Bottled November, 2006. The nose shows notes of honeydew melon and crème brûlée, as well as touches of grapefruit. On the palate, the crème brûlée comes to the forefront, along with a hefty dose of caramel. The viscosity is high, and the wine is slightly less sweet and more alcoholic than a typical Niagara Vidal Icewine. Note: drink this wine with good Riedel Icewine crystal (we use Vinum Extreme) and it will showcase more of the fruit and less of the caramel on the nose.

The grapes were grown by Watson's Farm in Niagara-on-the-Lake and harvested in January 2006. I bought around 13L of juice, which was settled before pick up in the second week of January.

The juice was fermented to about 16°B residual sugar, using R2 yeast over a period of one week. The wine was then cold stabalized, racked three times, fined with Sparkaloid, and bottled.

Overall, I am delighted with how this wine turned out. Sasha at Eno Wines says it's my best wine yet.