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Bedell Cellars Late Harvest Riesling (half-bottle) 2001

    375ML / 0% ABV
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    375ML / 0% ABV

    Winemaker Notes

    Our Riesling grapes were picked at the peak of perfection and quickly frozen, then pressed and fermented slowly over several months, using a German Beerenauslese yeast. The resulting wine is a thick, high sugar juice with exotic flavors of ginger, peaches, pear and mango.

    Critical Acclaim

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    Bedell Cellars

    Bedell Cellars

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    Bedell Cellars, Other U.S.
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    Bedell Cellars is a boutique farm winery and vineyard located in the small hamlet of Cutchogue, on the North Fork of Long Island. The North Fork is a narrow strip of land wedged between the Long Island Sound to the north, and the Peconic Bay to the south. This proximity to water, and our latitude combine to create a maritime "micro-climate" which provides optimum growing conditions for grapes. It is said to be similar to that of Bordeaux, France.

    Cutchogue currently is the center of the North Fork's increasingly renowned wine industry. Prior to the 1970's the North Fork mainly produced potatoes, cauliflower and fruit. Now, almost 2000 acres are planted in wine grapes, with more acreage being planted daily. Vineyards help keep our fork the uniquely scenic, serene, rural, agricultural maritime area it is.

    The vineyard and winery were established in 1980 by Kip and Susan Bedell with the planting of seven acres. The vineyard has since expanded to thirty-two acres planted with the following varieties: Merlot, Chardonnay, Riesling, Gewurztraminer, Cabernet Franc, Cabernet Sauvignon, Viognier and Petite Verdot.

    On August 10, 2000 Michael Lynne became the new owner of Bedell Cellars. Mr. Lynne and Kip Bedell, who remains the winemaker, will continue to work closely together focusing entirely on quality. Mr. Lynne is an avid wine enthusiast and president of New Line Cinema.

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    New York

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    Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.

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    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

    In the Glass

    Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

    Perfect Pairings

    Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    LAU1108683_2001 Item# 59378