Trius, Ice Wine, Vidal, VQA Niagara Peninsula, Ontario, Canada, 2013
Vidal is a thick-skinned French hybrid, which suits late harvest ice wines, for which Canada is well-known. Compared to riesling based ice wines, those made from vidal do not have the same life span [Robinson, J. Guide to Wine Grapes].
For vidal-based ice wine, total acidity is typically 12.5g/l, with required RS of not less than 125g/l.
This wine: varietal vidal, natural cork closure with an inset wax cap, 11% abv, 375ml, available UK, ~£25, may have been Lidl, received as a present in 2014, so not sure ..
WSET style tasting note
Appearance – clear and bright, deep intensity gold, showing tears.
Nose – clean on the nose, pronounced intensity, fully developed, with slightly high-toned botryrised aromas of over-ripe yellow peach and apricot, over-ripe pineapple, medium orange marmalade, orange curd, mango, papaya, rich dried citrus fruits, and warm thick honey, with a low-key whiff on the end, of sliced button mushroom.
Palate – a sweet wine, medium acidity (this is apparent acidity, real acidity in g/l will be high), medium (-) alcohol, a full body, medium (+) intensity, a smooth moderately viscous texture with a low-key grip, with flavours of over-ripe yellow peach, orange marmalade, over-ripe pineapple, and ripe mango. A long length, with an almost residual sugar cleansed, rich, tropical fruit palate.
Quality – a very good quality wine, with acidity that does not quite match the high level of residual sugar, and struggles slightly to cleanse the viscous coated palate. A well-developed complex set of aromas, echoed on the richly flavoured and quite intense mid-palate, with concentrated botryrtised flavours, through to the almost cleansed long length.
Readiness for drinking/potential for ageing: ready to drink now, this wine will hold for 3-5 years, and not improve.