TASTING NOTES
Ripe and tropical, harmonizing fresh lime juice, fresh citrus and petrol stoniness from the Keuka vineyards with cantaloupe and apricot from the Seneca vineyards. Behind the zingy freshness is a rich body and a discreet creaminess which forms energy, brightness, and persistence.
VINEYARD NOTES
Riesling was first brought to the Finger Lakes by our founder. Those original vines dating back to 1958 are still in production. Riesling blocks on our Keuka vineyard were planted in 1958, 1962, 1968, 1976, 1999, 2006, and 2012 with various clones (88, 90, 11, 318, 239, 49, 110, 38). Soils here are shallow, shale-based which add minerality, acidity, and elegance. Riesling was planted in 2007, 2008, 2010, and 2012 on our Seneca estate vineyard with 90 and 356 clones. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. A small portion of the grapes come from Eric Volz Vineyard, just north across the road from Dr. Konstantin Frank’s plantings on Keuka Lake. Riesling was planted in 1985.
WINEMAKER NOTES
The growing season of 2023 presented many opportunities and challenges. The winter was mild, with low cold stress on the vines. This led to an uncharacteristically warm spring, causing the vines to begin budburst early. In mid-May, the entire region experienced a freeze event that only happens once in a century. The freeze caused a loss of 10%-50% of buds, depending on location and grape variety. The reduction in buds per vine led to a concentration of the resulting grapes, which were of high quality. The ripening and harvest period from August to October followed the typical pattern for the Finger Lakes region, with warm days, cool nights, and occasional rainfall.
VINIFICATION
De-Stemmed. Direct Press.
VESSEL
Stainless Steel. Temperature Controlled.
FERMENTATION
Unoaked. 5 Months Lees Aging.
ÉLEVAGE
Unoaked.
ACCOLADES
Recipe by Paul, Wine Club Manager
Ingredients:
2 Cloves Garlic, minced
3-pound Boneless Pork Loin
6 Sprigs Fresh Sage
1/2 Lemon
Salt and Pepper to taste
2 tbsp Olive Oil
1 medium Onion, sliced
3 Sprigs Thyme
2½ Cups Chicken Stock
½ Cup White Wine
Sage Sprigs for garnish
Process:
Preheat oven to 350 degrees. Chop half of the sage leaves and insert with the garlic into the center of the pork, then roll and tie the pork. Squeeze the half lemon over the pork and season the meat with salt and pepper.
Heat the oil in a heavy Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
Remove the pork loin to a serving dish and keep it warm. Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve with Dr. Frank’s Dry Riesling.
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