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The Gold Icewine reflects lots of intense layers from its short exposure to oak. The peaches and apricot aromas and flavours develop into complexities of marmalade and candied brown sugar as it ages. The ample natural acidity is softened by the oak aging adding a creamy vanilla flavor.
The added complexities in this Icewine lend themselves to pair perfectly with Crème Brulee and Crème Caramel desserts, maple flavoured sauces, rich pates and blue veined and cream based cheeses.
"Golden yellow. Honeyed aromas of mango and guava, complicated by with hints of orange marmalade and vanilla. Enters the mouth rich and creamy, then lively acidity frames and lifts the flavors of tangerine, Meyer lemon and brown sugar. The 2006 Icewine harvest started on January 16, 2007 and was completed by the end of January. This is a very good icewine that shows even greater concentration than usual thanks to later picking in ideal low temperatures, but I have always felt that new oak mutes the aromas and flavors of icewines to varying degrees. "
International Wine Cellar
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