Though Icewine's roots can be traced to centuries-old German winemakers, there is nothing more quintessentially Canadian than this luscious luxury borne of patience and subzero bravura. Grapes are left on the vine well into the winter months to concentrate and intensify the flavors, as water content freezes, thaws and dehydrates in each precious Icewine grape. Located in Niagara-on-the-Lake at the historic Brae Burn Estate, Inniskillin has been producing world-renowned Icewines from grapes grown in the Niagara Peninsula since 1984.

Vidal is a hybrid (Ugni Blanc and Seibel) that has a thick skin suitable for harvesting late in the season. It is the grape grown most for Icewine in Ontario. Its natural acidity gives great structure to the lusciousness of its tropical aromas and flavors of mango and lychee.

This unique Canadian product was harvested at the height of Canada’s crisp winter. Naturally frozen on the vine and then picked when the temperature drops to a frigid -10°C. Only a small amount of concentrated nectar can be squeezed from each bunch. The juice is then slowly fermented at an average temperature of 15°C to achieve a rich, specialty wine known as Icewine.

This truly iconic icewine has lush aromatics of pineapple, mango, lemon and orange peel. The palate mirrors the nose with more apricot and peach skin. Great natural acidity is evident throughout the mid palate, leading to a long rounded finish.

The third week of December 2022 brought ideally frigid temperatures of -10˚C, signalling the beginning of Inniskillin’s world renowned Icewine harvest, completed by February 5th in four thorough and diligent pickings. Cabernet Franc and Riesling were off the vines in December, which is historically the ideal timing to pick Icewine as it limits the risk of dehydration, high winds, and wildlife interaction with our prized crop. The consistently icy weather afforded the optimal harvesting temperature, allowing us to execute Inniskillin’s award-winning quality standards with the perfect sugar levels and well-balanced acidities. At pressing, only a few drops of concentrated juice could be extracted from each bunch, about 10% of a normal fall harvest yield, a scarcity which makes Icewine so unique and highly sought after.

Pairs beautifully with aged cheddar, peach tart, and baked cheesecake with a peach compote.