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Inniskillin Icewine Gold Oak Aged Vidal 2024 (Half Bottle)

Inniskillin Icewine Gold Oak Aged Vidal 2024 (Half Bottle)

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Candied Mango, Toasted Vanilla, and Liquid Gold Elegance

The 2024 Inniskillin Icewine Gold Oak Aged Vidal is a luxurious, intensely concentrated, and world-renowned Canadian dessert wine. Harvested at frozen winter temperatures on the Niagara Peninsula and aged in French oak barrels, it offers rich aromas of candied mango, dried apricot, and orange blossom balanced by warm notes of honey and toasted vanilla. The palate is lush and velvety, perfectly framed by vibrant natural acidity.
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Style Profile at a Glance

Attribute Profile Scale
Body Full-Bodied, Rich & Viscous ●●●●●
Sweetness Lusciously Sweet Dessert Wine ●●●●●
Acidity High & Electric (Ensures freshness) ●●●●●
Oak Well-Integrated (Short maturation in French oak for added texture and spice) ●●●●●

Heritage & Winemaking

  • Pioneers of Canadian Icewine: Founded on Ontario’s Niagara Peninsula, Inniskillin is the global pioneer that put Canadian Icewine on the world map. Their Gold Oak Aged Vidal selection represents the pinnacle of luxury winemaking, marrying the thick skins of the Vidal hybrid grape with artisanal oak treatment.
  • Harvested at Below Freezing Conditions: The grapes for the 2024 vintage were naturally frozen on the vine and hand-harvested during the dead of winter at temperatures below -8°C. Pressing the frozen grapes releases only a few drops of highly concentrated, sugar-dense juice, which is fermented slowly and partially aged in fine French oak to develop layered complexity.

Highlights

  • 100% Vidal Blanc harvested frozen from estate vineyards on the Niagara Peninsula, Canada.
  • Oak-aged in premium French barriques to add subtle layers of vanilla, clove, and toasted nut.
  • A benchmark 2024 dessert wine boasting exceptional aging potential over 15+ years.

Tasting Notes

  • Appearance: Deep amber-gold with brilliant topaz highlights.
  • Nose: Intensely fragrant and opulent. It opens with rich aromas of candied tropical mango, dried apricot, and orange marmalade, followed by nuances of wild clover honey, toasted oak, and baking spice.
  • Palate: Full-bodied, unctuous, and decadently sweet. The initial wave of ripe stone fruit and papaya is seamlessly lifted by vibrant natural acidity, concluding with a long, velvety finish accented by vanilla and sweet oak.

Serving Suggestion

  • Temperature: Serve well-chilled at 6–8°C to focus its vibrant acidity and balance its rich sweetness.
  • Decanting: No decanting needed; serve straight from the cellar or refrigerator in small white wine or dessert glasses.
  • Western Pairing: Foie gras terrine, blue cheeses (Roquefort, Stilton), peach cobbler, lemon tart, or crème brûlée.
  • Asian Pairing: Spicy Sichuan dishes (where sweetness offsets chili heat), mango sticky rice, or egg tarts.

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