Inniskillin Cabernet Franc Ice Wine 2012

Inniskillin Cabernet Franc Ice Wine 2012

 

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Inniskillin
Cabernet Franc Ice Wine 2012
  • Vintage : 2012
  • Country : Canada
  • Region :
  • Subregion
  • Type : Sweet
  • Style
  • Format : 37.5cl
  • Alcohol : 9,5°
  • Grappes : 100% Cabernet Franc

Characteristics of strawberry, raspberry and rhubarb dominate the nose while the palate shows a robust concentration of red fruits as well, all of which complemented by a well balanced acidity. Pairs well with chocolate or chocolate mousse and red fruit based desserts or simply strawberries and cream!

Inniskillin harvests at a higher brix level than the minimum set by the VQA (Vintners Quality Alliance in Ontario) and their wines have a higher level of residual sugar. This gives richer, more intense wines that merit their higher price. Inniskillin history Inniskillin was founded in 1975 by Austrian chemist Karl Kaiser and Italian-Canadian agriculture graduate Donald Ziraldo, who worked tirelessly to introduce better vines and superior winemaking techniques to Niagara.  In 1984, to… Read more
Inniskillin Riesling Icewine 2017
Inniskillin Riesling Icewine 2017
Inniskillin
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WS
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WE
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WS
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Inniskillin Gold Vidal Icewine 2017
Inniskillin Gold Vidal Icewine 2017
Inniskillin
Gold Vidal Icewine 2017
DCT
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WS
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This icewine reflects lots of intense layers from its short exposure to oak. The peaches and apricot aromas and flavours develop into complexities of marmalade and candied brown sugar as it ages. The ample natural acidity is softened by the oak aging adding a creamy vanilla flavor.
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Inniskillin Vidal Sparkling Icewine 2012
Inniskillin Vidal Sparkling Icewine 2012
Inniskillin
Vidal Sparkling Icewine 2012
Exotic fruits, peaches, oranges and honey dominate the nose of this unique icewine. The palate continues with citrus, mango, lychee and pineapple balanced by a crisp acidity and lively effervescence. An Inniskillin classic!
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Wine regions guide
110,00 €
Quantity : Moins     Plus
 
 
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This icewine reflects lots of intense layers from its short exposure to oak. The peaches and apricot aromas and flavours develop into complexities of marmalade and candied brown sugar as it ages. The ample natural acidity is softened by the oak aging adding a creamy vanilla flavor.
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