Inniskillin Vidal Icewine 2004

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Winemaker's Notes:

Viticulture/Vinification Harvested December 19, 26, 27, 2004, January 17 – 21, 2005. Average Weighted Brix° at Harves...

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User Reviews for Inniskillin Vidal Icewine

Winemaker's Notes:

Viticulture/Vinification Harvested December 19, 26, 27, 2004, January 17 – 21, 2005. Average Weighted Brix° at Harvest: 39.0°Brix. The harvest occurs at the pinnacle of Canada’s crisp winter. Exceptional grapes, naturally frozen on the vine, are delicately harvested and carefully pressed throughout the night. Manually loaded into the presses without de-stemming or crushing, and pressed at an ambient temperature of -10°C or colder. Yielding only a fraction (10 - 20%) of the normal yield. During the pressing the water in the grapes remains frozen as ice crystals, and is easily extracted from the juice. What remains are a few precious drops of silky sweet unadulterated liquid. Once guided through our arduous fermentation, the resulting wine can only be hailed as the Nectar of the Gods. Vintage Conditions Since the 2003/2004 Winter had no extremes, the vines were producing close to their full potential. A very long and friendly Indian Summer ripened most varieties well. The 2004 Icewine harvest started on December 19th. The forecast for Icewine harvest was ideal again on the night of December 26th continuing right through the 27th. Real cold weather (–12.5°C) had returned on Jan. 17th with an immensely long-lasting extreme cold spell lasting two and a half weeks until Feb. 2nd, Groundhog Day. All Icewine grapes had been picked by January 21st. Tasting Notes The nobility of this vintage shines with an alluring assortment of fresh nectarine, papaya, litchi, tangerine and orange blossoms. These exquisite fruit flavours, combined with invigorating acidity offer multi-layers of balanced pleasure. Food Pairing Suggestions Fruit based desserts - Tropical, stone, citrus, pear, and apple. Foie Gras - pan seared or terrine, and spiced Asian cuisine. Cheeses - Rich blue veined & selected cream based - Roquefort, saga, cambonzola, blue ermite, le ciel de charlevoix, bleu de la moutonniere, bleubry, cayer, cabrales, devon cream, torta and gorgonzola. What should be avoided are extremely sweet desserts, as they will diminish the wonderful enlightening acidity in Icewine and create a cloying unpleasant effect on your palate. Technical Notes Alcohol/Volume: 10.8 % Dryness: 20 pH Level: 3.49 Residual Sugar: 205g/L Total Acidity: 13.3g/L Release Date: July 2005 Ageability (Serves Until): 2014 Serving Temperature: 5 -8°C Oak Aging No

Viticulture/Vinification Harvested December 19, 26, 27, 2004, January 17 – 21, 2005. Average Weighted Brix° at Harvest: 39.0°Brix. The harvest occurs at the pinnacle of Canada’s crisp winter. Exceptional grapes, naturally frozen on the vine, are delicately harvested and carefully pressed throughout the night. Manually loaded into the presses without de-stemming or crushing, and pressed at an ambient temperature of -10°C or colder. Yielding only a fraction (10 - 20%) of the normal yield. During the pressing the water in the grapes remains frozen as ice crystals, and is easily extracted from the juice. What remains are a few precious drops of silky sweet unadulterated liquid. Once guided through our arduous fermentation, the resulting wine can only be hailed as the Nectar of the Gods. Vintage Conditions Since the 2003/2004 Winter had no extremes, the vines were producing close to their full potential. A very long and friendly Indian Summer ripened most varieties well. The 2004 Icewine harvest started on December 19th. The forecast for Icewine harvest was ideal again on the night of December 26th continuing right through the 27th. Real cold weather (–12.5°C) had returned on Jan. 17th with an immensely long-lasting extreme cold spell lasting two and a half weeks until Feb. 2nd, Groundhog Day. All Icewine grapes had been picked by January 21st. Tasting Notes The nobility of this vintage shines with an alluring assortment of fresh nectarine, papaya, litchi, tangerine and orange blossoms. These exquisite fruit flavours, combined with invigorating acidity offer multi-layers of balanced pleasure. Food Pairing Suggestions Fruit based desserts - Tropical, stone, citrus, pear, and apple. Foie Gras - pan seared or terrine, and spiced Asian cuisine. Cheeses - Rich blue veined & selected cream based - Roquefort, saga, cambonzola, blue ermite, le ciel de charlevoix, bleu de la moutonniere, bleubry, cayer, cabrales, devon cream, torta and gorgonzola. What should be avoided are extremely sweet desserts, as they will diminish the wonderful enlightening acidity in Icewine and create a cloying unpleasant effect on your palate. Technical Notes Alcohol/Volume: 10.8 % Dryness: 20 pH Level: 3.49 Residual Sugar: 205g/L Total Acidity: 13.3g/L Release Date: July 2005 Ageability (Serves Until): 2014 Serving Temperature: 5 -8°C Oak Aging No

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