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Hermann J. Wiemer Magdalena Vineyard Riesling 2014

Riesling from Finger Lakes, New York
  • JS94
  • WE93
  • WS91
  • W&S91
12.5% ABV
Other Vintages
  • RP94
  • W&S93
  • JS95
  • WE94
  • RP93
  • WS90
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4.1 7 Ratings
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4.1 7 Ratings
12.5% ABV

Winemaker Notes

The unique traits of the Magdalena Vineyard are featured in this lush Riesling. A beneficial air exchange with Seneca Lake moderates the temperatures, creating a warmer and more protective site in the colder months and a cooling effect throughout the summer. The airflow keeps the vineyard dry, and deep soil provides room for spreading root growth. The lime silt loam soil that the site is celebrated for is crucial to the development of flavor intensity in the grapes. The resulting ripeness greets you in the nose with an intense, floral bouquet. This gives way to a fruit-driven, mouth-coating freshness that lingers for minutes after the first sip. Magdalena wines are striking and powerful, and develop very well over time– whether in the glass or in the cellar.

Critical Acclaim

All Vintages
JS 94
James Suckling
As usual, the dry riesling from Magdalena is Wiemer's most powerful dry riesling with more stone-fruit aromas alongside the floral and lemon notes, and although the wine is rich and mouth-filling, there's more than enough acidity and mineral freshness to make this as subtle as it is delicious. Another Wiemer wine with great ageing potential!
WE 93
Wine Enthusiast
Sumptuous and hedonistic, this perfumed single-vineyard bottling shines a spotlight on luscious grapefruit, guava and pineapple flavors. It's decadently fruity, but crisp acidity and a delicate crushed-mineral undertone keep it fresh and invigorating.
WS 91
Wine Spectator
Very pure, with Jonagold apple, green almond and quince flavors that stream through, carried by finely beaded acidity and backed by a long, honeysuckle-edged finish. Drink now through 2019.
W&S 91
Wine & Spirits
This dry riesling has plenty of depth, though freshness—lemony and bright—is its hallmark trait. The wine’s richer pear flavors follow that propulsive acidity, which pulls the fruit as if on a wire, leading to a crisp and lasting finish. (300 cases)
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Hermann J. Wiemer

Hermann J. Wiemer

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Hermann J. Wiemer, Other US
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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.

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Finger Lakes

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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.

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Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. 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. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

In the Glass

Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

Perfect Pairings

Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

SRKCHW035_2014 Item# 160002