Riesling Icewine 2023, Ferox by Fabian Reis

Description from the Producer

VQA Niagara-on-the-Lake

Tasting Notes: 

A first for Ferox – Riesling, but as an icewine. Sweet, but balanced. Fresh, but smooth. This is the pinnacle of our ability to showcase the diversity that Riesling brings to Niagara. Primary aromatics are rooted in stone fruit, specifically peach, and nectarine, with layered pineapple, mango and lychee. Once aerated, notes of mandarin, candied citrus peel and Comice pear become evident. A subtle note of yogurt and pastry, courtesy of extended time on fine lees rounds off a complex aroma profile. The palate mirrors the nose, with focus on mango, pineapple and candied clementines. Residual sugar is perfectly balanced with racy, yet integrated acid, leading to a full-bodied mouthfeel and lengthy finish. Age will unveil additional complexities of marmalade, ginger, honey and caramel, with the palate appearing to be even more luscious.

Food Pairings: Dessert wines are more challenging to pair, as the sweetness needs to be balanced. A good rule is to be poignant with sweet pairings, as this will increase the perception of bitterness and acidity in the wine, while driving down sweet and fruity notes. Options like a fruit, almond and chocolate Verrine or Florentine cookies, with citrus zest and ginger will still feel sweet, but balance the wine well. Alternatively, savory dishes like Chicken potpie Galette with a cheddar and thyme crust, apple cider pork chops or cheddar and butternut squash Clafoutis will reduce perceived sugar and balance the vibrant acid in this wine. Adventurous foodies may opt for spice to tone sweetness, so options like a spicy Caribbean pineapple upside-down cake or a cashew and white chocolate brittle with Sichuan peppercorns will bring harmony to both food and wine. Aim to serve this wine between 6-8°C.

Winemaking Notes: The grapes for this Riesling icewine were picked on January 24^th, 2024 at -10°C, before being cold settled for 24 hours. Fermentation lasted 1 month, with temperatures no greater than 18°C. The wine was racked, with 500L transferred into a neutral French oak puncheon and 200L left on fine lees in stainless steel. The puncheon was bâtonnaged every 2 weeks, and after 10 months of aging, blended with the stainless-steel volume to create a perfectly balanced sweet wine.

Residual Sugar: 227 g/L