2010 Dry Riesling
$40.00 / 750ml
Library Release
307 Cases Produced
Baked golden apple with waxy, honied, and oily notes dominate the nose and supports a rocky mineral character. The palate is soft, textured and warming, with an impression of fruit sweetness. The wine is completely dry, but the softer acids of the vintage produced wines that are more round and weighty. Delicious, soft, and balanced, the finish is deceptive in its concentration.
After careful hand sorting, this wine was basket pressed using gentle extraction. Fermented using only natural yeasts in stainless steel and completely dry, after fermentation the wine was racked onto its fine lees where it rested for 18 months with occasional stirring in stainless steel.
Christopher’s Journal: Year 2010 was a near perfect classic vintage in the Finger Lakes. The warm dry year allowed wines to achieve complete ripeness and full flavor development. A mild winter led to a heavy crop, but a wonderful summer and moderate fall gave clean, ripe, and elegant fruit. Full ripeness without botrytis gave us wines with much softer acids than 2009 as well as great weight and structure.
Riesling
As the Finger Lakes begins to define itself and emerge as a fine wine growing region, Riesling has become the flagship. Riesling is often associated with cool climates, but it is not its ripening ability but rather its cold tolerance that secures it as the most acclimated to the region. While not the first vinifera planted in the Finger Lakes, it was one of the early highlights and wineries like Dr. Konstantin Frank and Hermann J. Wiemer became icons, largely based on their love and affinity for it.
