Icewines

“It’s a taste experience”

Jost Vineyards has been producing Nova Scotia icewines since 1985. The precious juice for icewine is pressed from grapes that have been subjected to the harshness of winter, temperatures of at least -8°C for a couple of days. At these temperatures, the water portion of each grape separates from the sugar, flavour and acid components. The water freezes and crystallizes, leaving the other components as suspended liquid drops among the water crystals.

The liquid drops are very concentrated, with sugar and flavour levels two to three times higher than juice from grapes harvested in the fall, and are carefully extracted from the grapes by gentle pressing. Pressing, as does the harvesting of the grapes, takes place outside. The grapes must not be allowed to warm up (neither can the pickers or the pressing crew!) Or the sugar content of the juice will be reduced.

Once the juice of the frozen grapes is collected, the sugar level must be at least average 35° Brix (35%sugar). The icewine juice is then fermented, a process which takes about 6 months to complete.

Icewine is usually served slightly chilled with dessert or as the dessert.

Jost Vineyards 1999 Vidal Icewine was declared Canada’s Wine of the Year at the All-Canadian Wine Championships held in Ontario. This is the first time in the 20 year history of the championships that a Nova Scotia winery has won this prestigious award.