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Lamoreaux Landing Finger Lakes Dry Riesling 2009

  • W&S92
750ML / 0% ABV
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  • WE88
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750ML / 0% ABV

Winemaker Notes

A signature Lamoreaux Landing Riesling presenting intense notes of peach, apricot and lemon in harmony with an edge of minerality. The palate is treated to refreshing flavors of green apples and peaches with a persistent finish. Pair with meats, cream sauces, or mild Asian cuisine.

Critical Acclaim

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W&S 92
Wine & Spirits
Lamoreaux's dry riesling has a leafy scent of parsley to go along with notes of green apple and grilled peach. Its flavors fall toward leaner peach notes, with a fresh acidity and minerality that suggest a lively pairing with lake trout.
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Lamoreaux Landing

Lamoreaux Landing

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Lamoreaux Landing, Other U.S.
At Lamoreaux Landing, we believe in sound environmental management practices, which minimize the use of synthetic fungicides, pesticides, fertilizers, fuel, energy and waste. These "green" decisions not only protect the health of our employees, consumers, and neighbors, but also insure our economic viability and continued ability to grow and deliver the best possible wine products for generations to come.

Lamoreaux Landing controls over 100 acres of planted vineyards on the eastern hillsides of Seneca Lake. These holdings are separated into more than 20 different vineyard blocks, and are intensely managed to yield only the finest lots of estate-grown fruit for our award-winning, cool-climate, estate-bottled varietals. While Riesling and Chardonnay are the most prevalent, Lamoreaux also manages estate vineyard blocks of Cabernet Franc, Gewurztraminer, Merlot, Pinot Noir and Cabernet Sauvignon.

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New York

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Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.

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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.

OZWNY_001_2009 Item# 106755