This is Red Newt’s flagship Riesling, intended for everyday drinking but sufficient in complexity to reward cellaring. It is from a single block in the high-elevation, sandstone and loam dominated Lahoma vineyard. It spends three days on its skins for a touch of phenolic extraction and is allowed a spontaneous ferment. Kelby describes the style as “smoky’ and the aromatics are indeed intense with pithy, grapefruit notes. Rich and full in the mouth with stone and exotic fruit and a hint of white pepper, with vibrant acidity and finishing dry with a hint of sweetness.
Producer Information: Red Newt
The Red Newt website proclaims that they are producers of life changing rieslings.
These wines from the Finger Lakes region of New York State certainly have their fans. When John Winthrop Haeger, author of Rielsing Rediscovered . Bold, Bright and Dry, conducted a tasting for us on dry Riesling he picked it out their wines as one of the best dry rieslings in the world.
The winery was set up in 1998 by Debra and David Whiting. David had been making wine for other Finger Lake producers and quickly established a name for Red Newt ( Wine & Spirits Magazine’s Top 100 wineries of the year) . These days the winemaking is under the control of Kelby Russell who return to the US having worked at top Aussie producers Pipers Brook and Yalumba.