“The 2019 Riesling Icewine comes in with 244 grams of residual sugar, 12.5 of total acidity and 9.6% alcohol. This is a bit pricier, but it would be my pick for best of the Inniskillin group. As lovely as the Vidal wines are, this is just a better grape. Rich but balanced nonetheless, it shows off its purity of aromatics and flavors to go with the unctuous texture. The peaches and apricots are obvious, as they tend to be on wines like this. Overall, this is super. It is a full-on dessert wine. Don't drink this (or any of them) too warm. The price references a half bottle.”

“The 2019 Vidal Icewine comes in with 250 grams of residual sugar, 9.79 of total acidity and 9.5% alcohol. This was bottled in July 2020, the only bottling for this wine this year. The richest of the Vidal ice wines this issue, although only by a hair, this is intensely flavored and rather unctuous. As with its 2018 sibling, this has typical peach and apricot nuances. It shows off a lot of sugar. Part of that extra richness over the 2018 may be the perception created by this being a year younger, to be sure. For today, I like the balance on the 2018 better and give that the nod. This might well catch up in time. The difference between the two is not particularly great, despite rather different vintages.”

“The 2018 Gold Vidal Icewine was fermented for about three weeks in new French oak and then aged for another three months in French oak. It comes in with 234 grams of residual sugar, 10.5 of total acidity and 9.5% alcohol. On paper, this should be brighter and fresher than the 2018 unoaked ice wine, but the oak flattens it out. The wood gives it a lusher and richer texture but subdues both the fruit and whatever freshness it had. That's somewhat deceptive, as the acidity is still there, but the perceptible balance certainly changes. This just seems to be more on the stolid and brooding side. On the one hand, that means it never seems to go over the top in unctuousness, but on the other hand, the flavors are rather submerged. I'd personally rather have any of the unoaked versions, but reasonable minds might differ.”

“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.”

“Spicy, round, satiny and fresh, this is a succulent vidal. It handles its sweetness with grace and sophistication, the sugar drawing out complexity in the notes of juicy pear and strawberries and cream. Those notes linger on the tongue for minutes after each sip, making this $30 bottle last long.”