Inniskillin Ice Wine Vidal Oak Aged 375ml

Inniskillin Ice Wine Vidal Oak Aged Gold:

"Rich and thick, with a sweet/tart character, mango, guava and apricot flavors and a vibrant structure. An up-front style that's sure to please. Drink now through 2006."

From the winery: "An enchanting integration of fresh tropical fruits, mango, litchi, apricot and papaya with intermingling layers of buckwheat honey and ginger. Superb sweet / tart interplay featuring flavours of apricot and honey. Outstanding complexities and length deliver pure refined elegance, which will only improve with age. Very limited."

VINIFICATION

The harvest occurs at the pinnacle of Canada's crisp winter. Exceptional grapes, naturally frozen on the vine, are delicately handpicked and carefully pressed throughout the night. Grapes, picked frozen solid from the vines, were manually loaded into the presses without de-stemming or crushing, and were pressed at an ambient temperature of -10?C or colder. This technique yields only a fraction of the normal yield (approximately 10 - 20%) as most of the natural water portion of the juice remains in the press in the form of ice crystals. 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.

TASTING NOTES

An enchanting integration of fresh tropical fruits, mango, litchi, apricot and papaya with intermingling layers of buckwheat honey and ginger. Superb sweet / tart interplay featuring flavours of apricot and honey. Outstanding complexities and length deliver pure refined elegance, which will only improve with age.

Food Pairing Suggestions: Fruit based desserts - Tropical, stone, red, citrus, pear, and apple, creme caramel, creme brulee, Foie gras - pan seared or terrine, and spiced Asian cuisine. Cheeses - Rich blue veined & selected cream based i.e. Roquefort, saga, cambonzola, blue ermite, le ciel de charlevoix, bleu de la moutonniere, bleubry cayer, cabrales, mascarpone, devon cream, torta, gorgonzola.

te. Serving Temp: 5 - 9?C; Shelf Life: Enjoy now through 2012.

- Maria Moessner, Inniskillin Estate Sommelier

How Ice Wine is Made

The harvest occurs at the pinnacle of Canada's crisp winter. Exceptional grapes, naturally frozen on the vine, are delicately handpicked and carefully pressed throughout the night. Grapes, picked frozen solid from the vines, were manually loaded into the presses without de-stemming or crushing, and were pressed at an ambient temperature of -10?C or colder.

This technique yields only a fraction of the normal yield (approximately 10 - 20%) as most of the natural water portion of the juice remains in the press in the form of ice crystals. 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.