Peller Signature Cabernet Franc Icewine 2023 VQA 375mL

Canada

Bronze Medal – Decanter World Wine Awards, UK 2024.
Silver Medal – 90 points – International Wine Challenge, UK 2024.
Bronze Medal – 89 points – International Wine & Spirit Competition, UK 2024.
Silver Medal – 92 points - International Wine & Spirit Competition 2026

Varietal: Vin de glace

Alcohol/Vol: 11.5%

Size: 375ml

Cellaring Potential: 2032

Sugar Content: 193 g/l

VQA

Bright cranberry red colour with an aromatic bouquet of wild strawberry, red cherry, rhubarb, red currant jelly and red licorice. This Icewine has a rich, silky mouthfeel with wonderful flavours of baked strawberry, rhubarb and cherry. Lovely notes of pomegranate molasses, baked red berries, and brown sugar linger on the finish. The perfect balance of natural sweetness and refreshing acidity.

108,00 $

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WINE MAKING

Our Andrew Peller Icewine is made from naturally frozen Cabernet Franc grapes harvested from Niagara Peninsula vineyards at -10°C. Pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature to retain fruit concentration (a short skin contact for colour and complexity), then 90% of the wine is aged in stainless steel and 10% is aged in older French oak barrels for added complexity.

FLAVOUR PROFILE .

Cranberry copper gold colour with an aromatic bouquet of rhubarb, wild strawberry, red cherry, and allspice. This Icewine has a rich, silky mouthfeel with wonderful flavours of red currant jelly, stewed rhubarb, and raspberry coulis, which also linger endlessly on the finish. The perfect balance of natural sweetness and refreshing acidity. .

SERVING SUGGESTIONS

Serve chilled at 8 - 10°C in small wine glasses, 1 to 2 oz per person.

Enjoy before a meal, chilled with your favourite vodka and a couple of frozen grapes for an amazing Icewine Martini. Enjoy during a meal with peppercorn pâté. Try with black olive tapenade on crusty baguette. Enjoy after a meal with plum cobbler, fig cakes, date squares, date cakes, dark chocolate molten cake, chocolate cake with strawberry coulis, nut-based cakes; fruit-based desserts with blueberry, blackberry, cherry, strawberry, raspberry, Saskatoon berry, rhubarb or plum.