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.

Riesling is a classic grape variety suitable for Icewine. Its tropical and citrus aromas and flavors offer an elegance that are defined by its natural high acidity.

Grapes for this Riesling Icewine were harvested at frigid -10 C. After pressing a small amount of concentrated liquid the juice was settled, racked and inoculated. Fermentation was done at a cool 15 C for 23 days until a balance of sugar, alcohol and acidity remained.

Beautifully balanced and intense. This Inniskillin Riesling Icewine has notes of lemon grass, and honey dew melon on the nose. While on the palate, citrus and lime flavours highlghts the fresh acidity. This was a balanced vintage that truly brought high concentration and lots of ripeness to this Icewine.

We had a slower start to the winter season but with healthy grapes and minimal disease pressure Icewine grapes hung well into December and January. Cold temperatures started to come around in the start of January and starting to change the skins on the vines. We got -10C temperatures the third week of January where we were able to get all the Icewine grapes picked in a 5-day window. Quality was very high and optimal Brix were achieved through pressing and great color was observed in the red varities. Overall, the v23 Icewines and they show great acidity, structure and flavor profiles at this early stage of their life cycles.

Pears beautifully with a variety of desserts including lemon tart, key lime pie, and cheesecake.