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Inniskillin Ice Gold Oak Aged 2003

Winemaker's Notes:

Tasting Notes An enchanting integration of fresh tropical fruits, mango, litchi, apricot and papaya with intermingling layers of buckwheat honey and ginger. Superb sweet / tart interplay featuring flavours of apricot and honey. Outstanding complexities and length deliver pure refined elegance, which will only improve with age. Food Pairing Suggestions Fruit based desserts - Stone, red, pear, and apple. Spiced desserts, sweet / spicy sauces and chutneys, bitter/ sweet chocolate, foie gras - pan seared or terrine, and spiced Asian cuisine. Cheeses - Rich blue veined read more... & selected cream based. Avoid extremely sweet desserts, as they will diminish all the wonderful enlightening natural acidity in Icewine and create a cloying unpleasant effect on your palate. Winemaker Karl J. Kaiser \ Download PDF Technical Notes Alcohol/Volume: 11 % Dryness: 20 pH Level: 3.45 Residual Sugar: 200g/L Total Acidity: 14g/L

Region: Canada

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Inniskillin Wines:
A tale of two wineries. Two regions. Thousands of miles apart. Vastly different as winemaking regions but united by a singular commitment to quality and innovation. In both Niagara and the Okanagan, Inniskillin offers a full collection of fine VQA wines made by dedicated winemakers and viticulturists committed to their craft. Building on that tradition, the adventure continues as Inniskillin... Read more
A tale of two wineries. Two regions. Thousands of miles apart. Vastly different as winemaking regions but united by a singular commitment to quality and innovation. In both Niagara and the Okanagan, Inniskillin offers a full collection of fine VQA wines made by dedicated winemakers and viticulturists committed to their craft. Building on that tradition, the adventure continues as Inniskillin continues to play a vital role in exploring new frontiers in winemaking and appreciation while maintaining strategic partnerships and forging new initiatives in research, education and environmental responsibility. Read less

Tasting Notes An enchanting integration of fresh tropical fruits, mango, litchi, apricot and papaya with intermingling layers of buckwheat honey and ginger. Superb sweet / tart interplay featuring flavours of apricot and honey. Outstanding complexities and length deliver pure refined elegance, which will only improve with age. Food Pairing Suggestions Fruit based desserts - Stone, red, pear, and apple. Spiced desserts, sweet / spicy sauces and chutneys, bitter/ sweet chocolate, foie gras - pan seared or terrine, and spiced Asian cuisine. Cheeses - Rich blue veined read more... & selected cream based. Avoid extremely sweet desserts, as they will diminish all the wonderful enlightening natural acidity in Icewine and create a cloying unpleasant effect on your palate. Winemaker Karl J. Kaiser \ Download PDF Technical Notes Alcohol/Volume: 11 % Dryness: 20 pH Level: 3.45 Residual Sugar: 200g/L Total Acidity: 14g/L

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