Tasting Notes:
Vibrant fruit notes reverberate throughout this wine with gorgeous minerality threaded throughout the palate and finish.  Look for candied lemon peel, orange marmalade and peach jam with wet stone and balancing acidity.  A lengthy seductive finish persists.

 Ideal with:

-blue cheese particularly Roquefort;

-foie gras and rich patés;

-cream-based desserts as Crème Brûlée, Sabayon, custards;

-creatively with mains such as sweet potato gnocchi or maple syrup infused duck breast.

Technical Data:

Alcohol: 10.5% alc./vol.  Residual Sugar: 209 g/L
Total acidity: 10.3 g/L    pH: 3.39

Vineyard Data:

-harvested exclusively from the winery estate in Jordan, ON in the Niagara Peninsula

-grown on clay soil with limestone rock base

-2016 – exceptionally warm equating to ripe opulent fruit with developed flavours

Winemaking Data:

-pressed at -10C yielding a low quantity of juice per tonne at 39° Brix

-cool fermented in stainless steel over 4 months with selected yeast

-sterile filtered with no additions or fining required

- 200 ml = 500 cases bottled, 375 ml = 450 cases bottled

BRONZE, 2018 Decanter World Wine Awards

SILVER, 2018 International Wine & Spirit Competition

GOLD, 2018 Finger Lakes International Wine Competition

Jon Steeves – Sommelier, www.nataliemaclean.com, score: 93/100
A wonderful Vidal icewine. Dominant Raw honey, ripe juicy lychee, sweet apricot, fragrant applesauce on the palate and nose. Deep creamy gold, sweet and rich with vibrant acidity. This wine is irresistibly delicious and pairs well with classic New York cheesecake. Tasted Jan 2016.

Out of province customers, please contact the winery directly by e-mail at info (at) sue-annstaff.com or by phone at 1-877-566-1719 to find out about shipping options to your province. We’ll be delighted to speak with you about your wine needs!

We regret we cannot ship to the USA.