Inniskillin Ice Gold Oak Aged 2003

Previously available for: $65.59
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Winemaker's Notes:

Tasting Notes An enchanting integration of fresh tropical fruits, mango, litchi, apricot and papaya with interminglin...

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User Reviews for Inniskillin Ice Gold Oak Aged

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

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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