Standing Stone 2013 Chardonnay Ice Winemaking Information: We wait to pick the grapes until the leaves are off the vines. After picking the grapes, we put them in COLD storage (less than 0 Fahrenheit) and wait until they are frozen very solid. We press the grapes while they are very frozen, and the initial brix (sugar measurement) of the juice coming off the press is between 40 and 50. We use special yeast that can withstand the very cold temperatures and the high osmotic pressure of the juice, and we monitor the fermentation carefully. By keeping a clean and steady fermentation, we maximize the rich fruit flavors and opulent mouth feel and structure. Tasting Notes: This elegant dessert wine is filled with melon overtones, followed by a mouth filling structure and an ever-lasting finish. The wine is a blend of Chardonnay, with small amounts of Gewurztraminer, Riesling, and Vidal. Although rich in sugar, the acidity provides a pleasing counterpoint, and highlights the banana and melon flavors. Enjoy this wine on its own after dinner, or pair it with our favorite, Crème Brulée, or with blue cheese, such as Danish, Roquefort or Stilton.
Vidal Ice is our name, not Ice Wine. We pick the grapes after the leave are gone, and the grapes are drying and starting to shrivel - very important to concentrate and enrich the flavors. We freeze the grapes commercially, making sure they are frozen solid, which is critical to the ultimate wine quality. We ferment very carefully, using a blend of yeasts, and just the right temperature to keep the fermentation going strong. The result - perfection, or quite close, with a wine that is sweet, yet balanced, smooth and rich.
This Gewurztraminer Dessert Wine incorporates the varietal’s classic floral aromas with notes of ginger, lychee, and cantaloupe. With opulent texture and a long spicy finish, it pairs well with delicately flavored soft cow’s milk cheese and dried fruit.
With its charming yellow farmhouse and its winery in a barn, Standing Stone appears to be an old-fashioned Finger Lakes winery, but it actually produced its first wine in 1993. Since then, owners Marti and Tom Macinski have consistently made an array of the region's best wines: The Vidal dessert white is a knockout; Gewurztraminer, Chardonnay and Riesling are quite good; and while many wineries in the area try to make Cabernet Sauvignon, the Macinskis actually pull it off.
Our dry Gewürztraminer exudes a depth of flavor and a powerful expression of the varietal’s classic spice and floral components. The site’s location on the shale slopes of Seneca Lake is ideal, creating optimal conditions and achieving impressive ripeness.