11% alcohol, 180 g/l residual sugar. The wine gets its bubbles via Charmat method.
Quite deep coppery-orange color. The nose is ridiculously rich and complex with aromas of maple syrup, rose hip soup, molasses, some dried cherries, a little bit of leather and a hint of redcurrant juice. Overall the nose feels surprisingly dark-toned for a wine made from a white variety. The wine is sweet, full-bodied and quite unctuous on the palate - yet still showing surprising freshness and elegance, thanks to its high acidity and very gentle, soft prickle of CO2. There are rich flavors of syrupy molasses, rose hip soup, some sappy herbal tones, a little bit of resinous character, a hint of stewed plums and a touch of leather. The quite sticky finish feels less sweet and more savory with very persistent and complex flavors of maple syrup, pronounced herbal amaro bitterness, a little bit of leather, light pruney tones and a hint of strawberry jam.
This is a wonderfully developed, complex and distinctive dessert wine still retaining a hint of CO2 prickle even at the age of almost 14 years. Very lovely and delicious, its subtle prickle and high acidity nicely offsetting the weighty feel of the body and some of the residual sugar sweetness. I really see no further aging potential, so better to drink up now or soon. Highly recommended.
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7/10 - Like drinking honeycomb, oranges, red mango and apricot with bubbles. Very delicious. Bubbles didn't last long though. Good acidity keeping the sweetness in check. Didn't wow me with a bout of complexity but nice nonetheless.
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it's got golden color with honeycomb, lychee and olives on the nose. great nose. lots of honey, apricot, lychee extract, olive oil and flowers on the full-bodied palate. the palate is delicious, but it doesn't live up to the nose as much. rich and sweet, this ice wine undergoes the secondary fermentation in tank to give it bubbles. the bubbles fade very quickly in the glass, though, even a small amount in a flute, and then it's just an ice wine. it was a fun experience and i've never had a sparking ice wine. but it just doesn't have the complexity to justify spending $70 on a half-bottle (at least for me).
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Produced by the Charmat method. Peachy and fruity - dry fruit - on the nose. Very Good balance. The bubbles really help it by cutting the sweetness and giving it better balance. Very Good Indeed/Excellent.
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2/1/2017 - forceberry wrote: 95 Points
11% alcohol, 180 g/l residual sugar. The wine gets its bubbles via Charmat method.
Quite deep coppery-orange color. The nose is ridiculously rich and complex with aromas of maple syrup, rose hip soup, molasses, some dried cherries, a little bit of leather and a hint of redcurrant juice. Overall the nose feels surprisingly dark-toned for a wine made from a white variety. The wine is sweet, full-bodied and quite unctuous on the palate - yet still showing surprising freshness and elegance, thanks to its high acidity and very gentle, soft prickle of CO2. There are rich flavors of syrupy molasses, rose hip soup, some sappy herbal tones, a little bit of resinous character, a hint of stewed plums and a touch of leather. The quite sticky finish feels less sweet and more savory with very persistent and complex flavors of maple syrup, pronounced herbal amaro bitterness, a little bit of leather, light pruney tones and a hint of strawberry jam.
This is a wonderfully developed, complex and distinctive dessert wine still retaining a hint of CO2 prickle even at the age of almost 14 years. Very lovely and delicious, its subtle prickle and high acidity nicely offsetting the weighty feel of the body and some of the residual sugar sweetness. I really see no further aging potential, so better to drink up now or soon. Highly recommended.
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7/16/2012 - Joopey Likes this wine: 92 Points
A bit over the top. Bubbles disappeared after 30 seconds. Still a beauty. Honey, citrus and well balanced sweetness.
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5/7/2011 - JMeski wrote: 91 Points
Really a fun wine; tropical fruit, with a hint of honey, and citrus from the carbonation. A great way to finish an evening.
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4/16/2011 - Fleon wrote:
Far too old at this point- lacked bubbles and effervescence.
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2/14/2011 - ShannonGroomes Likes this wine: 94 Points
Sparkling but more of a late foam in the mouth that cut thru the tropical fruits fabulously. Nice change in a sweet wine
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12/22/2010 - pxstone wrote: 89 Points
Still very nice - rich - Apricot, citrus. Not very effervescent but subtle acidic bubble keep the sweetness in check.
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9/4/2010 - darren81 wrote:
7/10 - Like drinking honeycomb, oranges, red mango and apricot with bubbles. Very delicious. Bubbles didn't last long though. Good acidity keeping the sweetness in check. Didn't wow me with a bout of complexity but nice nonetheless.
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7/8/2009 - rjonwine@gmail.com wrote: 91 Points
Wine Dinner Chez Sandy (Riesling, Raveneau, Burgs and Sweets) (Chez Sandy, San Jose, California): Grilled peach, hibiscus, orange and tart cherry nose; big, rich, concentrated, tart apricot, peach, mandarin orange palate; medium-plus finish 91+ pts.
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12/9/2007 - isaacjamesbaker wrote: 89 Points
it's got golden color with honeycomb, lychee and olives on the nose. great nose. lots of honey, apricot, lychee extract, olive oil and flowers on the full-bodied palate. the palate is delicious, but it doesn't live up to the nose as much. rich and sweet, this ice wine undergoes the secondary fermentation in tank to give it bubbles. the bubbles fade very quickly in the glass, though, even a small amount in a flute, and then it's just an ice wine. it was a fun experience and i've never had a sparking ice wine. but it just doesn't have the complexity to justify spending $70 on a half-bottle (at least for me).
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11/26/2005 - andrewstevenson.com wrote: 93 Points
Produced by the Charmat method. Peachy and fruity - dry fruit - on the nose. Very Good balance. The bubbles really help it by cutting the sweetness and giving it better balance. Very Good Indeed/Excellent.
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