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Ravines Wine Cellars

Dry Riesling, White Springs Vineyard 2016

“Sourced from vines on limestone soil, this is bright, lively and refreshing as it dances across the palate... Showing fine concentration, precision and a long finish, this has the opportunity to become even more special in time.” 92 points, Wine Advocate

 

 

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SKU: B-RAV-WSRIES-16
Wine Specs
Vintage
2016
Varietal
Riesling
Appellation
Finger Lakes AVA
Vineyard Designation
White Springs Vineyard
Harvest Date
October 14-19
Acid
8.1g/l
Residual Sugar
0.3
Alcohol %
12.5
Wine Spectator
91
Wine Advocate
92
Wine Profile
Tasting Notes
“Very attractive candied-lemon and apricot aromas that are ripe and fresh. Concentrated and racy, this remarkably powerful dry riesling for the Finger Lakes packs quite a punch, yet remains very clean and crisp. Drink or hold.” 91 points, James Suckling
Ratings
“This has lovely purity and cut, with jasmine, white peach, lemon curd and star fruit notes racing through, inlaid with seamless acidity and extending through a long, mineral-tinged finish. Drink now through 2020.” 91 points, Wine Spectator, James Molesworth
Awards
“Sourced from vines on limestone soil, this is bright, lively and refreshing as it dances across the palate... Showing fine concentration, precision and a long finish, this has the opportunity to become even more special in time.” 92 points, Robert Parker's The Wine Advocate; Mark Squires
Vineyard Notes
Clones 198, 239, and 90 grown at the White Springs Vineyard, which consists of Honeyoye loam soils over limestone. An exceptionally warm and sunny growing season resulted in very ripe and small clusters. The grapes were harvested between October 14th and 19th, with harvest brix ranging from 22.0 to 22.8 and a yield of 2.5 to 3 tons per acre.
Production Notes
Hand harvested grapes from White Springs vineyard were whole cluster pressed with a portion given skin contact prior to pressing. All components were fermented at low temperature (54F - 60F) in temperature controlled stainless steel tanks. After racking, components were aged on the lighter lees over winter until April.