VINTAGE
The 2006 vintage was yet another year of perfect grape growing weather in Washington State. After a wetter than normal spring, a long, hot summer blossomed, decreasing the quantity harvested, but increasing the quality. Autumn was ideal with dry and warm conditions. This was followed by an exceptionally cold morning (12 degrees Fahrenheit) on November the 1st creating perfect conditions for making ice wine.

WINEMAKING
The now frozen clusters were harvested and placed directly into the press. In order to preserve the gift nature had provided, the grapes were gently pressed yielding a mere 80 gallons per ton. The juice was taken to tank and cold fermented using the Wädenswil 27 yeast strain.  After fermentation the wine was taken to neutral oak barrels for added complexity.

WINEMAKER COMMENTS
Rich fragrances of spice, baked apples and lemon rind carry though the palate and are counter-balanced with a lingering scent of tropical flowers and exotic destinations. This wine is equally enjoyed as an aperitif or a dessert wine. For a decadent treat try making Gordon Brothers Ice Wine milkshakes or blend with ice as a daiquiri.

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