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picking ice wine

Icewine

 

The Icewine harvest, done entirely by hand, commences once the temperature drops below - 10 to -13 degrees C and the grapes have naturally frozen on the vines. As the frozen grapes are pressed, the natural water portion of the juice remains within the grape skins in the form of ice crystals, and a tiny but precious ration of highly concentrated juice is expressed.

A New Canadian Tradition

The discovery of Icewine was accidental. Producers in Franconia, Germany made virtue of necessity by pressing juice from frozen grapes in 1794. They were amazed by the high sugar concentration. It was not until the mid 1800's that Ice wine was intentionally made by the winery. This occured in the Rheingau.

Walter Hainle made the first (very small scale) Icewine in Canada in 1973. The first commercially available Canadian Icewine was made by Hainle Vineyards in 1978. Canada today is the largest producer of this rare, rich and sweet ambrosia, with the lion's share coming from Ontario's Niagara Peninsula. Volume of Icewine produced in Ontario has risen phenomenally commensurate with demand. Sales in Vintages alone rose from 25,000 bottles in 1992-93 to an estimated 120,000 bottles in 1996-97. Sales continue to grow at a rate of over 50% per annum. The burgeoning demand is also evident in the export market - particularly in the Far East where Ontario Icewines have fetched over three times the domestic price in Japan. *

Inniskillin 1989 Vidal Icewine won the Grand Prix trophy in Bordeaux in June 1991.

Grapes are left on the vine well into the winter months. The resulting freezing and thawing of the grapes dehydrates the fruit, and concentrates the sugars, acids, and extracts in the berries, thereby intensifying the flavours and adding complexity to the wine made from it.

The frozen grapes are pressed in the extreme cold. The water in the juice remains frozen as ice crystals, and only a few drops of sweet concentrated juice is obtained. This juice is then fermented very slowly for several months, stopping naturally.

The finished icewine is intensely sweet and flavourful in the initial mouth sensation. The balance is achieved by the acidity, which gives a clean, dry finish. The nose of icewine recalls lychee nuts. The wine tastes of tropical fruits, with shadings of peach nectar and mango.

• Asia is the largest export market for Canadian icewine. A 375mL bottle may sell for as much as $300. In Canada the average price for a 375mL bottle of icewine is around $45.


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