Ice wine requires unique timing, patience, and cold weather. This vintage was harvested at night on December 14, 2007, while the grapes were frozen. Pressing follows immediately, allowing the separation of the ice crystals from the juice. Sugar at harvest 34.7 Degrees Brix. Residual sugar at bottling, 20.3 Degrees Brix, TA 0.96, ph 3.58. Taste it and you will know the effort was worth it.
This is a special treat.