2017 Inniskillin Oak Aged Vidal Icewine Gold Label
Proprietary Blend - 375ML
2017 Inniskillin Oak Aged Vidal Icewine Gold Label
  • WE 95
  • W&S 94
  • WA 93
  • JS 92
  • WS 91

$74.94

In Stock: 2 btls
Ships Immediately

Pre-Arrival: 0 btls
ETA: Pending

$74.94

In Stock: 2 btls
Ships Immediately

Pre-Arrival: 0 btls
ETA: Pending

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WE 95
Wine Enthusiast, July 2020
In a sensational vintage for icewine, this wine clocks in at 252 g/L residual sugar. Rare, expensive and luxurious, it takes you on a deep dive into flavors of honey, maple sugar, brown sugar, rock candy, sweet citrus...   In a sensational vintage for icewine, this wine clocks in at 252 g/L residual sugar. Rare, expensive and luxurious, it takes you on a deep dive into flavors of honey, maple sugar, brown sugar, rock candy, sweet citrus, orange, peach, butterscotch and caramel. Try it with pecan pie. PAUL GREGUTT  
W&S 94
Wine & Spirits, April 2019
The ice-wine harvest came early to Ontario in 2017, with a cold snap on December 14. This vidal, fermented and aged in oak barrels, is so dense that the flavors seem to be on time-release, slowly building from lemon notes...   The ice-wine harvest came early to Ontario in 2017, with a cold snap on December 14. This vidal, fermented and aged in oak barrels, is so dense that the flavors seem to be on time-release, slowly building from lemon notes to a fleshy richness of peach, mango and pineapple flavor. Satin-textured and restrained, it’s sophisticated, structured and balanced, ready to enjoy on its own or with triple-cream cheeses.  
WA 93
Robert Parker's Wine Advocate, October 2019
The 2017 Gold Vidal Icewine was fermented for about three weeks in new French oak and then aged for another four months in French oak. It comes in at 9.5% alcohol, 256 grams of residual sugar and 9.94 of total acidity...   The 2017 Gold Vidal Icewine was fermented for about three weeks in new French oak and then aged for another four months in French oak. It comes in at 9.5% alcohol, 256 grams of residual sugar and 9.94 of total acidity with a pH of 3.6. The price references a half bottle. Why trade up from the regular Vidal? Well, they are quite different in style. It's more about the style than any qualitative difference. This has a fuller feel in the mouth. It is much denser. The wood is not noticeable as such, but it gives this a less unctuous texture and a little more character, cutting the relentless sugar hit a little. To be sure, the price paid for that gain is the loss of a little purity and freshness. It is still sexy and quite delicious, so don't worry about that too much. On the first day tasted, this was my favorite of the two Vidals. When they were retasted the next day, it was tossup. This seemed a bit more stolid, relatively speaking. - MS  
JS 92
jamessuckling.com, January 2019
This is really wild with lots of dried-apple and lemon character. Some cream and sweet-lemon candy. Full-bodied, very sweet and dense. Oily aftertaste. Drink now.
WS 91
Wine Spectator, November 2019
Creamy, featuring vanilla-tinged apricot, baked apple, lemon cream and lanolin flavors, underlined by bracing acidity and long on the finish. Drink now through 2028. 1,850 cases made, 450 cases imported. — BS
Category Description
Color & Type Dessert
Varietal Proprietary Blend
Country Canada
Region Ontario
Sub-region Niagara Peninsula
Vintage 2017
Size 375ML
Percent alcohol 9.5%
Closure Cork