Hermann J. Wiemer Semi-Dry Riesling 2019
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This versatile, Kabinett-style Riesling is marked by a refined interplay of sweetness and freshness. Harvested in the beginning of the season, this delicate, fruit-forward wine reveals the classic flavors of the variety. The Riesling grape is known for expressing well in any range, from dry to sweet.
This semi-dry style exhibits a rich mouthfeel and a satisfying finish. Its mango-like juiciness makes this crowd-pleasing wine appropriate for summer sipping, or for pairing with a myriad of full-flavored foods.
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Wine Enthusiast
Ripe mango, papaya and pineapple jump from the glass, with zesty notes of tangerine and lime lending focus to all that richness. It’s luscious on the palate but well defined. The blend of juicy tropical fruit and pithy citrus plays well together, with a lingering tart pineapple note extending on the finish. Editors’ Choice
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Robert Parker's Wine Advocate
The 2019 Riesling Semi-Dry comes in with 24 grams per liter of residual sugar and 11% alcohol. Firm on the finish, this has its share of sugar, but much of it seems to be eaten up by the acidity. There's a lovely, long and somewhat tense finish on this big overachiever of this year. On paper this is sweeter than its sibling, the semi-dry Riesling from Standing Stone this report (although that is labeled just "Riesling"), but this tastes a bit drier, with a longer and crisper finish. Beautifully constructed, it is balanced, fresh and delicious. It should hold for at least a decade, probably more. It's a nice bargain, to say the least. There were 3,400 cases produced.
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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.
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.