Dessert Wine. The nose detects many traditional Vidal aromas of mango, lychee, apricot, honey with an outside hint of buttered bread. Pleasantly bright in the mouth with an intense refined carbonation adding a sense of equilibrium. Subsequent flavours of ripe apricot, lychee and caramelized apple tantalize the palate with a surprising surge of acidity on the finish.
Background: Naturally frozen on the vine, exceptional grapes are delicately harvested and pressed. Manually loaded into the presses without de-stemming or crushing, and pressed at an ambient temperature of -10c or colder. Yielding only a fraction (10-20%) of the normal yield. During pressing the water in the grapes remains frozen as ice crystals, and is easily extracted from the juice. Produced in the Charmat Method (Cuvee Close), Sparkling Icewine is crafted by using Icewine juice as a base. During fermentation, naturally occurring carbon dioxide is trapped in the stainless steel tank, and dissolves into the wine. Left on the less for almost 9 months.