2005 Inniskillin Vidal Gold Icewine 375ml
| Vintage: | 2005 |
| Wine Type: | Light/Sweet White Wine |
| Sugar: | 39.8 degrees Brix |
| Acid: | 11.4 g/l |
| PH: | 3.62 |
| Residual Sugar: | 205 g/l |
| Alcohol %: | 10.5 |
| Tasting Notes: | 100% Vidal grapes grown on the Niagara Peninsula, Ontario, Canada Aromas of apple blossoms, apricot with hint of cinnamon-raisin bread. On the palate, this beautifully rich dessert wine follows through nicely with mix of apricot, mango and a strong honeyed fig component. The overall finish has good length with tantalizing flashes of exotic fruit and spice. |
| Ratings: | Wine Enthusiast Rated 93 Points "There's a classic, elegant nose of apricot, apple and spice on this rich, golden dessert wine, and the flavors of mango, fig and honey have a touch of raciness and spice that balances the components beautifully. A lingering finish and overall exquisite play of flavors ensures that Inniskillin is still one of the best producers of ice wine in the world." |
| Vineyard Notes: | After table wine grapes are harvested in late summer, the sweet, ripe grapes destined to become Icewine are covered with protective netting and left to hang on the vine until winter. Through the fall with fluctuation of temperature, the berries slowly dehydrate and sugar, acids and extracts become concentrated. This intensifies the flavors and gives Icewine its immense complexity. In a normal year, the required temperature at harvest of 17 degrees Fahrenheit occurs in mid-December. The grapes are harvested in their naturally frozen state - most often in the middle of the night - and ar immediately pressed. The water content of the grapes remains frozen as ice crystals and is discard at pressing, leaving only a few drops of concentrated nectar for fermentation. The wine is introduced to oak after fermentation and is carefully monitored to obtain a light degree of oak flavor and aroma while maintaining the intensity of fresh fruit which is the hallmark of Icewine. |
| Food Pairing: | Fruit based desserts - stone, red, pear and apple. Spiced desserts, sweet/ spicy sauces and chutneys; bittersweet chocolate. Foie gras - panseared or terrine, and spiced Asian cuisine. Cheeses - rich, blue-veined and selected cream based. |
Tasting Notes:
100% Vidal grapes grown on the Niagara Peninsula, Ontario, Canada
Aromas of apple blossoms, apricot with hint of cinnamon-raisin bread. On the palate, this beautifully rich dessert wine follows through nicely with mix of apricot, mango and a strong honeyed fig component. The overall finish has good length with tantalizing flashes of exotic fruit and spice.
Ratings:
Wine Enthusiast
Rated 93 Points
"There's a classic, elegant nose of apricot, apple and spice on this rich, golden dessert wine, and the flavors of mango, fig and honey have a touch of raciness and spice that balances the components beautifully. A lingering finish and overall exquisite play of flavors ensures that Inniskillin is still one of the best producers of ice wine in the world."
Vineyard Notes:
After table wine grapes are harvested in late summer, the sweet, ripe grapes destined to become Icewine are covered with protective netting and left to hang on the vine until winter. Through the fall with fluctuation of temperature, the berries slowly dehydrate and sugar, acids and extracts become concentrated. This intensifies the flavors and gives Icewine its immense complexity. In a normal year, the required temperature at harvest of 17 degrees Fahrenheit occurs in mid-December. The grapes are harvested in their naturally frozen state - most often in the middle of the night - and ar immediately pressed. The water content of the grapes remains frozen as ice crystals and is discard at pressing, leaving only a few drops of concentrated nectar for fermentation.
The wine is introduced to oak after fermentation and is carefully monitored to obtain a light degree of oak flavor and aroma while maintaining the intensity of fresh fruit which is the hallmark of Icewine.
Food Pairing:
Fruit based desserts - stone, red, pear and apple. Spiced desserts, sweet/ spicy sauces and chutneys; bittersweet chocolate. Foie gras - panseared or terrine, and spiced Asian cuisine. Cheeses - rich, blue-veined and selected cream based.
Other Notes:
Serve well-chilled, 41 - 46 degrees Fahrenheit
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