Inniskillin, Niagara Cabernet Franc Icewine 2016 - Half

Regular price £65.95
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  • Type:


  • Country:


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  • ABV:


  • Grape:

    Cabernet Franc

  • Grape Blend:

    Cabernet Franc 100%

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  • Winemaker:

    Bruce Nicholson

  • Bottle Size:


Inniskillin Niagara Cabernet Franc Icewine 2016 - Half - Wine

Tasting Notes

There is an abundance of ripe red fruit aromas of strawberry, raspberry and rhubarb, that dominate on the nose, while the concentrated red fruit also shows through on the palate. This decadent Icewine boasts perfectly balanced sweetness and acidity on a lingering finish.

Production Notes

The grapes for the 2016 Cabernet Franc Icewine were harvested at a freezing cold -10C temperatures and were pressed immediately after picking. After cold settling for seven days, the juice was racked and inoculated using a specially selected strain of yeast. The wine was fermented in stainless-steel tanks for 21 days at an average temperature of 15C before being bottled.

Critics Reviews


Producer Profile

These are the wines that have put Canadian Icewine on the map. Established in 1975 by Austrian chemist Karl Kaiser and Italian-Canadian agriculture graduate Donald Ziraldo, Inniskillin is now synonymous with top quality Icewine, a fact underlined by the numerous awards they have won. Following Kaiser's retirement in 2006, Bruce Nicholson joined Inniskillin in Niagara as senior winemaker. Born and raised in the Niagara Peninsula, Bruce sits on the technical committee of the Vintners' Quality Alliance in Ontario (VQA) and the committee for Sustainable Winemaking of the Wine Council of Ontario. Bruce has become Canada's most awarded winemaker, including notable awards from Vinitaly (Gran Premio) and the UK-based IWSC and Decanter World Wine Awards for his Icewines, in addition to being twice named Top Winemaker at the San Francisco International Wine Challenge. The harvest of the precious Icewine grapes cannot begin until temperatures drop below -8C for a sustained period of time. Inniskillin does not pick at temperatures warmer than -10C, which reduces yields and increases quality; the frozen clusters are often harvested in the dead of night. The grapes are pressed immediately while their water content is frozen in crystals, leaving only a few coveted drops of concentrated, intense liquid, which is then fermented slowly over the following months to become Icewine. Inniskillin consistently sets the bar much higher than its competitors. Although the VQA sets the minimum Brix level at harvest at 35 degrees, Inniskillin generally harvests at between 40 and 42 degrees while, instead of a minimum of 18% of residual sugar, Inniskillin's wines have between 22 - 28%. As a result, the wines are richer, more intense and merit their higher price. With 235g/l of residual sugar, the Riesling Icewine is the driest in the range; crisp, lively citrus and apricot characters balancing the sweetness. Fermented in French oak barrels, the Gold Vidal is richer in style with cloves, cinnamon and toast complementing stone fruits and marmalade. Bruce Nicholson developed the unique technique to create sparkling Icewine. Exotic and honeyed, a lively effervescence gives freshness to the palate with an impressive 275g/l residual sugar. The Cabernet Franc, decadent and festive with sophisticated ripe, candied red fruit, has a lovely tannin structure and seems drier than its 242g/l residual sugar would suggest.