Jackson-Triggs Icewine stay true to the grassroots of making Icewine in Canada. The winery team ensures that the wine shows a true expression of the terroir and preserves the varietal characters of each Icewine Jackson-Triggs produces. This passion gives us Icewines that show purity and intensity of fruit, with the magical balance of sweetness and acidity that make them so unique and wonderful.

After undergoing a series of freeze/thaw cycles, the Vidal was harvested at sub -10 degrees Celsius. The juice was pressed very slowly over a couple of days. After the juice had cold settled, it was racked off and inoculated with a yeast able to withstand the high sugar environment that this Icewine juice presents. The fermentation was arrested at a point where the residual sugar and the acids were in balance. The wine was then bottled under cork to allow for excellent ageability of this uniquely Canadian product.

On the nose, this wine displays aromas of jasmine, dried apricots, nectarine rind, white lady peaches, plums and stewed pears. An intriguing yet balanced palate, this wine exudes varietal expression, and silky smooth texture. The vibrant acidity yields a beautiful length of palate.

With the early cold, several wineries across the peninsula harvested Icewine grapes on November 12 – the earliest date recorded by VQA Ontario. At Jackson-Triggs we allowed the fruit to progress through a freeze/defrost cycle a number of times to develop complexity, we waited for better conditions for Icewine harvest. Our first day of Icewine harvest was January 3rd and we finished on the 8th.

Perfect with Asian-inspired steamed dumplings such as pork and leek, or shrimp. Try it with peach cobbler for dessert!