Harvested at the pinnacle of Canada’s crisp winter, the grapes are left on the vine and harvested when the temperature drops to - 10 ˚C. Only a small amount of juice is pressed out of each grape. Cold settled and racked off clean, the juice is fermented cool at an average temperature of 15˚C for approximately 2 weeks to 2 months.
Intense aromatics of mango, apricot and honey beautifully integrated with flavous of peach and candied brown sugar. This wine is all held together by crisp bold acidity.
Blue veined cheese with dried fruit or fresh peaches or pears; roasted chicken with grilled peaches; fresh papaya and lime salsa with grilled white fish; traditional peach pie.