Winemaker Notes
The flagship Dry Riesling from Red Newt, our goal is to make a dry Riesling suitable for everyday drinking that also has the interest and complexity to reward aging. A dry Riesling that is both savory and fruity, opulent and refreshing; everything we revere in dry Riesling from around the world. Intense and intriguing smoky notes on the nose evolve to grapefruit peel with time, both of which lead to a rich mid-palate that features exotic fruit while still being steely and dry through the finish
Professional Ratings
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James Suckling
Jasmine, lime, pear and green tea on the nose. It’s medium-bodied with tangy acidity and a zesty, limey palate. Dry and flavorful finish. Persistent. Drink now. Screw cap.
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Robert Parker's Wine Advocate
The 2017 Dry Riesling, not to be released until September 2019, was sourced from Lahoma Vineyard on Seneca Lake. It comes in with just two grams per liter of residual sugar, 7.1 grams of total acidity (higher than the 2015) and 12.6% alcohol. As in the past, winemaker Kelby Russell said that they intentionally left it a bit smoky on the nose during fermentation and via lees aging "to support the fullness of fruit that develops with bottle age." Also, as in the past, there happily isn't all that much smoke. This is the big bargain in the 2017 lineup this year. It doesn't leave out much. It shows good concentration and fine structure—it seems a little more aggressive than some others, actually—and an excellent finish. This is a nice overachiever just now. It has the added bonus of being inexpensive and available. That's a hint. It should age well too.
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Wine & Spirits
Bright and citrusy, this dry white leads with scents of lemon-lime and passion fruit, with just a whiff of fusel. The flavors are tart but not bony, with a core of peach and citrus that turn dry and talc-like. It’s a lean riesling for clams.
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Wine Enthusiast
This dry Riesling displays ample depth on the nose in waves of ripe apple, peach and tangerine. Broad orchard fruit flavors are accented by tangy orange on the palate, with a gentle grip of white tea lending support.
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.