Boundary Breaks No.198 Reserve Riesling 2012 Front Label
Boundary Breaks No.198 Reserve Riesling 2012 Front Label

Boundary Breaks No.198 Reserve Riesling 2012

  • RP91
  • WE91
750ML / 10% ABV
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  • RP92
  • WE90
  • RP91
  • WE91
  • WE90
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750ML / 10% ABV

Winemaker Notes

Boundary Breaks extends the fermentation process over an extended period of time to produce a rich, round Riesling in the German style. The finished wine typically possesses a higher level of residual sugar which makes it possible to age this wine for more than ten years.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2012 Riesling Reserve "No. 198 Single Clone" is unoaked with 54 grams per liter of residual sugar and 10% alcohol. Late harvested, it is compared to a German Spatlese, says owner Bruce Murray. That's a lot of residual sugar, to be sure, but he's more or less right. It isn't really a dessert wine, even if off-dry. Avoiding the funk that the drier Riesling this issue showed, this is remarkably fresh, classic and delicious. It is hard to believe this operation is so new. They may yet do great things, but they are already doing nice things. If you like off-dry Riesling in that Mosel style, this is impossible to dislike and it comes in at a nice price. This should hold reasonably well, but since there is not a lot of track record there, let's take that in stages. It is great now, however long it theoretically lasts at peak. That's a hint.
WE 91
Wine Enthusiast
The floral spray and sweet nectar of fresh yellow cherries persist from start to finish on this penetrating semi-sweet wine. It’s rich and ripe with stone fruit flavors, but balanced with tart lime acidity and steely, honed minerality.
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Boundary Breaks

Boundary Breaks

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Boundary Breaks, Other U.S.
Boundary Breaks Winery Image
Boundary Breaks is a vineyard located on the east side of Seneca Lake in the Finger Lakes AVA of New York. In 2007, owner Bruce Murray purchased a 120-acre farm that had been in the same family since 1850. Murray’s goal was to develop a vineyard that could yield Finger Lakes Rieslings that were comparable to some of the great Rieslings of Germany and Alsace.

The vineyard site is exceptional. There are 70 acres of open farmland that had previously been planted to row crops like corn and soybeans. The soils are characterized as “Cazenovia Silt Loam” which is tested at an optimal pH typical of calcareous soils. These soils are considered ideal for producing complex aromatic white wines.

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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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PSLNBB010_2012 Item# 148225

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