Hermann J. Wiemer Dry Riesling Reserve 2015
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Enjoy now with a host of dishes, especially fattier seafoods, broiled or roasted meats, and any kind of spice.
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Wine Enthusiast
Orange blossom and lemon zest perfume this intensely aromatic dry Riesling. Plump yellow cherry and tangerine flavors build on the palate, invigorated by racy zips of acidity and crushed-stone minerality. Buoyantly pretty yet firmly structured to improve at least another decade.
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Robert Parker's Wine Advocate
The 2015 Dry Riesling Reserve comes in with nine grams per liter of residual sugar and 12.7% alcohol. A blend of the single vineyard offerings this issue (HJW–57%; Josef–39%; Magdalena–17%), this takes the regular Dry Riesling and supercharges it, adding a bit more concentration and a fresher, livelier feel. While some styles in the Finger Lakes aim for intensity, this aims for balance. Every hair is in place. Yet, it is deep, fresh and transparent. It should only get better in the cellar and age well. It does need to show just a bit more character to justify (or improve) its score, but that should be easy to come by in time. Very fine, it is still probably a step or two behind the 2014.
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Wine & Spirits
In a halbtrocken style, walking the line between savory and fruity, this has a wheaty scent to go along with its pineapple accents. It smells rich, but feels mouthwatering and pure, the flavors carried effortlessly by zippy lemony acidity; for salmon crudo.
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Hermann Wiemer was born in Bernkastel, Germany into a family with 300 years experience in making the distinguished vinifera wines of the Mosel Valley. He arrived in the United States in 1968 already well versed in the European tradition of fine winemaking. To this heritage he added the skill of grafting fragile vinifera vines onto sturdy American rootstock.
In 1973 he bought 140 acres on the west side of Seneca Lake, which he planted with a variety of European vinifera grapevines. Visitors who wish to see these vines, along with ponds and the six acre nursery, can take the popular Vineyard Walk through the property.
The Winery, which produces 12,000 cases each year, was designed in 1982 by an award winning team of Cornell architects. Enclosed within the shell of a seventy-year-old scissor-trussed barn, it accommodates a laboratory, tasting and retail sales, a wine production area and a private tasting room. Its unique white cathedral-like interior counterpoints the bare wooden walls and sleek Italian stainless steel tanks.