Excellent conditions in the 2015 growing year set the Icewine grapes up for success. With a few freeze/thaw occurrences throughout the winter months the sugar levels and flavour concentrations were at their peak just prior to the Icewine grape harvest. The consistent frigid weather allowed us to reach our optimum harvesting temperature which enables us to maintain our high quality standards with the desired sugar levels and acidities in good balance. January 4th, 2016 brought ideal temperatures of -10º C to begin Inniskillin’s thirty-second Icewine harvest. One of the quickest on record, Vineyard Director Gerald Klose and Winemaker Bruce Nicholson began early morning and finished picking all estate fruit and receiving all grower fruit by the end of the day January 5th.
This unique Canadian product was harvested at the height of Canada’s crisp winter. Naturally frozen on the vine and then picked when the temperature drops to a frigid -10°C. Only a few drops of concentrated nectar can be squeezed from each bunch. The grapes for this popular variety were picked at a very chilly -10°C. Upon arrival at the winery the frozen grapes were immediately pressed resulting in a very concentrated juice that was cold settled for 6 days. The clean juice was then racked, inoculated, fermented and aged with French oak for a total of 4 months before bottling.
Aromas of peach, apricot, spice and a touch of toasty vanilla are abundant on the nose. Intense fruit flavours of marmalade and orange balance the crisp acidity of this complex oak aged Icewine.
Food Pairing Notes
Crème Brule and crème caramel; Peaches or pineapple with panacotta; cheeses from fresh chevre to parmesan drizzled with honey; brown butter lobster salad with baby arugula and hazelnuts.