The 2013 Dry Riesling is crisp and has a nice mineral finish and is the essence of 'terroir" here in western New York. Not yet rated by the Beverage Testing Institute, the 2012 and 2011 vintages were awarded 90 points and 92 point respectively.
Storage: Fine wine is best stored away from strong light at a cool even temperature. A partial bottle should be recorked, refrigerated and consumed within a week or else used for cooking.
Aging: While Riesling is very enjoyable if consumed within a few years of vintage, it will, with proper storage, continue to improve in the bottle for three or more years.
Serving Temperature: Riesling can be served either chilled (about 45 F), but not cold, or at cellar temperature (about 57 F) for greater fragrance and flavor. Fine dry wines should never be served over ice.
Serve With: Dry or creamy cheeses, fish dishes. Lovely with Asian dishes.
Grapes Used: Riesling. The Riesling vine is hardy and resistant to disease. It is a relatively shy cropper and ripens late, but it continues to develop flavor even in fairly cool autumns.
Residual Sugar: Less than .5 %