- Silver - Sommelier Wine Awards 2017
- Gold - Decanter World Wine Awards 2017
Inniskillin is now synonymous with top quality icewine and consistently sets the bar...
much higher than its competitors. They harvest at a higher brix level than the minimum set by the VQA (Vintners Quality Alliance in Ontario) and their wines have a higher level of residual sugar. This gives richer, more intense wines that merit their higher price. Inniskillin was founded in 1975 by Austrian chemist Karl Kaiser and Italian-Canadian agriculture graduate Donald Ziraldo, who worked tirelessly to introduce better vines and superior winemaking techniques to Niagara. In 1984, to make the most of the extreme Canadian winter, Kaiser produced his first icewine - a pivotal point in garnering attention from the international wine world.
The Vidal grapes for this Icewine were grown in selected vineyards in Niagara on the Lake, including Pratt, Montague and Brae Burn.The Niagara Peninsula is considered a cool climate viticulture region, and the mineral-rich soils are the result of melting glaciers that left behind large and varied deposits of gravel, sand and clay, as they receded approximately 13,000 years ago. Thanks to the warming influence of Lake Ontario and the Niagara River, the region's temperatures during the fruit-ripening phase are moderate and consistent.
Five days into January 2015 came the ideal temperature of -10°C, allowing Inniskillin’s thirty-first Icewine harvest to begin. Vineyard Director Gerald Klose and Winemaker Bruce Nicholson began the harvest under a full moon with Riesling and Vidal grapes at the Pratt Vineyard. The consistent freezing weather allowed the optimum harvesting temperature to be maintained, which in turn preserved high quality standards with the desired sugar levels and acidities in good balance.
The grapes for this Icewine were harvested at an average temperature of -10°C. Pressed immediately the resulting juice was an ideal 37.7 brix for a sparkling Icewine. Inoculated with a very specific strain of yeast, the juice was allowed to ferment under pressure in a charmat tank at an average temperature of 17°C until it reached an alcohol of 9.5%.
Exotic fruit aromatics as well as peach, orange and honey dominate the nose of this unique Icewine. Citrus, mango, lychee and pineapple on the palate, balanced by a crisp acidity and lively effervescence round out this Inniskillin classic.
|Grape varieties||100% Vidal|
Liberty Wines customers can order this wine directly from us.