This is one of the more unusual styles Inniskillin produces - taking the intensity of Vidal icewine and adding a sparkling element, which completely changes how the wine feels. Icewine on its own is already highly concentrated, made from grapes frozen on the vine, producing very sweet, flavour-packed juice. What makes this different is the addition of lively effervescence, which lifts that richness and makes the wine feel lighter and more dynamic. Vidal as a grape naturally leans towards tropical and stone fruit character, and that comes through clearly here - mango, apricot, peach, and honeyed notes are typical, often with a slightly exotic edge like lychee or pineapple.
The key difference versus still icewine is balance. The bubbles and acidity work together to:
- Cut through the sweetness
- Add freshness and movement
- Make the wine feel less dense than expected
Instead of a thick, almost syrupy texture, this has a creamy but lifted feel, where sweetness and freshness are constantly interacting. That makes it surprisingly versatile and easier to drink than most dessert wines at this level of concentration. -It tends to feel more playful and expressive than still icewine, but still very much a premium, small-production style. Overall, this is a hybrid style - combining the richness of icewine with the energy of sparkling wine, creating something that feels both indulgent and refreshing at the same time.
Tasting Notes
Nose:
Expressive and exotic, with mango, apricot, peach, and honey, alongside floral hints.
Palate:
Rich yet lifted, with tropical fruit, candied citrus, and fine bubbles adding freshness.
Finish:
Long and vibrant, with sweetness balanced by acidity and a lively, refreshing close.
