Peller Signature Series Vidal Icewine 2023 VQA 200mL

Canada

IWC 2025 - Silver Medal – 94 points IWSC 2025 - Silver Medal – 90 points

Varietal: Vidal

Alcohol/Vol: 11%

Size: 200ml

Cellaring Potential: 2031

Sugar Content: 180.0 g/l

VQA

Bright yellow gold colour with a pretty aroma of white peach, golden pineapple, delicate floral honey and candied lemon. An exceptionally well-balanced Icewine exhibiting a burst of fruit flavour, bracing acidity and the perfect amount of sweetness. The pure, clean fruit flavours of tropical fruit and juicy peach caress the palate. Sweet citrus, guava, starfruit and a touch of honey linger on the long finish.

50,00 $

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WINE MAKING

Our Andrew Peller Icewine is made from naturally frozen Vidal grapes harvested from Niagara Peninsula vineyards at -10°C. The grapes are pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature of 15ºC to preserve pure fruit expression and freshness, then aged in stainless steel.

FLAVOUR PROFILE

Bright copper gold colour with a pretty aroma of poached peach, golden pineapple, caramel, and honeycomb. An exceptionally well-balanced Icewine exhibiting a burst of fruit flavour, bracing acidity and the perfect amount of sweetness. The pure, clean fruit flavours of juicy tropical fruit, and candied pineapple caress the palate. Flavours of lemon drop, citrus sorbet, and guava linger on the long finish.

SERVING SUGGESTIONS

Serve chilled at 8 - 10°C in small white 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 rich pâté for a mouth sensation. Also a wonderful companion to Indian curry dishes and spicy Asian cuisine. Enjoy with the cheese course which may include Saint Andre, 3-year-old Canadian cheddar or creamy blue cheeses. Enjoy after a meal, with fruit-based desserts of mango, apple, peach, pear, quince, sweet citrus, and tropical fruits. Enjoy with crème caramel, crème brûlée, custards and syllabubs.