REVIEW: 2006 Peller Estates Cabernet Franc Icewine

Quick Characteristics
Winery:	Peller Estates Winery
Location:	Niagara-on-the-Lake, Ontario
Vintage:	2006
ABV:	11.0%
Acid Level:	8.5 g/L
Sugar Level:	208 g/L
Pairs With:	Dark Chocolate, Candied Almonds, Desserts With Red Fruit, Blue Cheese

What do you crave when you want to indulge? Rich, dark chocolate? Your favorite flavor of ice cream? What do you want when in search for a bit of a night cap? A 20 year Whiskey? Cognac? Port?

Try something new to get your fix. The Cabernet Franc Icewine from Peller Estates Winery will hit your sweet spot and satisfy your night cap needs simultaneously.

It is only made in small batches, so get your stash early on. The 2006 vintage can be found available online for around $75 for about 200ml, but it is worth the small splurge. I will tell you why. In case you don’t know about Canadian Icewine, this is not your Icewine of grapes frozen via the freezer like some wanna-be’s. The Canadians know their Icewine and they do it the hard way, in fact the only way they are permitted by law to make the sweet nectar.

The harvest typically takes place in February when the grapes which are left behind still hang on the vine. I should mention that by this time, there are very few bunches, as many of nature’s wildlife love to snack on the sweet treats such as the birds and deer. If the animals haven’t made a dent in the future yield, sometimes Mother Nature herself has her way. She might freeze the grapes one night or a few with a warm day to follow letting the grapes defrost. We all know what happens after that. They are spoiled.

The conditions of an ice harvest need to be perfect and when that happens the delicious little fruits are harvested at night in temperatures between 6-7°C (30-32°F). So the grapes do not defrost on their way back to the winery for pressing, they are pressed on-site in the vineyard.

The drops of concentrated juice do not come easy or much at all, but when the grapes are pressed frozen you are sure to only yield only the sweetest, most succulent and rich drops of nectar. This juice is what is fermented. Is it worth the $75 now? More recent vintages are available for slightly less. However, I had the opportunity to sample the 2006 and could not resist sharing the experience with you.

Take the bottle and have a seat. If you happen to have some blue cheese on hand, go ahead and have that sitting next to the recliner or couch, maybe some candied almonds, walnuts or pecans too. If you don’t have any of these things, well, I must insist that you head out and for some of you, brave the cold and go purchase them! Just think about those who braved the cold so you could enjoy such a treat.

So now that you’re back in your seat, open the wine and pour yourself a small glass and just look at the wine. The color is a hue of burgundy brick with caramel tones. Give it a swirl, do this even a couple of times. On the nose are beautiful and rich notes of figs and other dry fruits, crème brulee crust, caramel and touches of almonds.

Have a sip and it is surprisingly on the lighter side with flavors of sweet, late summer black figs and Medjool dates. The finish is sweet, yes, but clean as its acidity keeps it light. The perfumes linger of caramel, dried fruits and more of those almonds you discovered on the nose. Try it with blue cheese and you won’t be able to get enough of the wine or cheese with the wine! The blue cheese will enhance something you would have never noticed before. Go ahead and try it and the finish of the wine is smoky and nutty, simply rich and oh-so-seductive.

Of course, Cognac or some peaty Whiskey can make for a good night cap, but try something different. If you like a sweet snack or a guilty pleasure now and then and are out on the search for something different, I think we’ve found it. But, seriously, get the blue cheese too.

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