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Ravines Wine Cellars

Dry Riesling, 16 Falls Vineyard 2018

For the first time ever, Ravines has produced a single vineyard Riesling from our Estate, 16 Falls Vineyard. A gently sloping site with great afternoon sun exposure that sits next to the deepest waters of Seneca Lake, this Dry Riesling is lively, subtle and fresh with lingering mineral, apricot and lime.

Grown on shalestone soils, our estate 16 Falls Vineyard is halfway up the eastern edge of Seneca Lake. In each vintage, Ravines attempts to produce complex, unique and delicious Dry Riesling wines by isolating and / or pulling from our different vineyard sites. In 2018, the 16 Falls vineyard Riesling exhibited exceptional qualities that merited a single vineyard bottling.

 

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$22.95
 
SKU: B-RAV-16-FALLS-RIES-18
Wine Specs
Vintage
2018
Varietal
Riesling
Appellation
Finger Lakes AVA
Vineyard Designation
White Springs Vineyard
Harvest Date
October 14-19
Acid
8.1g/l
Alcohol %
12.5
Wine Spectator
90
Wine & Spirits
91
Wine Advocate
91
Wine Profile
Tasting Notes
“Dusty, wheaty, floral and mildly green, this has a lot going on. From Ravines’ limestone-inflected estate vineyard on the upper western shores of Seneca Lake, it’s just shy of bone dry, with plenty of lemon-lime flavor, and a dry mineral finish.” Wine & Spirits Magazine, 91 points; 6/15/19
Ratings
“Gentle-edged, with alluring jasmine, lemon and honeysuckle notes flowing through, while a core of creamed yellow apple flavors lingers nicely on the lengthy finish. Drink now through 2021. 2,000 cases made.” Wine Spectator, 90 points; James Molesworth, 7/12/19
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.