Canada’s gift to the world
We are thrilled to announce that our 2009 Vidal Icewine was Canada’s first-ever biodynamic Icewine and certainly a rarity worldwide.
Frozen in Time on the Vine
Grapes hang into the winter in Ontario until they are frozen solid and there is a sustained temperature of minus 8 degrees Celsius or colder; to the point that each grape yields but a solitary drop of juice. But what a drop it is! Sweet but tart, intense, delicious — an incredible experience.
Between growing season’s end and harvest, the grapes dehydrate and the juices are concentrated, developing the characteristic complexity found in Icewine. Throughout harvest and pressing, the grapes must remain frozen, usually necessitating that all key steps be carried out through the night. Read more about Icewine here.
How to Savour it
Our Icewines are terrific with desserts or as dessert on their own. They also make the perfect complement for rich, savoury foods such as foie gras, aged blue cheeses and old cheddar. Icewine tip: Be sure your dessert is less sweet than the Icewine — fruit tartes, crème brûlée and cheesecake are all great choices.
Canadian Icewine = International Gold
In 2009, we sent our 2006 Cabernet Franc, a rare red Icewine, off on a trans-Atlantic trip. It returned from the International Wine Challenge in the UK with a gold medal wrapped around its neck.