Hermann J. Wiemer Magdalena Vineyard Riesling 2016 Front Label
Hermann J. Wiemer Magdalena Vineyard Riesling 2016 Front LabelHermann J. Wiemer Magdalena Vineyard Riesling 2016 Front Bottle Shot

Hermann J. Wiemer Magdalena Vineyard Riesling 2016

  • RP94
  • W&S93
750ML / 12.5% ABV
Other Vintages
  • JS95
  • WE94
  • RP93
  • WS90
  • JS94
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  • W&S91
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750ML / 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

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RP 94
Robert Parker's Wine Advocate
he 2016 Riesling Magdalena Vineyard comes in with nine grams of residual sugar and 12.5% alcohol. It's fruity, dry, very aromatic and focused. Showing beautiful purity of fruit and sensual texture, this is what a lot of folks will want in a Riesling. Although nine grams of sugar isn't typically all that much in the Finger Lakes, this doesn't show a hint of austerity, at least not early on. It is also nicely concentrated. Some in the Finger Lakes focus more on that zing and zest from acidity. (Diversity in style is a great thing for a region, and I love those, too, so don't misunderstand.) Wiemer, though, has the concentration that provides a different and more accessible balance. There is still plenty of acidity here, which becomes very much clearer when you retaste it the next day. As it warms, the finish becomes far more intense on the second day tasted as this becomes drier and zippier. As with all of Wiemer's gems this issue, this only begins to show all it has with a lot of time and air. (For the record, after three days, I liked this better than the regular HJW.) The fruit still easily matches the acidity, however, and makes this perfectly harmonious. If this is fruitier and sexier on opening than most of the upper-level this issue, those are merely relative adjectives, because there is plenty of power here too. That's ultimately what will make it special.
W&S 93
Wine & Spirits
In 2016, the Magdalena Vineyard’s proximity to Seneca Lake provided a cooling effect, contributing to this wine’s exceptional depth of flavor (eight separate picks through the vineyard helped, too). Starting off with scents of peach and ripe apple, the wine has a lanolin richness, a weight that feels wholly satisfying and effortless. Though it has plenty of fine acidity, it’s not a wine of energy so much as completeness, with a cradling palate presence, an ideal foil for something rich and spicy, like a Japanese curry.
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Hermann J. Wiemer

Hermann J. Wiemer

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Hermann J. Wiemer, Other U.S.
Hermann J. Wiemer Winery Image
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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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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SKRUSHJW3116_2016 Item# 414481

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