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Inniskillin Vidal Ice Wine Niagara Peninsula 2013

External Review by We Speak Wine:

HARVEST: Constant watch over fluctuating temperatures by vineyard manager Gerald Klose and winemaker Bruce Nicholson saw the desired frigid temperatures finally set in on the fourth week of January 2013. Inniskillin harvested at the desired minimum of minus 10˚C. The naturally frozen grapes of Cabernet Franc and Riesling were harvested first from the Woerthle Vineyard, (Line 4 at Concession 6, Niagara-on-the-Lake, within the Four Mile Creek sub appellation) in the early morning hours with pressing following immediately. The Vidal grapes were then harvested from the Brae Burn Vineyard, (Line 3 at the winery site, Niagara River sub appellation). All of the grapes were picked by mechanical harvester. Nicholson achieved the critical balance between the natural sugars and the natural acidities which he strives for. WINEMAKING: Harvested at the pinnacle of Canada’s crisp winter, the grapes are left on the vine and harvested when the temperature drops to - 10 ˚C. Only a small amount of juice is pressed out of each grape. Cold settled and racked off clean, the juice is fermented cool at an average temperature of 15˚C for approximately 2 weeks to 2 months. WINEMAKER’S NOTES: Intense aromatics of mango, apricot and honey beautifully integrated with flavous of peach and candied brown sugar. This wine is all held together by crisp bold acidity. FOOD PAIRINGS: Blue veined cheese with dried fruit or fresh peaches or pears; roasted chicken with grilled peaches; fresh papaya and lime salsa with grilled white fish; traditional peach pie. Alcohol/Vol: 9.5% pH: 3.48 Residual Sugar: 267.8 g/l Total Acidity: 10.7 g/l

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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

External Reviews for Inniskillin Vidal Ice Wine Niagara Peninsula

External Review
Source: We Speak Wine
01/21/2016

HARVEST: Constant watch over fluctuating temperatures by vineyard manager Gerald Klose and winemaker Bruce Nicholson saw the desired frigid temperatures finally set in on the fourth week of January 2013. Inniskillin harvested at the desired minimum of minus 10˚C. The naturally frozen grapes of Cabernet Franc and Riesling were harvested first from the Woerthle Vineyard, (Line 4 at Concession 6, Niagara-on-the-Lake, within the Four Mile Creek sub appellation) in the early morning hours with pressing following immediately. The Vidal grapes were then harvested from the Brae Burn Vineyard, (Line 3 at the winery site, Niagara River sub appellation). All of the grapes were picked by mechanical harvester. Nicholson achieved the critical balance between the natural sugars and the natural acidities which he strives for. WINEMAKING: Harvested at the pinnacle of Canada’s crisp winter, the grapes are left on the vine and harvested when the temperature drops to - 10 ˚C. Only a small amount of juice is pressed out of each grape. Cold settled and racked off clean, the juice is fermented cool at an average temperature of 15˚C for approximately 2 weeks to 2 months. WINEMAKER’S NOTES: Intense aromatics of mango, apricot and honey beautifully integrated with flavous of peach and candied brown sugar. This wine is all held together by crisp bold acidity. FOOD PAIRINGS: Blue veined cheese with dried fruit or fresh peaches or pears; roasted chicken with grilled peaches; fresh papaya and lime salsa with grilled white fish; traditional peach pie. Alcohol/Vol: 9.5% pH: 3.48 Residual Sugar: 267.8 g/l Total Acidity: 10.7 g/l




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