WINEARRAY
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Red Newt Cellars
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Riesling Davis Farms Vineyard 2009

Finger Lakes, New York, USA
www.rednewt.com

100% riesling


This Riesling is off-dry and complex with aromas of peach and quince in the nose, and flavors of apricot and tangerine on the palate. The palate is smooth, focused and voluptuous, leading to crisp, dry and ethereal finish. This wine has captured the quintessential personality of Finger Lakes Riesling.The Davis family has be farming grapes in Hector, NY for generations. This Riesling comes from their vineyard on the east side of Seneca Lake, less than one mile from Red Newt Cellars. Exemplary attention in the vineyard yields fruit that is opulent, but focused. 2009 was an exceptional vintage for Riesling in the Finger Lakes, and marks the first year of Red Newt single vineyard bottlings of Riesling. Fruit from the Davis Farms Vineyard shows great extraction and structure that comes with small crops and meticulous canopy management that keeps fruit exposed to the sun and flavors concentrated.

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The Label

Producer: Red Newt Cellars
Wine (proprietary name): Riesling Davis Farms Vineyard
Vintage: 2009
Labeled as: vineyard title
Country of origin: USA
Region: New York
Area/Appellation: Finger Lakes
Classification of Appellation: ava
Classification of Wine:
Alcohol %: 11.90

The Winemaking

Winemaker: David Whiting
Assistant Winemaker: Brandon Seager
First Date of Production:
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: all destemmed
Yield of Harvest:
Method of Crush/Pressing: mechanical press Press Type: basket
Pre-fermantation Soak/Maceration: N
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: N
Type of Vessel for Fermentation: Stainless Steal/Inox
Size of Vessel:
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: Y
Fermentation Style: Naturally Occured
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 0
Pumped Over/Cap Agitation: N
Malolactic Fermentation: Y    Percent: 100.00%
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Stainless Steal/Inox
Origin of Barrels (if used):
Size of Barrels Used: 0
Length of Maturation: 0 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 0000-00-00
Age in Bottle Before Release: 0 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Natural Cork
Bottled with SO2: Y
Alcohol %: 11.90
Residual Sugars (Gram/Liter): 1.9
Total Acidity (Gram/Liter): 8.20
Total Ph: 3.00

The Vineyard

Total Vines Planted:
Density of Vines:
Wine Vineyard: Single Vineyard
Source Vineyard: Sourced from other Vineyards
Exposition of Vineyards: SW, W
Soil Type(s):
Elevation of Vineyards:
Vineyards Description: Lakeside
Average Age of Vines:
Farming Methods: Sustainable
Irrigation: irrigated
Additional Vineyard Information: