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Red Tail Ridge Estate Dry Riesling 2012

Riesling from New York
  • WE90
12% ABV
  • WE91
  • WE89
  • WS87
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12% ABV

Winemaker Notes

Aromas of lime zest, tangerine, candied ginger, and wet stone with subtle floral/jasmine notes. The palate has bright lime juice and citrus up front, accentuated by notes of white peach, minerality, and grapefruit. Full mouthfeel mid palate followed by clean, crisp, mouth-watering acidity in the finish.

Critical Acclaim

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WE 90
Wine Enthusiast
Lusciously ripe peach and nectarine on the nose of this Riesling belie a palate that’s remarkably herbal, elegant and dry. It’s concentrated, with flavors of apple skin and citrus, and finishes long, with refreshing tea-leaf astringency. Editors' Choice
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Red Tail Ridge

Red Tail Ridge

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Red Tail Ridge, New York
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Red Tail Ridge is a 32 acre vineyard and winery located on the western shore of Seneca Lake in the Finger Lakes region of up-state New York. It is named after the two nesting pair of hawks who live in the woods surrounding the vineyard. They are our constant companions when we are working on the vines. We are a husband and wife team, so vineyard development, winegrowing, winemaking and marketing are currently divided up between us, Mike Schnelle and Nancy Irelan.

At Red Tail Ridge Winery we specialize in limited production wines because we believe that quality is more important than quantity. Keeping our production down allows us to better monitor the details of the wine making process. We produce small-lots (sometimes less than 50 cases) to further preserve and enhance the varietal characteristics that we generate in the vineyard.

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.

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 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 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.

WWH129494_2012 Item# 124216