2023 Technical Specifications
Alcohol 9.9%
Residual Sugar 258 g/L
pH 3.39
Total Acidity 7.4 g/L
Calories (estimated) 235 kcal / glass
150ml glass235 kcal
750ml bottle1175 kcal
Grape Varieties Vidal
Vidal100%
Region Niagara Peninsula
Harvest Dates January 20
Fermentation Vessels Stainless Steel Tanks
Pressing Method Basket Pressed Over 48 Hours As Grapes Began To Thaw
Closure Cork
Production Details After undergoing a series of freeze-thaw cycles, the Vidal was harvested at -12°C on January 20th. Pressing took place over 48 hours as the grapes began to thaw before being basket pressed to stainless steel tanks. After the juice had cold settled for 72 hours, it was racked off and inoculated with an Icewine specific yeast designed to handle the extremely high sugar. The fermentation was arrested at a point where the residual sugar and acid were in complete balance.
2022 Technical Specifications
Alcohol 9.2%
Residual Sugar 220 g/L
pH 3.45
Total Acidity 9.8 g/L
Calories (estimated) 210 kcal / glass
150ml glass210 kcal
750ml bottle1050 kcal
Grape Varieties Vidal
Vidal100%
Region Niagara Peninsula
Harvest Dates January 3-8
Pressing Method Pressed Very Slowly Over A Couple Of Days
Closure Cork
Production Details After undergoing a series of freeze/thaw cycles, the Vidal was harvested at sub -10 degrees Celsius. The juice was pressed very slowly over a couple of days. After the juice had cold settled, it was racked off and inoculated with a yeast able to withstand the high sugar environment. The fermentation was arrested at a point where the residual sugar and the acids were in balance.
2019 Technical Specifications
Alcohol 9.3%
Residual Sugar 215 g/L
pH 3.5
Total Acidity 11 g/L
Calories (estimated) 205 kcal / glass
150ml glass205 kcal
750ml bottle1025 kcal
Grape Varieties Vidal
Vidal100%
Region Niagara Peninsula
Pressing Method Naturally Frozen Grapes Pressed At -10°C (14°F)
Production Details Grapes naturally frozen before pressing at -10°C to enhance sweetness and aromatic flavors while maintaining balancing acidity.
2018 Technical Specifications
Alcohol 9.7%
Residual Sugar 248 g/L
Total Acidity 11 g/L
Calories (estimated) 230 kcal / glass
150ml glass230 kcal
750ml bottle1150 kcal
Grape Varieties Vidal
Vidal100%
Region Niagara Peninsula
Pressing Method Naturally Frozen Grapes Pressed At -10°C (14°F)
Production Details Grapes naturally frozen before pressing at -10°C to enhance sweetness and aromatic flavors while maintaining balancing acidity.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1607691 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
2145 Niagara Stone Road, Niagara-on-the-Lake, ON L0S 1J0, Canada
Phone
+1 866-589-4637
Owner
Ontario Teachers Pension Fund
Cellarmaster
Chris Holman