Informing the Public on the world of Icewines.

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Though Icewine’s roots can be traced to centuries old German winemakers, there is nothing more quintessentially Canadian than this luscious luxury borne of patience and sub zero bravura. Grapes are left on the vine well into the winter months to concentrate and intensify the flavours, as water content freezes, thaws and dehydrates in each precious Icewine grape.
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Ideally suited to the Canadian winter season in both the Niagara Peninsula and the Okanagan Valley, the magical process of crafting Icewine is guided by nature — triggered by the snap of the wintry elements, the harvest can’t begin until temperatures drop below minus eight degrees Celsius for a sustained period of time. There are rigorous specifications regulating the making of Icewine set out by Canada ‘s quality control board, the VQA (Vintner’s Quality Alliance). Artificial freezing of the grapes is strictly prohibited.

Once the extreme temperatures arrive, Icewine pickers arrive, often in the dead of night, to harvest the frozen clusters. The precious grapes are immediately pressed in the extreme cold to extract the luscious nectar. In this process, the water content in each grape remains frozen in crystals, leaving only a few coveted drops of concentrated, intense liquid. Icewine yields are a mere 10-15% of an average table wine harvest. Slowly fermented over the coming months, this delicate nectar will eventually become Icewine.

 

 

Intense Flavours, Pure Varietal Character and Great Balance The finished Icewine is intense, sweet and sumptuous, yet balanced with brilliant acidity, creating a unique sensation on the palate. Renowned for fruit flavours ranging from mango to peach to lychees, Icewine is truly a natural wonder and extreme winemaking at its best, yielding the impressions of tropical tastes wrought from the frigid extremes of the icy Canadian winterscape.