TASTING NOTES
The 2025 Dry Riesling is intensely aromatic and expressive, opening with vibrant notes of orange zest, ripe apricot, pineapple, and delicate acacia blossom. Beneath the fruit lies a distinct steely character and classic shale-driven minerality that reflect the vineyard’s cool-climate origins. Rich and ripe on the palate, the wine is balanced by crisp apple acidity that brings energy and precision to the concentrated fruit flavors. The finish is long and layered, carrying both bright citrus and mineral tension well beyond the final sip.
VINEYARD NOTES
At a time when conventional wisdom held that only native grape varieties could survive New York winters, Dr. Konstantin Frank planted the region’s first Riesling vines in 1954, followed by the founding plantings of the current Keuka Lake estate vineyard in 1958. His vines flourished, and by the 1960s he was producing Rieslings that captured critical attention and proved the Finger Lakes had the potential to stand among the world’s great wine regions.
The wine was originally released under the name Johannisberg Riesling until regulatory changes in the 1990s prompted the winery to divide the portfolio and adopt the names that define the range today: Dry Riesling and Semi-Dry Riesling. That labeling distinction was intentional and forward-thinking. While most wine regions around the world simply call their wines Riesling, Dr. Frank’s approach of clearly communicating style set an expectation for the consumer and helped shape the identity of an entire region. Dry Riesling as a category has since become synonymous with the Finger Lakes itself.
WINEMAKER NOTES
At harvest, fruit is picked in the cool of the early morning to minimize oxidation from the very first moment of contact. From there, an anaerobic philosophy governs the entire process, dry ice and careful handling keep oxygen away from the juice at every stage, preserving the wine’s natural freshness and intensity.
Fermentation takes place in stainless steel at cold temperatures, a deliberate choice that promotes purity, maximum aromatics, and allows the varietal character of Riesling to speak clearly without interference. Specially selected German yeasts are used with intention: yeasts that push the wine toward mineral and citrus notes are chosen for the Dry Riesling, while yeasts that develop more floral or tropical character are reserved for the Semi-Dry. The result is two wines that are distinct from the same fruit.
The selection process for the final blend is where the winemaking team’s commitment to quality becomes most tangible. Between 40 and 50 individual selections are evaluated completely blind, tasted repeatedly through fermentation, after fermentation, and once finished. The goal is to identify the tanks that best express the classic character of the Dry Riesling: purity, freshness, citrus focus, and mineral precision. It is a process of creating a tapestry of flavors and complexity.
VINIFICATION
De-Stemmed. Direct Press.
VESSEL
Stainless Steel. Temperature Controlled.
FERMENTATION
Unoaked. 5 Months Lees Aging.
AGING
Unoaked.
ACCOLADES
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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