Product description
Vidal is grown in the Niagara Lakeshore on deep lacustrine clay-loam and sandy-loam soils over limestone, derived from former Lake Iroquois deposits. Grapes are left on the vine and harvested only when naturally frozen at –8 °C or colder. Grapes are picked and pressed while frozen, producing very low juice yields and high concentration. Fermentation occurs in stainless steel at cool temperatures. No oak is used. Intense aromas of apricot, mango and honey, supported by bright citrus acidity. Lush and concentrated on the palate, with sweetness balanced by freshness and a long, clean finish.
