Best Of The Best 2006: Sweet And Bubbly

<< Back to Robb Report, June 2006
  • Anthony Dias Blue

When Donald Ziraldo and Karl Kaiser founded Inniskillin in 1975, they intended to emphasize pre­mium table wines. But Kaiser, an Austrian, suspected that in Canada’s cold climate they could make the New World equivalent of Eiswein. The first vintage of Inniskillin’s Vidal ice wine, made in 1984, changed the course of the Canadian wine industry.

Inniskillin 2002 Vidal Sparkling Icewine, Niagara Peninsula, the sparkling version of that wine, is produced through the same nine-month cuve close process that is used to make German Sekt. (Because of ice wine’s high sugar content, the méthode champanoise would create bottle-shattering amounts of carbon dioxide.) This wine is creamy and luscious, with notes of honey, apricot, and lychee, as well as bright, tingly acidity and lovely balance.

Inniskillin
($90; 375 ml)
www.inniskillin.com

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