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Dry Riesling 2020

Our classic dry style of Riesling made from vines dating back to 1958 from both our estate vineyard sites.

Ripe and tropical, harmonizing fresh lime juice, fresh citrus and petrol stoniness from the Keuka vineyards with cantaloupe and tangerine from the Seneca vineyards. Behind the zingy freshness are a rich body and a discreet creaminess which form a well-balanced union ideal for long-term aging.

Pair with Apples, Soft Cheeses, Chicken (Poached, Lightly Prepared), White Fish (Lightly Prepared), Salad (Green Fruits, Seafood), Green Vegetable Dishes, Sushi.
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Wine Specs

Vintage 2020
Varietal Riesling
AGING Unoaked. 5 Months Lees Aging.
Alcohol % 12

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TASTING NOTES

Ripe and tropical, harmonizing fresh lime juice, fresh citrus and petrol stoniness from the Keuka vineyards with cantaloupe and tangerine from the Seneca vineyards. Behind the zingy freshness are a rich body and a discreet creaminess which form a well-balanced union ideal for long-term aging.


VINEYARD NOTES

Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38). Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. A small portion of the grapes come from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank’s plantings on Keuka Lake. Riesling was planted in 1985.


WINEMAKER NOTES

Hot and dry is a great way to describe the 2020 growing season. The trend of late bud break continues, beginning in mid-May. A month later in mid-June, most varieties began flowering and fruit set. Between bud break and fruit set, it was warm and dry with only considerable rainfall a handful of times. This allowed the bunches to fertilize properly. Throughout the growing season we were blessed with hot and dry conditions. This kept disease pressure very low. Luckily, our old vines are able to withstand drought conditions. The warm and dry weather continued into the fall allowing us to fully ripen grapes well into October. The 2020 vintage was one of the best years in recent memory.


VINIFICATION

De-Stemmed. Direct Press.

VESSEL

Stainless Steel. Temperature Controlled.

FERMENTATION

Unoaked. 5 Months Lees Aging.

ÉLEVAGE

Unoaked.

ACCOLADES

Boneless Pork Loin

Recipe by Paul, Wine Club Manager

Ingredients:

2 Cloves Garlic, minced
3-pound Boneless Pork Loin
6 Sprigs Fresh Sage
1/2 Lemon
Salt and Pepper to taste
2 tbsp Olive Oil
1 medium Onion, sliced
3 Sprigs Thyme
2½ Cups Chicken Stock
½ Cup White Wine
Sage Sprigs for garnish

Process:

Preheat oven to 350 degrees. Chop half of the sage leaves and insert with the garlic into the center of the pork, then roll and tie the pork. Squeeze the half lemon over the pork and season the meat with salt and pepper.
Heat the oil in a heavy Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
Remove the pork loin to a serving dish and keep it warm. Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve with Dr. Frank’s Dry Riesling.

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