Inniskillin Gold Vidal Icewine Niagra Peninsula 2019 375ml



Inniskillin Gold Vidal Icewine Niagra Peninsula 2019 375ml

97 pts – Wine & Spirits

While Ontario’s 2019 Icewine harvest started officially on November 12, Inniskillin held off until well into 2020 to pick the vidal for their Gold bottling. By then, the shriveled grapes had gone through a few freeze-thaw cycles, further concentrating their sugars and developing more complexity. The result is gorgeous from the first floral, herbal, sweet- fruit whiff. It delivers everything it promises and more, a cornucopia of bright, zingy citrus and softer, rounder stone-fruit flavors. It feels like satin, too, with 272 g/l of residual sugar creating a rich, creamy sensation while the acidity keeps it all lifted, the flavors crystal clear.

94 pts – Robert Parker’s Wine Advocate

The 2019 Gold Vidal Icewine was fermented and aged for about 14 weeks in 90% new French oak. It comes in with 272 grams of residual sugar, 10.5 of total acidity and 10% alcohol. Rich and unctuous, this also has classic aromatics and a certain level of freshness that keeps it from being particularly cloying. This is also completely delicious, with a little of bit of spicy apricots on the mouthwatering finish. The acidity lifts the fruit and allows it to shine through. It’s never going to be a nervy wine, but it is not flabby either. If you like stickies, this won’t disappoint. It should age very well, acquiring a bit more character along the way. Many will like it the way it is, but it can acquire another dimension in time. Best After 2021.

Wine Profile

Tasting Notes
This Icewine exhibits intense layers, in part from its exposure to oak. The peach and apricot aromas and flavours unfold into complexities of marmalade and candied brown sugar. The abundant acidity is softened by oak aging, lending itself to the creamy, vanilla finish.
Production Notes
With the temperature dropping to – 10C the Vidal grapes grown in the Niagara Peninsula were picked and pressed immediately upon arrival at the winery. The viscous juice was allowed to cold settle for 3 days after which time it was racked clean and inoculated with a specific stain of yeast and was fermented in new French Oak at an average temperature of 15C for 16 days. The wine was allowed to age an additional 3 months in oak before racking.
Winemaker Notes
Generous amounts of ripe fruit give aromatics of peach, mango, and orange. Flavours of apricot and citrus with hints of clove and a touch of vanilla make this a classic Niagara Peninsula Icewine.
Food Pairing Notes
Always good with the traditional crème brule and crème caramel; try tropical fruit compote, roasted peaches or pineapple with pana cotta; cheeses from fresh chevre to parmesan with a dribbling of honey; brown butter lobster salad with baby arugula and hazel nuts.