Inniskillin
Inniskillin is now synonymous with top quality Icewine and consistently sets the bar...
at a much greater height than its competitors. They harvest at a higher brix level than the minimum set by the VQA (Vintners Quality Alliance in Ontario) and their wines have a higher level of residual sugar. This gives richer, more intense wines that merit their higher price. Inniskillin was founded in 1975 by Austrian chemist Karl Kaiser and Italian-Canadian agriculture graduate Donald Ziraldo, who worked tirelessly to introduce better vines and superior winemaking techniques to Niagara. In 1984, to make the most of the extreme Canadian winter, Kaiser produced his first Icewine - a pivotal point in garnering attention from the international wine world.
Vineyards
The Niagara Peninsula is considered a cool climate viticulture region. Mineral-rich soils are the result of melting glaciers that left behind large and varied deposits of gravel, sand and clay, when they receded approximately 13,000 years ago. Thanks to the warming influence of Lake Ontario and the Niagara River, the region's temperatures during the fruit-ripening phase are moderate and consistent.
Vintage Information
The relatively late onset of frigid temperatures in the forth week of January was well welcomed and followed weeks of persistent climatic fluctuation. The first site to harvest was the Woerthle Vineyard, Niagara-on-the-Lake, where fruit was picked at the desired minimum temperature of minus 10°C. An early morning harvest followed by immediate pressing allowed Nicholson to achieve the critical balance between the natural sugars and acidity.
Vinification
The juice was concentrated through the removal of ice crystals and separation from the frozen grapes during pressing. It was fined and cleaned, with no maceration taking place. Fermentation occurred at approximately 15°C through the addition of selected yeasts, with a duration spanning anywhere between two weeks and two months. The Riesling was fermented in stainless steel, with no oak influence. The wine was ready to drink after a short bottle ageing. It has cellaring potential of up to ten years under appropriate conditions.
Tasting Notes
Aromatics of fresh orange, spice, lemon and lime. On the palate this rich and elegant wine shows great texture with concentrated flavours of peach, apricot along with a hint of clove, balanced by a crisp and lively acidity.
Vintage Information
| Vintage | 2012 |
| Grape varieties | 100% Riesling |
| Region | Niagara, Ontario |
| Winemaker | Bruce Nicholson |
| Alcohol (ABV) | 9.5% |
| Acidity | 10.8g/l |
| Residual Sugar | 266.4g/l |
| Wine pH | 3.25 |
Trade customers
Liberty Wines customers can order this wine directly from us.