Generous amounts of ripe fruit give aromatics of peach, mango, and orange. Flavors of apricot and citrus with hints of clove and a touch of vanilla make this a classic Niagara Peninsula Icewine.
Reviews:
- Wine Advocate: The 2018 Gold Vidal Icewine was fermented for about three weeks in new French oak and then aged for another three months in French oak. It comes in with 234 grams of residual sugar, 10.5 of total acidity and 9.5% alcohol. On paper, this should be brighter and fresher than the 2018 unoaked ice wine, but the oak flattens it out. The wood gives it a lusher and richer texture but subdues both the fruit and whatever freshness it had. That’s somewhat deceptive, as the acidity is still there, but the perceptible balance certainly changes. This just seems to be more on the stolid and brooding side. On the one hand, that means it never seems to go over the top in unctuousness, but on the other hand, the flavors are rather submerged. I’d personally rather have any of the unoaked versions, but reasonable minds might differ.
- Decanter: Gorgeous, inviting nose of apricot compote, bright apple, lifted white floral notes, a touch of mint and plush white nectarine, while the succulent palate is laced with candied citrus peel, sweet Christmas spice , nutmeg and a vibrant acidity.
Producer Information
Inniskillin is a Canadian winery with locations in Niagara-on-the-Lake in Ontario and the Okanagan Valley in British Columbia. The winery has a detailed history and is best known for its iconic ice wines produced from Vidal, Riesling and Cabernet Franc. Inniskillin Wines was granted the first winery license in Canada since 1929 upon completion of the winery in Niagara in 1975. The first vintage was released 1977 but it was not until 1984 that Inniskillin produced its first ice wine from naturally frozen Vidal grapes. In order to gain international recognition, Inniskillin began importing wines to Canada and the portfolio included wines from Far Niente, Taltarni, Gaja, and Newton Vineyard. In 1991, Inniskillin attained major credibility and international recognition after winning the Grand Prix d’Honneur at Vinexpo in France with an ice wine made from Vidal. To produce the iconic ice wines, Inniskillin harvests grapes at night when approximately 80-percent of the water content in each berry is frozen. The grapes are pressed while still frozen, and the resulting juice is highly concentrated, with yields at about 10 to 15-percent of an average table wine harvest. Fermentation of this nectar is very slow and the final wines are always naturally sweet from remaining sugars. Inniskillin founded a second winery in Okanagan in 1994 and now produces a variety of table wines and ice wine in BC. Both wineries have since received many top awards and recognitions including the Best Ice Wine at the International Wine and Spirits Competition in 2005. Inniskillin produces non-oaked, oaked, and sparkling styles of ice wine and is sold in over 74 countries.
