Winemaker Notes
#55 Wine Enthusiast Top 100 of 2020
The finest qualities of the estate are expressed in Hermann J. Wiemer's Reserve Dry Riesling, an exclusive wine spotlighting unique characteristics from all three of their vineyard sites. Small selections of grapes are meticulously chosen from specifically identified lots, which are fermented separately and then blended to create the exquisite balance of juiciness, freshness, and minerality displayed in this specialty bottling. A brilliant, tangy nose heralds a burst of stone fruit and citrus zest on the palate. Fruit and minerality play into a lingering finish that continues to make the mouth water long after the wine is gone.
Professional Ratings
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Wine Enthusiast
Sourced from three estate vineyards (15% HJW, 20% Magdalena and 65% Josef), this reserve offers ripe aromas of apple, pineapple and apricot that are delicately perfumed with ginger and blossoms. Rounded in feel, the palate shows pineapple and peach, lifted by reverberating jolts of lemon peel and white tea. It shows great texture and depth, ending dry and stony.
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Wine & Spirits
Flinty and green at first, this leads with scents of lime and green apple, high toned but not too tart. The flavors are supple and rich, with a texture that has some give, and yet the acidity is the lasting impression, leaving a mild spiciness that suggests a pairing with Thai yellow curry.
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.