Canada has found its wine groove with these wonderful wines that seem to get better all the time; this wine was produced when the temperature at the vineyards dipped to -10C on January 19, 2000; incredible nose of apricots and candied fruit jellies, confectioners sugar, hints of smoke and minerals; liquid fruit jelly in the mouth; lots of apricot flavors at the front, followed by wonderful beautifully integrated but still assertive acidity that keeps the wine from being just a sweet cloying syrup; very focused, intense; the flavor stays in your mouth for a full minute or more; these wonderful low-alcohol wines (10%) are produced with incredible sugar concentration of 180 grams per liter. (19/20)