Localization: Ontario, Canada
Tasting Notes: Generous amounts of ripe fruit give peach, mango, and orange aromatics. Flavors of apricot and citrus with hints of clove and a touch of vanilla make this a classic Niagara Peninsula Icewine.
95 points Wine Enthusiast: In a sensational vintage for icewine, this wine clocks in at 252 g/L residual sugar. Rare, expensive and luxurious, it takes you on a deep dive into flavors of honey, maple sugar, brown sugar, rock candy, sweet citrus, orange, peach, butterscotch, and caramel.
Notes: With the temperature dropping to -10°C the Vidal grapes grown in the Niagara Peninsula were picked and pressed immediately upon arrival at the winery. The viscous juice was allowed to cold settle for 3 days after which time it was racked clean and inoculated with a specific strain of yeast and was fermented in new French oak at an average temperature of 15°C for 16 days. The wine was allowed to age an additional 3 months in oak before racking.
Food pairing: Always good with the traditional crème Brule and crème caramel; try tropical fruit compote, roasted peaches, or pineapple with pannacotta; cheeses from fresh chèvre to parmesan with dribbling of honey; brown butter lobster salad with baby arugula and hazelnuts.
The Domain: As Canada’s original estate winery, we're an industry pioneer committed to the production of premium wines made from quality grapes grown in Canada for over 35 years. With wineries in Niagara-on-the-Lake, Ontario, and the Okanagan Valley, British Columbia, we're leading the way with our full collection of world-renowned, award-winning VQA table wines and Icewines crafted by progressive, artisanal winemakers.
Since 2013, Nicholas has shown true commitment to Inniskillin. With leadership and mentorship from Bruce Nicholson, Gizuk moved through the ranks from Cellar Hand to his leadership position today.
Nicholas’ winemaking philosophy is about making varietally true wines, allowing the soil and sense of place to be expressed through each unique and iconic wine made. “We must respect the fruit and terroir, as that is the foundation of every great wine,” says Nicholas. “Our job, as winemakers, is to guide those grapes with as little intervention as possible into the bottle.”