At the end of the 2003 harvest season, we left the Semillon at our Phil Church vineyard out to hang in the hopes of making ice wine. We were pleasantly surprised by an early freeze on Halloween night when temperatures dropped to 16 degrees F.
The opportunity to make ice wine seldom presents itself this early in the season, but this was actually our second ‘witches freeze' in as many years – in 2002 the Semillon also froze on Halloween night. Picked and pressed frozen, the grapes grudgingly yielded a rich, concentrated juice that we fermented both in tank and in new barrels.
Our 2003 Semillon Ice Wine shows intense aromas of pineapple, citrus and vanilla that are balanced by a bracing acidity. The wine has a long, lingering finish.
FOOD PAIRING SUGGESTIONS
Our Covey Run Semillon Ice Wine is a complete dessert by itself. It also lends itself to pairing with other desserts, preferably those less sweet than the wine. Try crème brulee, bread pudding with apricots, cream-based pastries or fresh fruit. Also enjoy this wine with a sampling of rich, creamy cheeses such as Roquefort or Stilton.