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| Technical Notes |
| Alcohol/Volume: 9 % |
| Dryness: 22 |
| pH Level: 3.23 |
| Residual Sugar: 226g/L |
| Total Acidity: 12g/L |
| Oak Aging
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2006 Icewine
Icewine Sparkling Vidal
VQA
Niagara Peninsula | |
Viticulture/Vinification
This very unique wine has been crafted by using Vidal Icewine as a cuvée. Primary fermentation occurs in a sealed vessel, which traps the naturally occurring carbonation in the wine.
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Vintage Conditions
Harvested at the pinnacle of Canada's crisp winter, the grapes are naturally frozen on the vine and picked when the temperature drops to -10°C. The removal of ice crystals separated from frozen grapes during pressing concentrates the juice into delicate nectar to achieve the rich and alluring speciality known as Icewine.
After a milder than normal start to winter, 2006 Icewine Harvest started mid January and was completed by the end of January 2007. Winemaker Bruce Nicholson was pleased with the quality which resulted from the concentration from later picking in ideal low temperatures. An excellent balance between acid and sugar means the 2006 Icewine vintage could be one of Inniskillin's best.
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Tasting Notes
Nectarines and apricots dominate the nose with a hint of lychee. On the palate, the wine shows a very delicate by lively effervescence which is balanced beautifully by the generous natural acidity.
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Food Pairing Suggestions
Serve as an aperitif before a meal, or as a dessert all on it's own.
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Accolades
Gold Medal, Vinitaly, March 2009
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Winemaker
Bruce Nicholson
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