Ice Chardonnay 2014

RANGE
IceWine
VARIETY
Chardonnay de Gheata
VINTAGE
2014
WINEMAKING
Desert
STYLE
Dulce
VOLUME
0.375L
SUGARS
147.2
SERVING TEMPERATURE
6-8°C
AGING POTENTIAL
10–15 years from harvest; the current style is already beautifully mature, with potential for slow, graceful evolution.

Ice Chardonnay 2014 is the result of a late harvest and a rare winemaking approach: grapes left on the vine until frost, then pressed while still frozen to yield an exceptionally concentrated must. Slow fermentation in small tanks, followed by its natural halt, creates a generous equilibrium between sugars and acidity. Aromatically, it reveals dried apricot, candied citrus peel, honey, and dried flowers, with delicate nutty nuances. The palate is dense yet threaded with a fresh, precise line, making it as fitting alongside desserts as it is as a contemplative wine on its own.

HARVEST DETAILS

HARVEST PERIOD
Harvest at grape-freezing, late December, early January
CLIMATE DATA
Rainfall: ≈620 mm, Growing season: 264 days, Radiation: ≈1.350 kWh/m², Thermal balance: ≈3.100 °C
VINEYARD
Horia Viticultural Farm, Hârșova Wine Center
LOCATION
Altitude: 100–120 m (plateau), Slope: 3–5%, Orientation: N–S, with eastern exposure
SOIL
Chernozem class – typical proxicalcaric vermic Kastanozem; medium texture, sandy loam; developed on carbonate loess-like deposits
ROOTSTOCK
SO4
CLONE
VCR 10

WINEMAKING PROCESS

The grapes selected for Crama Darie’s icewine come from plot 7, set on the highest plateau of the estate. They are left on the vine until after the onset of frost, when the water in the berries freezes and sugars and aromas naturally concentrate. Harvesting is done by hand, during short windows at temperatures below –7 °C, into small crates, to protect the berries and allow for rigorous selection of perfectly healthy fruit.

The berries, still frozen, are then pressed slowly, in fractions, to obtain an intensely concentrated must with low yield, yet exceptional aromatic intensity and high sugars. The must is gently cold-settled, then fermented slowly in small stainless-steel tanks at controlled temperature, with a selected yeast strain capable of performing in high-sugar environments. Fermentation stops naturally, without further intervention.

After fermentation, the wine is kept on fine lees to gain volume and a creamy texture, then prepared and bottled to evolve in bottle.

TASTING PROFILE

VISUAL

Brilliant amber with intense golden highlights. Clear, viscous, with slow, weighty tears sliding down the sides of the glass.

NOSE

Dried apricot, acacia honey, baked quince, orândel, a hint of salted caramel, nuances of noble botrytis.

PALATE

A sweet opening, yet beautifully balanced. Firm acidity that supports the sugar. Unctuous texture. Very long finish with a saline note.

CONCLUSION

A collectible dessert wine—intense and harmonious. Expansive sweetness, carried by acidity, with a very long finish.

Food pairings

Appetizers

  • Pan-seared foie gras;

Pastry/Desserts

  • Tarte Tatin with caramelized apples;
  • Panna cotta with fruit;
  • Crème brûlée;

Cheese board

  • Roquefort, Gorgonzola, Stilton;

AWARDS & RECOGNITION

No items found.

LAB ANALYSIS

Alcohol10.8% vol
Total Acidity6.20 g/L
Volatile Acidity0.28 g/L
Total SO₂145 mg/L
Free SO₂30 mg/L
Total Sugars≈150 g/L
Non-Reducing Dry Extract≈38 g/L
Total Dry Extract≈185 g/L
pH3.45