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2009 Vidal

Nov 26, 2010

2009 Vidal Icewine VQA
Certified Organic & Biodynamic

$26.95 / 200ml (Ontario Price Shown)


Wine Lovers' Notes:

In the Glass

Tropical fruit, on ice! Luscious nose of pineapple and apricot. Clean and crisp flavours of apple, peach and pear, with a balanced, refreshing finish.

In Print

Bronze Medal - 2011 Canadian Wine Awards

"A world first! Southbrook Vineyards is Canada's first certified biodynamic winery and as Icewine is a "made in Canada only" product, this is a first for the world! From grapes which are also certified organic and only wild yeast for fermentation. An excellent gift for wine lovers, leading-edgers and sweet-tooths. A proud Canadian choice too! Extremely limited quantity. Available from the winery in Niagara-on-the-Lake only".
- On the Go Magazine

"It is pleasantly light and delicate, bearing none of the thick, overly sweet attributes of some dessert wines. For a wine so concentrated, it brings a freshness to the nose, a spring in its step to the palate. A touch of peaches and apricots and a light, creamy mix of other fruit, but all nicely restrained and balanced, as is the acidity. A lovely burnt orange wave on the finish. As with the best of dessert wines, it lingers without overwhelming. It makes room for a little more".
- Kevin Major, OneBrilliantBottle.com

In your Life

For a change of place, try with a White Stilton instead of the blue one. Like all of our icewines, this one can also BE dessert!

Community Cookbook:
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Winemaker's Notes:

In the Vineyard

Varietal: 100% Vidal
Appellation: VQA Niagara-on-the-Lake
Harvested: December 18, 2009
Brix at harvest: 35.3°

In the Winery

Alcohol: 11.3%
Titratable Acidity: 7.4 g/l
Residual Sugar: 200 g
Closure: Natural cork
Release Date:
November 27, 2010
Cases Produced: 140

In the Cellar

Southbrook’s first Icewine since receiving biodynamic certification for the winery and vineyard. As Canada’s first biodynamic winery, we believe this is Canada’s first biodynamic Icewine.

Hand-picked and pressed in basket press. Indigenous fermentation in neutral oak barrels for over five weeks.


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