Inniskillin Jackson Triggs Vidal
Niagara Peninsula VQA, Canada
September 1, 2021, Paul Gregutt
“The 187 ml package—one quarter of a regular bottle—suffices for two sweet toothers given the richness of the wine. A deep gold color, the wine is thick on the palate and loaded with flavors of dried apricot, peach, cooked pear, papaya and crystallized sugar. The acids keep it from becoming too cloying.”
The Wine Advocate
May 13, 2021, Mark Squires
“The 2019 Vidal Reserve Icewine comes in with 9.3% alcohol, 215 grams of residual sugar and 11 grams of total acidity. Of the three non-oaked ice wines this issue (including from Inniskillin), this might be the brightest and freshest, with a bit of tang and spice on the finish. The ones from Inniskillin have more weight and richness, but this seems sunnier and livelier. It leans a little more to grapefruit than apricot, although that's a relative term for this style of wine. I liked this a lot. It's a beauty. This comes in a 187-milliter bottle, to which the price applies.”
Jackson-Triggs Icewine stay true to the grassroots of making Icewine in Canada. The winery team ensures that the wine shows a true expression of the terroir and preserves the varietal characters of each Icewine Jackson-Triggs produces. This passion gives us Icewines that show purity and intensity of fruit, with the magical balance of sweetness and acidity that make them so unique and wonderful.
After undergoing a series of freeze/thaw cycles, the Vidal was harvested at -10°C. The juice was pressed very slowly over a couple of days. After the juice had cold-settled, it was racked off and inoculated with a yeast able to cope with the high sugar environment that the juice presented. Fermentation was arrested at a point where the residual sugar and acids were in perfect balance. The wine was then bottled under cork to allow for excellent ageability of this uniquely Canadian product.
On the nose, this wine displays aromas of potpourri, dried apricots, nectarine rind, white lady peaches, plums and stewed pears. It exhibits an intriguing and balanced palate with true varietal expression, and a silky smooth texture. The vibrant acidity produces a beautiful length of finish.
With the early cold, several wineries across the peninsula harvested Icewine grapes on November 12—the earliest date recorded by VQA Ontario. At Jackson-Triggs, we allowed the fruit to hang through a freeze and defrost cycle a number of times to develop complexity and harvested at the opportune time. The first day of harvest was January 3rd and wrapped up January 8th.
Perfect with Asian-inspired steamed dumplings such as pork and leek, or shrimp. Try it with peach cobbler for dessert!
Varietals: 100% Vidal
Wine Alcohol: 9.3%
Titratable Acidity: 11 g/L
Residual Sugar: 215 g/L