2016 Ice Wine
Philosophy: 2016 was a landmark year for Mari Vineyards—we opened our new tasting room, quadrupled production, began working with 22 different varietals, and ambitiously attempted our first ice wine. A crowning achievement for the vintage, the 2016 Ice Wine features Riesling grapes from our coolest and northernmost vineyard, Irish.
Vinification: The Riesling grapes for this ice wine were harvested after two days of 8-10°F temperatures. Conditions were perfect for this vintage as the grapes were luckily not harmed by weather, animals, or rot, and displayed a perfect balance of acid and sugar. Healthy ripe grapes were transported to the winery and pressed inside on the production floor. Hard as marbles, the frozen grapes released a nectar-like juice concentrated with proportionally increased sugar, acid, and extracts. The low freezing point of water allows the grapes to press out this intensely pure juice without dilution.
Pressing frozen grapes is a slow process that required around the clock attention, meaning production staff tended to the press throughout the night for several days. Due to the high sugar concentration, fermentation was much slower than normal and took place over the course of a year. The grapes then rested in stainless drums for an additional year and a half before bottling.
2016 Ice Wine
Philosophy: 2016 was a landmark year for Mari Vineyards—we opened our new tasting room, quadrupled production, began working with 22 different varietals, and ambitiously attempted our first ice wine. A crowning achievement for the vintage, the 2016 Ice Wine features Riesling grapes from our coolest and northernmost vineyard, Irish.
Vinification: The Riesling grapes for this ice wine were harvested after two days of 8-10°F temperatures. Conditions were perfect for this vintage as the grapes were luckily not harmed by weather, animals, or rot, and displayed a perfect balance of acid and sugar. Healthy ripe grapes were transported to the winery and pressed inside on the production floor. Hard as marbles, the frozen grapes released a nectar-like juice concentrated with proportionally increased sugar, acid, and extracts. The low freezing point of water allows the grapes to press out this intensely pure juice without dilution.
Pressing frozen grapes is a slow process that required around the clock attention, meaning production staff tended to the press throughout the night for several days. Due to the high sugar concentration, fermentation was much slower than normal and took place over the course of a year. The grapes then rested in stainless drums for an additional year and a half before bottling.
