In 1991, Inniskillin arrived at Vinexpo — the world's largest wine trade fair, held in Bordeaux — carrying their 1989 Vidal Icewine and an ambition to show the world what Canada could produce. They left carrying the Grand Prix d'Honneur, Vinexpo's highest award. In a single afternoon, Canadian icewine went from a curious regional specialty to a globally recognized luxury wine category. And Inniskillin, founded in 1975 by Austrian-born winemaker Karl Kaiser and businessman Donald Ziraldo as the first legal estate winery in Ontario, went from a pioneering local operation to the international face of one of wine's most genuinely unusual and most specifically climate-dependent styles.

The science is simple and the execution is extraordinarily demanding. When temperatures in the Niagara Peninsula drop to -8°C or colder — a natural occurrence in this corner of Ontario that can happen anywhere from November to February, but that cannot be predicted or controlled — the frozen grapes on the vine are harvested by hand, often in the early hours of the morning by workers wearing headlamps, pressing frozen fruit immediately to extract an extraordinarily concentrated juice before the grapes have any chance to warm and dilute. The water in the grape freezes and remains in the press as ice; the concentrated sugar, acid, and flavor compounds flow freely as the most viscous, the most intensely flavored grape juice imaginable. The result, after cold settling, cool slow fermentation, and stainless steel maturation, is wine that cannot be made anywhere else in the world the same way.

The Cabernet Franc Icewine is entirely different from Inniskillin's celebrated Vidal Icewine — not just in variety but in philosophy. The color comes from pressing only, with no skin contact during fermentation, giving it a brilliant pink that carries the Cabernet Franc's red fruit character without the tannins and phenolic structure of a conventional red wine. Harvested at approximately -10°C in 2023, the wine received 95 Points from the International Wine Challenge in 2025: "exquisitely concentrated, with vibrant red raspberry and crushed strawberry notes — the rich, focused palate is perfectly balanced by a subtle leafy character, adding depth and complexity to this exceptional wine." Wine Enthusiast also awarded 95 Points, calling it "a perfect sweet and tart one-two punch." Jammy strawberries, raspberries, and rhubarb on the nose, opening into strawberry gelato, rose petals, guava, and quince paste. On the palate: strawberry, cherry, raspberry, rhubarb, with sweet pastry richness dancing alongside crème tones and strong core acidity that lifts the sweetness into something genuinely and specifically elegant. Canada's greatest contribution to the world's dessert wine tradition, in the 2023 vintage, from the producer who gave it to the world.

Origins & Craftsmanship

Inniskillin was founded in 1975 by Karl Kaiser — an Austrian-born winemaker trained in chemistry and oenology — and Donald Ziraldo, following the granting of Ontario's first estate winery license since Prohibition. The partners were specifically interested in proving that the Niagara Peninsula's climate, dismissed by many as too cold for serious viticulture, was in fact uniquely suited to producing world-class wines — and most specifically, wines that no warmer climate on earth could replicate. The winery is located on the Niagara Parkway in Niagara-on-the-Lake, in the heart of the Niagara Peninsula between Lake Ontario and the Niagara Escarpment.

Icewine production at Inniskillin requires VQA Ontario certification of the harvest temperature and conditions — the grapes must be naturally frozen on the vine at a minimum of -8°C before harvesting, a regulatory requirement that prevents any artificial freeze-thaw manipulation. The Cabernet Franc grapes for the 2023 vintage were harvested from select Niagara Estate vineyards at approximately -10°C — colder than the VQA minimum, producing an even more concentrated juice than the minimum threshold requires. The frozen grapes are pressed immediately after harvest, with the water remaining as ice in the press and the concentrated juice flowing separately — a natural cryoconcentration process that requires no artificial intervention. The thick, viscous juice is cold-settled for seven days before racking and inoculation, then fermented at cool temperatures for approximately 21 days, allowing the glacial fermentation pace required by the high sugar levels to proceed without disruption. The wine is filtered and transferred to stainless steel tanks to await bottling.

Crucially, no skin contact occurs during fermentation — the wine's color comes entirely from the gentle pressing of the Cabernet Franc skins, producing the brilliant, luminous pink that characterizes red icewine without any of the tannin or phenolic structure that extended skin contact would add. The earlier the harvest, the darker the color and the deeper the flavors — a production detail that Inniskillin specifically uses to manage the expression's intensity from vintage to vintage.

Critics Reviews

International Wine Challenge 2025 — 95 Points (2023 vintage):
"Exquisitely concentrated, with vibrant red raspberry and crushed strawberry notes. The rich, focused palate is perfectly balanced by a subtle leafy character, adding depth and complexity to this exceptional wine."

Wine Enthusiast — 95 Points:
"A perfect sweet and tart one-two punch."

Inniskillin official tasting notes:
"This decadent Niagara Peninsula Icewine shows an abundance of rhubarb, and raspberry aromatics, with plenty of flavours of cherry, and strawberries and cream. This wine shows a beautiful balance of richness and acidity."

Matt Steeves, Quercus Vino:
"Rich and refreshing, with incredible complexity and perfect balance, it bursts with layers of brandied cherry, stewed plum and rhubarb, and the sweetest red strawberries you've ever tasted. Luscious with precise acidity that is the hallmark of the finest Canadian Icewines."

Tasting Profile

Nose
Brilliant, luminous pink — the color derived entirely from pressing, with no skin contact during fermentation, producing one of the most visually striking and the most specifically unusual colors in the dessert wine category. Jammy strawberries lead the nose with vivid, exuberant red fruit intensity — the Cabernet Franc's most immediately recognizable varietal quality translated through the concentrating lens of icewine production into something that smells like the purest distillation of a field of sun-ripened strawberries. Raspberries and rhubarb add additional red fruit dimension. Hints of strawberry-rhubarb crumble and guava add warm, slightly baked complexity. Rose petals add delicate floral lift. White chocolate and vanilla bean add the most luxurious and the most memorably indulgent secondary aromatics. As the wine warms in the glass, classic Cabernet Franc markers emerge: hints of tobacco leaf and bell pepper adding a specifically savory dimension that no white icewine can deliver.

Palate
Exquisitely concentrated — the -10°C harvest's most direct palate contribution in an intensity of flavor that is genuinely unlike any other style of wine. Vibrant red raspberry and crushed strawberry dominate with joyful, focused clarity. Cherry and rhubarb add depth alongside the primary strawberry character. Sweet pastry richness dances alongside guava and crème tones. The strong core acidity — the hallmark of the finest Canadian icewines — lifts the sweetness continuously, preventing the concentration from becoming cloying and keeping the wine genuinely fresh and elegant throughout. A subtle leafy character adds depth and complexity, the Cabernet Franc's own vegetal character emerging as an integrating savory counterpoint to the fruit's sweetness.

Finish
Long, sweet, and tart — the IWC's "perfect sweet and tart one-two punch" characterization confirmed on the close. Strawberry and raspberry carry through alongside the rhubarb's tart complexity. The core acidity persists, leaving the palate genuinely refreshed rather than cloyed — the quality that makes this icewine exceptional rather than merely sweet.

Quick Overview

Food Pairings

• Dark chocolate and chocolate mousse with berries — the most natural pairing for the concentrated red fruit sweetness
• Chocolate-covered strawberries — the wine's primary flavor mirrored directly
• Black Forest cake
• Aged cheddar and Époisses — the sweet-savory contrast
• Duck breast with cherry sauce
• Rhubarb pie
• Crème brûlée
• On its own as a digestif