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.
Producer Information
Website
Address
2145 Niagara Stone Road, Niagara-on-the-Lake, ON L0S 1J0, Canada
Phone
+1 866-589-4637
Email
Owner
Ontario Teachers Pension Fund
Cellarmaster
Chris Holman