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TASTING NOTES

The 2025 Semi-Dry Riesling is intensely aromatic and inviting, offering expressive notes of ripe peach, apricot, pineapple, mango, and orange blossom. Layers of juicy stone fruit and tropical fruit are complemented by subtle citrus accents and delicate floral aromas.

On the palate, a touch of natural sweetness enhances the wine’s rich fruit character while the vibrant Finger Lakes acidity provides lift, freshness, and balance. Flavors of peach nectar, ripe apricot, pineapple, and crisp apple unfold across the palate, supported by a gentle mineral undertone that reflects the region’s shale-rich soils. The finish is long, refreshing, and beautifully balanced, showcasing the signature interplay of sweetness and acidity that has made Finger Lakes Semi-Dry Riesling one of our most celebrated wine styles.

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

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.

The Semi-Dry Riesling follows a unique path from vineyard to bottle. Fruit is harvested at different stages throughout the season, allowing the winemaking team to build layers of ripeness, flavor complexity, and balance into the final blend. Fermentation takes place in stainless steel tanks and are conducted at a wider range of temperatures than those used for the Dry Riesling, encouraging greater fruit expression and aromatic development. Some fermentations are stopped early to preserve natural residual sugar, while others are allowed to ferment completely dry.

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 final blend captures the hallmark character of the Semi-Dry Riesling: vibrant fruit, expressive aromatics, and perfect harmony between sweetness and acidity.

VINEYARD

A blend of Seneca and Keuka Estate vineyards.

VINIFICATION

De-Stemmed. Direct Press.

VESSEL

Stainless Steel. Temperature Controlled.

FERMENTATION

Traditional. No Malolactic Fermentation. Semi-Dry. 2.6% Residual Sugar.

AGEING

Unoaked.

ACCOLADES