Inniskillin Gold Vidal Ice Wine 2018 | 375 ml.

WE92 Wine Enthusiast 9/1/2021

"A thick streak of pineapple slices through this dense, almost syrupy dessert wine. Candied fruits are at the core, a mix of apricot, peach, papaya and citrus. Running through the long finish are hints of brown sugar, maple sugar and honey. It is finished at 240 g/L of residual sugar." (92 pts.)

SP92 Wine Spectator Jul 31, 2021

"Thickly textured and opulent, this dessert style reveals apricot, peach, jasmine and honey flavors. Lively and long, dried apricot echoes on the finish. Drink now through 2028. 1,070 cases made, 565 cases imported." (92 pts.)

RP92 Robert Parker’s The Wine Advocate 13th May 2021

"The 2018 Gold Vidal Icewine was fermented for about three weeks in new French oak and then aged for another three months in French oak. It comes in with 234 grams of residual sugar, 10.5 of total acidity and 9.5% alcohol. On paper, this should be brighter and fresher than the 2018 unoaked ice wine, but the oak flattens it out. The wood gives it a lusher and richer texture but subdues both the fruit and whatever freshness it had. That’s somewhat deceptive, as the acidity is still there, but the perceptible balance certainly changes. This just seems to be more on the stolid and brooding side. On the one hand, that means it never seems to go over the top in unctuousness, but on the other hand, the flavors are rather submerged. I’d personally rather have any of the unoaked versions, but reasonable minds might differ. The price references a half bottle." (92 pts.)

WS94 Wine & Spirits 04/21

"Inniskillin’s 2018 gold-label vidal ice wine stands out for the freshness of its flavors — with bright lemon, juicy peach and fresh date notes that add dimension and clarity to the darker tones of beeswax and baked pear. It is, in fact, very easy to drink despite its 240 grams per liter of sugar; some hard biscotti might help you pace yourself." (94 pts.)