Medium gold in colour with concentrated aromas of sweet baked apple, pear, citrus and tropical notes. Intensely sweet but well balanced, with a great mouthfeel and 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. Following fermentation the wine was aged for a short period, then was sterile filtered and bottled.
Cooperage: Stainless steel and neutral French oak Harvest Date: January 22, 2013
Residual Sugar: 210g/l
Total Acidity: 11.0g/l
Appellation: VQA Niagara Peninsula
Drink now, or cellar until 2017.
August 9, 2013
Winery, select restaurants, and online.