Apr 162014


Last month we were lucky enough to be able to uncork this extravagant and scarce Merlot icewine, which was generously gifted by a good friend and co-worker of mine (many thanks again, Jenny!).

This particular bottle came from a Canadian estate on the Niagara Peninsula in Ontario  known as Pillitteri Estates.  Their website is an excellent source of information about icewine as well as details about how it is produced.

Since the process of making icewine involves freezing the grapes, the amount of icewine produced is quite small when compared to a normal yield under less than freezing conditions. IMG_8555_Medium As a result, icewine is fairly expensive and typically sold in smaller amounts.

This particular bottle was chilled before serving.  The wine was a brilliant amber/red colour and was incredibly viscous (sticky) as befits a dessert wine.  This was the first Merlot based icewine we’d tasted, and although it lacked the zest found in Vidal, it possessed a more refined taste concentrated with hints of stone fruit.

Merlot tends to restrain the acidity and balance the sweetness better than the more common Vidal icewines, and this wine is a good example.  We served the icewine in Orrefors dessert wine glasses, and the drop – as expected – hit the spot.  It was so good, we forgot to get a photo before the bottle ran dry!

In true Aussie Wine Guy fashion, the rule here is that we don’t open a bottle of icewine unless there’s another in reserve. 

Our next icewine will be from well known producer Inniskillin

Apr 162014

This wine promised a great deal and certainly delivered when opened for a dinner with friends. A strong darkish red colour with an initial crisp almost bitey sensation on first tasting, this proved a popular accompaniment to a red meat dinner.  The 18 months maturation in French oak showed through in the rather complex body [...]

Mar 122014

  Over the holiday period, back in January, we opened a bottle from South Australian producer d’Arenberg – a 2009 Sticks & Stones – made up of Tempranillo (54%), Grenache (25%) Tinta Cao (17%), Souzao (4%). Here’s the background on the name of the bottle: The Story Behind The Name The inspiration behind this name [...]