Inniskillin are the wines that have put Canadian Icewine on the map. Established in 1975 by Austrian chemist Karl Kaiser and Italian-Canadian agriculture graduate Donald Ziraldo, Inniskillin is now synonymous with top-quality Icewine, a fact underlined by the numerous awards they have won. The harvest of the precious Icewine grapes cannot begin until temperatures drop below -8°C for a sustained period of time. Inniskillin does not pick at temperatures warmer than -10°C, which reduces yields and increases quality; the frozen clusters are often harvested in the cool of night. The grapes are pressed immediately while their water content is frozen in crystals, leaving only a few coveted drops of concentrated, intense liquid, which is then fermented slowly over the following months to become Icewine. Inniskillin consistently sets the bar much higher than its competitors. Although the VQA sets the minimum Brix level at harvest at 35 degrees, Inniskillin generally harvests at between 40 and 42 degrees and, instead of a minimum of 18% of residual sugar, Inniskillin’s wines have between 22 – 28%. As a result, the wines are richer, more intense and merit their higher price. Made from the Vidal grape and fermented in French oak barrels this is a rich and concentrated icewine boasting flavours of ripe peach and juicy tangerine with a touch of warm baking spice. The lively acidity adds the perfect balance to this delicious nectar, its smooth texture and solid structure lead to an extended fruit filled finish. [#intro]Smooth in texture with lively acidity this is a rich & concentrated delicious nectar...[/intro]