Vidal Icewine Reserve

The Vidal Icewine is perfect when paired with savoury dishes like Icewine seared scallops, sushi and spicy Thai dishes. Try it with fresh fruit, crème brûlée or cheeses such as triple cream Brie, goat’s cheese or salty Parmesan.

A warm, dry fall quickly shifted into a frosty, cold November, which started the 2017 Icewine season at Jackson-Triggs Niagara. The freeze/thaw process took place in early November with temperatures dropping to hard frost in few weeks after. The grapes developed their quintessential concentrated Icewine characteristics throughout November with harvest beginning the first week of December. The grapes for all of the Icewine varietals were brought in within the first week, as temperatures were averaging an ideal -10°C. This earlier than usual harvest allowed for yielding as much juice from the press as possible.

The grapes for the Vidal Icewine were picked and pressed immediately upon arrival at the winery, and then settled and fermented cool, with yeast specially selected to endure the tough conditions presented by the high sugar levels in the Icewine juice. The fermentation was stopped when the perfect balance of alcohol and residual sugar was reached, after which the finished wine was immediately bottled to ensure optimum aromatic and flavour intensity.

As one of Canada’s most awarded wineries and leaders in the wine industry, we’re committed to making the wine world more welcoming to everyone, especially communities that have been historically underserved or underrepresented in our space.