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Flat front label of wine

Red Newt Cellars Finger Lakes Dry Riesling 2013

Riesling from New York
  • WE92
11.8% ABV
  • WS87
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11.8% ABV

Winemaker Notes

An aromatic nose with slate, mineral and peach stone. Floral, mineral and tree fruit on the palate. Very attractive Finger Lakes Dry Riesling that is drinking well now and can cellar for 3-5 years. Riesling is the flagship variety of the Finger Lakes and produced in this dry and elegant style refreshing, intriguing and satisfying. Crisp, dry and aromatic, this wine shows classic Finger Lakes style. Flavors of orange peel, apricot and lemon curd fill the palate, while aromas reminiscent of pink grapefruit, key lime and ripe pineapple are present in the nose. This wine is an expression of the perfect climate for growing Riesling. Enjoy it today or for years to come as is ages elegantly in the bottle.

Critical Acclaim

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WE 92
Wine Enthusiast
A graceful wine, this plays the line between savory and fruity, the biscuity, leesy scent gathering into an uplifting pineapple brightness. The flavors move into the realm of stone fruits, with a vibrant acidity that links savory and sweet. That vibrancy and persistence is the wine’s most thrilling feature. Serve it with a brined pork chop.
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Red Newt Cellars

Red Newt Cellars

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Red Newt Cellars, New York
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Red Newt Cellars wines are produced from Finger Lakes grapes sourced from our neighboring grape growers whom we have long term relationships. Vinification occurs here, underneath the Red Newt tasting room.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are 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. 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 hybrid variety Vidal.

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, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very 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.

OPI40244_2013 Item# 140599