Boundary Breaks No. 239 Dry Riesling 2019
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Robert
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#86 Wine Spectator Top 100 of 2021
Every year, Boundary Breaks aims to make a fruit-driven, dry Riesling which has an explosive flavor profile. This dry Riesling is more “finesse” and less "power." It has the unmistakable weight and depth that are the hallmark of the #239 Dry Riesling.Professional Ratings
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Robert Parker's Wine Advocate
The 2019 Dry Riesling No. 239 comes in with eight grams of residual sugar, 7.8 of total acidity and 12.5% alcohol. There were 2,750 cases produced from vines planted in 2009, 2010 and 2017. Tight, transparent and pure, this elegant Riesling shows off lifted fruit and a lean but precise finish. A bit mute in its youth, this is going to need a year, at least, to open and blossom. It should hold well for a decade or more thereafter. It was surprisingly understated just now, but I think it will eventually be a contender for best in the brand.
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Wine Spectator
A bright, floral style, with lots of honeysuckle and acacia notes leading the way for lemon peel and yellow apple fruit flavors, followed by a zingy finish. Drink now through 2024.
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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.
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.
As the most historic wine-producing region in New York state, winemaking in the Finger Lakes area dates back to the 1820s and today as a region, accounts for 90% of the state’s total wine production.
Its narrow and deep lakes created by the movement of Ice Age glaciers create an environment similar to the classic Riesling-loving regions of Europe, namely Germany and Austria. The Finger Lakes retain summer heat that incidentally warms up cold winter air, making it fall down from the lakes’ steep slopes. When spring comes, the lakes, already cooled by cold winter weather, stave off vine budding until the danger of frost has subsided. The main lakes of the zone, that is those big enough to moderate the climate in this way, are the focal points of prime vineyard areas. They include Canandaigua, Keuka, Seneca and Cayuga.
While Riesling has fueled most of the region’s success, today Pinot Noir and Cabernet Franc enjoy some attention.