Boundary Breaks No.198 Reserve Riesling 2014 Front Label
Boundary Breaks No.198 Reserve Riesling 2014 Front Label

Boundary Breaks No.198 Reserve Riesling 2014

  • RP91
750ML / 8.9% ABV
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750ML / 8.9% ABV

Winemaker Notes

The "Reserve" is a classic German style Riesling. German wines in this style often carry the 'Spatlese' designation.

Ideal with spicy food.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2014 Riesling Reserve "No. 198 Single Clone" comes in with 59 grams per liter of residual sugar. The best of the mini-vertical this issue, it has more energy than its predecessors and its balance is more interesting. The acidity makes the fruit dance nicely over the palate. Quite delicious, it tightens considerably and shows plenty of tension on the finish as its underlying power takes over. Not quite a full-on dessert wine, but probably a bit too sweet to be a typical table wine, it tastes pretty good all on its own. Nicely concentrated and structured, this is a wine that has the potential to age gracefully. We'll see what happens, but in the meanwhile it is worth giving it another year to settle down and integrate its sugar. This might just be entitled to an uptick when all is said and done.
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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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Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, 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. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.

SPRBBRNRE14C_2014 Item# 228364

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