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Dry Riesling 2021

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

Delicate and elegant, harmonizing lime zest, granny smith apples, and mineral stoniness from the Keuka vineyards with fresh citrus and nectarine from the Seneca vineyards. The zingy freshness brings energy, brightness, and persistence.

This delicate Dry Riesling with elevated acidity pairs best with soft goat cheeses, simply prepared chicken or pork dishes sauteed or grilled, lightly prepared white fishes, salmon, or scallops, and greens salads.
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Wine Specs

Vintage 2021
Varietal Riesling
AGING Unoaked. 5 Months Lees Aging.
Alcohol % 12

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TASTING NOTES

Delicate and elegant, harmonizing lime zest, granny smith apples, and mineral stoniness from the Keuka vineyards with fresh citrus and nectarine from the Seneca vineyards. The zingy freshness brings energy, brightness, and persistence.


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

“We began 2021 with a milder winter resulting in fewer buds damaged from the cold. The growing season in 2021 was more typical for the region with cooler temperatures and adequate rainfall. The wines from this vintage will have crisp acidity balanced by delicate fruit flavors providing great structure. The Reds and Whites should age well as evidenced by our wine library going back to the 1962 vintage.”
-Frederick Frank


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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