Gold Vidal

Harvested at a frigid -10°C these Vidal grapes were immediately pressed to obtain a viscous and concentrated juice. Allowed to cold settle for 72 hours, the clean juice was racked off, inoculated and fermented for 22 days in new French oak.

After a spectacular warm and dry fall the weather turned sharply cold in November, bringing the first hard frost in the first week of the month and the first freeze/thaw event shortly thereafter allowing the grapes to begin developing all the classic Icewine characteristics. Ready for harvesting in the early morning of December 14 the Cabernet Franc, Cabernet Sauvignon, Riesling and Vidal were harvested over the next few consecutive days, as temperatures were perfect falling between -9°C to -11°C. Thanks to this early harvest, the juice was of the highest quality, with plentiful yields and excellent concentration.

This Icewine was then allowed an additional 4 months of aging in French oak before being filtered and bottled.