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Ravines White Springs Vineyard Dry Riesling 2015

Riesling from Finger Lakes, New York
  • W&S93
  • JS92
  • WS91
  • RP90
12.4% ABV
  • RP92
  • WS91
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3.9 13 Ratings
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3.9 13 Ratings
12.4% ABV

Winemaker Notes

The White Springs Vineyard yields a fruitier expression of Riesling with tangerine, peach, citrus and underlying minerality from the limestone soil.

Critical Acclaim

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W&S 93
Wine & Spirits
Morten Hallgren had been making the wines at Carl Fribolin’s White Springs Vineyard in Geneva before he purchased the 42-acre property in 2012 and made its winery the base for Ravines. He is getting the hang of this gently sloped block of riesling, producing a softly assertive wine with tension between delicate lemon-lime fruit and tangy, salt-flecked, mineral persistence. It would benefit from some cellar time to serve with grilled barramundi.
JS 92
James Suckling
Another excellent dry riesling from Ravine's estate vineyard that's attained even more concentrated and supple levels than the excellent 2014, which it at least matches. Better in 2018 and capable of long ageing.
WS 91
Wine Spectator
Intense, featuring a jasmine oil note followed by pure yellow apple, star fruit and chamomile flavors. The finish is seriously long, with rapier cut and a lingering talc hint. Drink now through 2022.
RP 90
Robert Parker's Wine Advocate
The 2015 Dry Riesling White Springs comes in with 12.4% alcohol and just three grams per liter of residual sugar and over eight of total acidity, which makes it quite dry. For all of its mouth pucker and tartness, it also beautifully expresses its fruit, showing some stones and steel under the acidity. The regular Dry Riesling is also a bit tart, but lacks that complexity on the finish. Focused, elegant and precise, this should age pretty well, too. It will probably be a bit better at the end of the year than it is now.
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Ravines

Ravines

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Ravines, Finger Lakes, New York
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Ravines was created by Morten and Lisa Hallgren in 2000. Morten, a French-trained oenologist, came to the Finger Lakes from his family’s centuries-old estate in the South of France. He and his wife and business partner, Lisa, convinced of the potential for fine winemaking in the Finger Lakes, opened their original tasting room on 17 acres of sloped, shale stone soils nestled between two deep ravines on Keuka Lake.

They focus on making fine, classically-styled wines that allow for the cool-climate characteristics to be shown without compromise - creating their own unique expression within the Finger Lakes wine region.

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.

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.

RVLRIRG15RIWS_2015 Item# 314042