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2017 began with above average winter temperatures and low snow precipitation. Spring was timely with bud-break occurring the week of May 8.
Made in collaboration with students of George Brown College, this Icewine is rich, luxurious, and flavourful. The nose of spiced poached pear, ...
Rating
· Review by Paul Gregutt
At 125 g/L residual sugar, this dessert wine is sweet but not cloying. Honey and sugar are abundant flavors along with dense, ripe apricot, peach and.