2006 Soleil
Upon Release:
Color: Straw
Aroma:On the nose, Soleil offers intense aromas of honeyed muskmelon, stone fruit, lemon zest and pear.
Taste: The opulent palate follows with deeply rich flavors of marmalade, lychee, honey and apricot which lead into a seemingly never ending finish.
Food Pairing: This ice wine will pair beautifully with white chocolate, fresh grapes served with blue cheese, caramelized fruits, crème brulée, and nutty cakes. Or try macerating stone fruits (peaches, plums, apricots) in the wine and serving them on their own!
After Aging and Re-Release in 2026
The fruit was harvested in mid-October at the latest possible moment. Holding white grapes in the vineyard this long is extremely challenging and requires a delicate approach to canopy management throughout the growing season, ensuring the fruit remains well ventilated and able to dry quickly following any rain events.
At press, the grapes reached an impressive 34° Brix. If fermented fully dry, the resulting wine would have approached 20% alcohol, far beyond what most yeast strains can tolerate. Fermentation therefore naturally slowed and stopped, leaving behind a generous level of residual sugar near 12%.
The aromatics open with notes of blood orange and citrus peel. On the palate, layers of fresh orange marmalade add richness and depth. Despite the drying and concentration of the fruit, the wine retained its vibrant acidity, a key factor that has allowed it to age gracefully for the past two decades.
As the wine opens after its 20 years of rest, delicate white floral notes begin to emerge, adding elegance to the citrus-driven core.
A wonderful choice as an after-dinner apéritif.
The fruit was harvested in mid-October at the latest possible moment. Holding white grapes in the vineyard this long is extremely challenging and requires a delicate approach to canopy management throughout the growing season, ensuring the fruit remains well ventilated and able to dry quickly following any rain events.
At press, the grapes reached an impressive 34° Brix. If fermented fully dry, the resulting wine would have approached 20% alcohol, far beyond what most yeast strains can tolerate. Fermentation therefore naturally slowed and stopped, leaving behind a generous level of residual sugar near 12%.
The aromatics open with notes of blood orange and citrus peel. On the palate, layers of fresh orange marmalade add richness and depth. Despite the drying and concentration of the fruit, the wine retained its vibrant acidity, a key factor that has allowed it to age gracefully for the past two decades.
As the wine opens after its 20 years of rest, delicate white floral notes begin to emerge, adding elegance to the citrus-driven core.
A wonderful choice as an after-dinner apéritif.
