January 12th, 2012
 ICE SYRUP
The idea came to Niagara-on-the- Lake grower Steve Murdza about nine years ago after bringing in a haul of frozen grapes. Instead of turning the sweet, concentrated berries into icewine, why not try making a nonalcoholic syrup? After all, fans of Niagara’s signature dessert wine know it can be pretty thick and very sweet — kind of like another Canadian favourite: maple syrup.
These grapes are harvested and pressed while still frozen, yielding the intense flavour profile of Ice Syrup, uniquely created in the Niagara Peninsula. This fruit of winter has become legendary, characterized by naturally rich fruit flavours with an ideal sugar acid balance to match. 

 ICE SYRUP

The idea came to Niagara-on-the- Lake grower Steve Murdza about nine years ago after bringing in a haul of frozen grapes. Instead of turning the sweet, concentrated berries into icewine, why not try making a nonalcoholic syrup? After all, fans of Niagara’s signature dessert wine know it can be pretty thick and very sweet — kind of like another Canadian favourite: maple syrup.

These grapes are harvested and pressed while still frozen, yielding the intense flavour profile of Ice Syrup, uniquely created in the Niagara Peninsula. This fruit of winter has become legendary, characterized by naturally rich fruit flavours with an ideal sugar acid balance to match.