97 Points Wine & Spirits
While Ontario’s 2019 Icewine harvest started officially on November 12, Inniskillin held off until well into 2020 to pick the vidal for their Gold bottling. By then, the shriveled grapes had gone through a few freeze-thaw cycles, further concentrating their sugars and developing more complexity. The result is gorgeous from the first floral, herbal, sweet- fruit whiff. It delivers everything it promises and more, a cornucopia of bright, zingy citrus and softer, rounder stone-fruit flavors. It feels like satin, too, with 272 g/l of residual sugar creating a rich, creamy sensation while the acidity keeps it all lifted, the flavors crystal clear.
94 Points Robert Parker's Wine Advocate
The 2019 Gold Vidal Icewine was fermented and aged for about 14 weeks in 90% new French oak. It comes in with 272 grams of residual sugar, 10.5 of total acidity and 10% alcohol. Rich and unctuous, this also has classic aromatics and a certain level of freshness that keeps it from being particularly cloying. This is also completely delicious, with a little of bit of spicy apricots on the mouthwatering finish. The acidity lifts the fruit and allows it to shine through. It's never going to be a nervy wine, but it is not flabby either. If you like stickies, this won't disappoint. It should age very well, acquiring a bit more character along the way. Many will like it the way it is, but it can acquire another dimension in time. Best After 2021.
Winemaker Notes
Generous amounts of ripe fruit give aromatics of peach, mango, and orange. Flavors of apricot and citrus with hints of clove and a touch of vanilla make this a classic Niagara Peninsula Icewine.
Always good with the traditional crème brule and crème caramel; try tropical fruitcompote, roasted peaches or pineapple with panacotta; cheeses from fresh chevre to parmesan with a dribbling of honey; brown butter lobster salad with baby arugala and hazel nuts; Vidal Onion soup with cheese crouton (spin off of classical French Onion soup).
