Vidal Blanc

This is the lightest of the three ice wines made at Changyu, with 140g/l residual sugar. The wine is made from the juice of the third crush and accounts for 75 percent of the estate’s total ice wine production.
Because the fruit for ice wine is frozen, but healthy and not botrytised, the attack is always very fresh and pure, with a very positive level of acidity. Here the profile is more of citrus and tropical fruits, blossom and honey. Creamy desserts work well, such as crème brûlée, or try simply with tropical fruits like pineapple or mango.

Changyu's Blue Label Ice Wine is made from the second press, and reaches 160g/l. A more intense wine than the Gold label, with a spicy honey note and a richer viscosity, with aromas of lychee and pear. Almost any flavour of ice cream works well (the acidity acts as a counterpoint) or cream cheeses.