This is a more layered and textured take on Vidal icewine, where a portion of the wine sees time in oak before release. That small detail makes a noticeable difference - it doesn't dominate the wine, but it adds a rounder, slightly spiced, more complex edge compared to the pure, stainless-steel versions. Like all Inniskillin icewines, it's made from grapes harvested frozen on the vine, concentrating sugar and flavour into a dense, intensely sweet style. Vidal is particularly suited to this because of its thick skins and naturally high acidity, which help maintain structure even at very high sugar levels
What the oak does is subtle but important. A few months in French oak introduces:
- A slightly creamier texture
- Gentle notes of spice and toast
- A more rounded, integrated feel overall
You still get the classic Vidal profile - mango, apricot, pineapple, and honeyed fruit - but with an added layer of warmth and depth underneath Despite the richness, the wine stays balanced. The acidity cuts cleanly through the sweetness, keeping it from becoming heavy, which is essential in this style. Even with the oak influence, it remains fresh rather than dense.
Compared to other Inniskillin icewines:
- More textured and complex than standard Vidal
- Less sharp than Riesling
- Less overtly fruity than Cabernet Franc
- More about depth and integration than brightness
Overall, this is a slightly more refined "premium-feeling" Vidal icewine, where the oak adds polish rather than power.
Tasting Notes
Nose:
Rich and expressive, with apricot, mango, honey, and hints of spice and toasted notes
Palate:
Dense and silky, with tropical fruit, caramelised citrus, and a subtle creamy texture
Finish:
Long and layered, with sweetness balanced by acidity and a gentle, spiced lift
