2014 Dry Riesling

Jefferson Cup

Jefferson Cup Invitational, 2015

Chairmans Award

Dan Berger International Wine Competition, 2016

92 Points

Vinous

90 Points

Wine Advocate

Silver Medal

Finger Lakes International Wine Competition, 2016

Silver Medal

New York Wine & Food Classic, 2016

89 Points/ Bronze Medal

Canberra International Riesling Challenge, 2016

A well constructed estate bottled Dry Riesling with classic acidity and striking citrus dominance.

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Print Wine Notes
Vintage:2014
Wine Type:White Wine
Varietal:Riesling
Varietal Composition:
100%Riesling
Appellation:Finger Lakes
Harvest Date:11/12/2014
Acid:8.2 g/L
pH:2.95
Bottling Date:06/02/2015
Residual Sugar:0.8%
Alcohol %:12.3%

Tasting Notes

Aromatics of Meyer lemon, blood orange, and slate. Creamy lemon curd and lime pith dominate the palate, while the signature Riesling acidity carries the finish.

Winemaker Notes

8.5 tons of R2 Riesling grapes were harvested on 11/12/14, with harvest chemistry of 21 Brix, a TA of 7.2 g/L, and a pH of 3.11. The fruit was crushed, destemmed, and pressed that day. After pressing, the juice was settled for 3 days before being racked to another tank, warmed, and inoculated with Epernay 2 yeast. Heating was utilized to maintain fermentation at ~62°F for 36 days before being stopped with chilling on 12/23/14.

After the wine was racked off the lees on 12/29/14, it was left outside for another 14 weeks to cold stabilize, and then blended with 450 gallons of Reserve Riesling in late February.

522.6 cases produced.

 

Food Pairing

The versatility of Dry Riesling with food is astounding. A remarkable pair to sushi or ginger-based Asian dishes, citrus/mineral driven Rieslings like the 2014 accompany seafood in a variety of styles, such as blackened catfish or fish tacos with mango salsa. Delightful before dinner with a caramelized onion and apple tart, or matched with lemon meringue cupcakes for a celebratory dessert.

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