Cabernet Franc is an unlikely, but interesting candidate for Icewine. With its brilliant red colour and rich flavours, this vintage has produced a rare and exceptional red Icewine with an abundance of primary fruit aromas on the nose, strawberries and cream on the palate and a long, smooth lingering finish.

Ideally suited to winter season on the Niagara Peninsula, the magical process of crafting Icewine is guided by nature, the harvest can't begin until temperatures drop below minus eight degrees Celsius for a sustained period of time. Grapes are left on the vine well into the winter months to concentrate and intensify the flavours, as water content freezes, thaws and dehydrates in each precious Icewine grape. Icewine pickers arrive, often in the dead of night, to harvest the frozen clusters. The precious grapes are immediately pressed in the extreme cold to extract the luscious nectar, the water content in each grape remains frozen in crystals, leaving only a few coveted drops of concentrated, intense liquid

The brick red hue of this grape variety produces a unique and brilliant red-coloured Icewine. There's an abundance of candied red berry aromas on the nose and the savoury essence of fresh strawberries and cream on the palate. Inniskillin is intense, sweet and sumptuous, yet balanced with brilliant acidity, creating a unique sensation on the palate. Renowned for intense fruit characters, Inniskillin is truly a natural wonder and extreme winemaking at its best.

Since winning the greatest of all possible international accolades, the prestigious Grand Prix d’Honneur, Inniskillin’s Icewines have been consistently lauded and awarded internationally. The aromatic and hardy French hybrid grape Vidal, is ideal for making Niagara Icewine. Not only is it a long and steady ripener, it offers rich full aromas and flavours balanced by a bracing acidity. When wines made of Vidal are oaked and aged, the luscious tropical fruit characters of mango, lychee and apricot are enhanced by creamy vanilla and caramel notes

Harvested at the pinnacle of Canada's crisp winter, the grapes are naturally frozen on the vine and picked when the temperature drops below -10 Celsius. Only a few drops of luscious nectar can be extracted from each bunch, which is expertly guided through fermentation to achieve the rich and alluring specialty known as Icewine. After a milder than normal start to winter, the harvest was started and completed in January. The winemakers were pleased with the quality, resulting from the concentration of fruit characters won over by later picking under idyllic temperatures. An excellent balance between acid and sugar, 2006 could be one of Inniskillin's best. Alcohol 9.0% residual sugar 240 g/L total acidity 12.3 g/L

The highest brix (sugar level) Vidal grapes were selected for this exclusive Cuvée. Fine aromatics of apricot and pear, nectarine and citrus, ginger and almondine. Ripe peache characters, rancio bouquets with overtones of marmalade and tangerine crepes Suzettes. With intense fruit flavours on the palate, the wine's ample natural acidity is softened with a creamy vanilla note afforded by the oak ageing. Smoothly polished in a dazzling and delicately effervescent finish. Lively! Perfect just on it's own as a sophisticated dessert, dreamy with coffee, or an excellent match to brulles and blue veined cheeses. A gift from mother nature to wine lovers everywhere, traditionally served chilled at 5 to 8 Celsius  

Riesling Eiswein grown on the Niagara Peninsula. Noble-rot, hand picked in the most severe conditions. Classic Riesling qualities are elegant citrus flavours such as fresh lime and grapefruit, as well as ripe orchard fruit tones of apricot and peach. Inniskillin Niagara is also characterized by a slight mineral edge.

The grapes used to make ice wine are left on the vine well into December. The ripe berries are dehydrated through constant freezing and thawing during the winter months, a process that concentrates and intensifies the flavors, giving ice wine its immense complexity. The grapes are painstakingly harvested in their naturally frozen state, most often in the middle of the night. While grapes for Icewine can legally be harvested at –8.0°C (17°F), winemaker Karl Kaiser prefers to harvest at temperatures at or below –10°C (14°F) for a higher-quality wine. The H2O remains frozen as ice crystals, and only a few drops of sweet, concentrated juice are obtained for this most unique of dessert wines

Sublime aromatics of fresh lime, apricot, grapefruit and peach blossoms with a slight mineral edge. On the palate there are myriad flavours of tropical fruits, stonefruit, red currants, citrus, pear, and apple. A robust and enticing palate of fresh fruit sorbets, cinammon strudel, warm almond cream tart and bread pudding. A racy interplay of sweet and tart offer up echoing flavors of lemon, lime and candied apricot. Sweet with bracing acidity and a tightly wound character that pulses through the long finish, Inniskillin Niagara is an outstanding experience, a superb and devastating wine

An extraordinarily delicious and unique Dessert Sparkling wine that has been crafted using Icewine as a Cuvée and produced in accordance with the Méthode Cuve Close. During fermentation, the naturally occurring carbon dioxide is trapped inside the stainless steel tank and dissolves into the wine. Sparkling Icewine, on its own, helps celebrate any occasion as an apéritif or will pair divinely with fresh fruit platters, fruit soup, soufflés, genoise cakes, and sorbets. A delightful surprise with fondue or cheeses such as Roquefort, Mascarpone and Gorgonzola.

100% Vidal grapes grown in the Niagara Peninsula. The ripe berries were dehydrated through constant freezing and thawing during the winter months, a process that concentrated the sugars, acids and extracts in the berries, thereby intensifying the flavors and giving the Sparkling Icewine its immense complexity. The entire vineyard was carefully covered with netting to protect the sweet, ripe berries from ravaging birds though some of the crop was lost to wind damage and the weight of snow. A laboriously intense but profoundly successful vintage. Winemaker Karl J. Kaiser. 36.1° Brix at harvest. Alcohol 10.0% Sugar 183g/L Acid 10.2 g/L pH 3.10

A colour of deep gold amber straw with a hot and regal bead. A bouquet that says toffee, restrained maple and lemon nectar, citrus rind and sweet fresh nutmeg and tobacco leaf. Aromas of nectarines and apricots dominate the nose, with a hint of lychee nut in the background. On the palate, this wine shows a very delicate but lively effervescence, which harmoniously balances the generous natural acidity. Ideal to be served well chilled at 5 - 9°C. Enjoy now through 2007.