Hand harvested in ;8 degrees Celsius with a Brix of 37.6. Fermented and aged in stainless steel tanks. Vidal is a variety that ripens late and has thick skins, which helps it withstand the cold weather.

Appearance:Bright, alluring, golden colour.

Nose:Honey, apricot, flower gardens, fresh peach, and lychee.

Palate: A tropical fruit-driven sweetness is supported perfectly with well balanced acidity and lavish, lingering heat, eventually developing into layers of fresh apricot, raisin and ripe yellow pear.

Food pairings: Combine the strength and richness of this wine with blue veined, triple cream, washed rind, aged, and goat cheese. Try this at your next party: soak various dried fruit in Vidal icewine for up to 24 hours and serve with nuts atop a wheel of Brie. Experiment with a splash of icewine in your vinaigrette, or add it to a glaze, sauce, or mari- nade. Avoid chocolate desserts ; instead, stick to fruity desserts and pastries, especially ones with apple, peaches apricot, or golden raisin.