| Technical Analysis | ||
| Alcohol/Vol: | 10.5 % | |
| Residual Sugar: | 228 g/l | |
| Dryness: | 23 | |
| Total Acidity: | 11 g/l | |
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| Release Date | ||
| June 2007 | ||
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2006 Vidal Icewine
VQA Niagara Peninsula
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| Harvest The grapes for the Jackson-Triggs 2006 Proprietors’ Reserve Vidal Icewine were harvested January 30th and February 21st at 40º Brix from select vineyards in the Niagara Peninsula. Winemaking The naturally frozen grapes for our Vidal Icewine were pressed at an average of -10°C thus enhancing the varietal’s sweetness and concentrated aromatic flavours. This was followed by fermentation in stainless steel to preserve the wine's intensity. Winemaker's Notes This richly textured wine displays fresh tropical aromas of papaya, mango and apricot. Bold fruit flavours balanced with fine acidity caress the palate and conclude with an exquisite silky finish. Food Pairings Serve slightly chilled on its own or with fresh fruit, foie gras, rich paté or a selection of fine cheeses. Awards And Accolades This vintage was awarded with: *Gold Medal (Best of Class), International Wine & Spirit Competition, London, UK *Gold Medal, Canadian Wine Awards, Pentiction, B.C. *Silver Medal, Concours Mondiales de Bruxelles, Brussels, Belgium Product Information
*Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |