Yet again Magnotta finds themselves taking a leading role in new wine styles for Ontario, while borrowing on some old world methods. A few years back, they introduced Enotrium – an Ontario version of Amarone using Cabernet Sauvignon, Cabernet Franc and Merlot grapes, air-dried on mats, just like Amarone in Italy. Now they try to do the same with Vidal and dessert wines. Hand picked and left to air-dry, these Vidal lie around for 3 weeks before pressing, fermenting and fortification. The result is a nose of honey, peach and apple, that has a high alcohol taste (16.1%) with lavender and honey on the palate. There is the slight bitter bite of high alcohol on the finish, thus ending more like a liqueur than a icewine. Something interesting for in front of the fire this holiday season.