Inniskillin, Niagara Cabernet Franc Icewine 2012 Niagara, Ontario, Canada

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Inniskillin, Niagara Cabernet Franc Icewine 2012 Niagara, Ontario, Canada PRODUCER Inniskillin is now synonymous with top quality icewine and consistently sets the bar much higher than its competitors. They harvest at a higher brix level than the minimum set by the VQA (Vintners Quality Alliance in Ontario) and their wines have a higher level of residual sugar. This gives richer, more intense wines that merit their higher price. Inniskillin was founded in 1975 by Austrian chemist Karl Kaiser and Italian-Canadian agriculture graduate Donald Ziraldo, who worked tirelessly to introduce better vines and superior winemaking techniques to Niagara. In 1984, to make the most of the extreme Canadian winter, Kaiser produced his first icewine - a pivotal point in garnering attention from the international wine world. VINEYARDS The Niagara Peninsula is considered a cool climate viticulture region and the mineral-rich soils are the result of melting glaciers that left behind large and varied deposits of gravel, sand and clay, as they receded approximately 13,000 years ago. Thanks to the warming influence of Lake Ontario and the Niagara River, the region's temperatures during the fruit ripening phase are moderate and consistent. VINTAGE Close attention to fluctuating temperatures by vineyard manager Gerald Klose and winemaker Bruce Nicholson saw the desired temperatures finally set in on the fourth week of January 2013. Inniskillin harvested at the desired minimum temperature of -10 °C. The naturally frozen Cabernet Franc grapes were harvested first from the Woerthle Vineyard in the early morning hours with pressing following immediately. Nicholson achieved the critical balance between the natural sugars and the natural acidities which he strives for. Grape Varieties 100% Cabernet Franc Winemaker Bruce Nicholson VINIFICATION Pressed immediately after picking, the viscous juice was cold Closure Natural Cork settled for seven days before racking and inoculating. Cold ABV 9.5% fermented for approximately 21 days, the resulting wine was Residual Sugar 270g/L filtered and transferred to a stainless steel tank to await bottling. Acidity 10.5g/L TASTING NOTES Wine pH 3.3 Characteristics of strawberry, raspberry and rhubarb dominate the Bottle Sizes 37.5cl nose while the palate shows a robust concentration of red fruits, all of which are complemented by a well balanced acidity..

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