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Vidal blanc (or simply Vidal) is a white hybrid grape variety produced from the Vitis vinifera variety Ugni blanc (also known as Trebbiano Toscano) and another hybrid variety, Rayon d'Or (Seibel 4986). It is a very winter-hardy variety that manages to produce high sugar levels in cold climates with moderate to high acidity.

The wine produced from Vidal blanc tends to be very fruity, with aroma notes of grapefruit and pineapple. Due to its high acidity and sugar potential, it is particularly suited to sweeter, dessert wines. In particular, because of the tough outer skin of the fruit, it is well adapted for the production of ice wine and late harvest.

Late Harvest – starting in 1986, winemaker, Ann Sperling has had a fascination with Late harvest and botrytis affected wines. The concentration, and texture of late harvested wine sets an exciting challenge to make a harmonious and refreshing wine in spite of the obvious intensity. Ideally mature grapes are harvested at 30 brix depending on the season and selection. Acidity is key, so harvest parameters include target acidity of 10 g/L.