Generous amounts of ripe fruit give aromatics of peach, mango, and orange. Flavors of apricot and citrus with hints of clove and a touch of vanilla make this a classic Niagara Peninsula Icewine.
Always good with the traditional crème brule and crème caramel; try tropical fruit
compote, roasted peaches or pineapple with panacotta; cheeses from fresh chevre to parmesan with a dribbling of honey; brown butter lobster salad with baby arugala and hazel nuts; Vidal Onion soup with cheese crouton (spin off of classical French Onion soup).
97 points, Wine & Spirits Magazine; 94 points, Robert Parker