidity: 9.5g/L
Appellation: VQA Niagara Peninsula
Drink now, or cellar until 2015
July 15, 2011