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Mark Squires - Robert Parker's Wine Advocate
The 2016 Dry Riesling Reserve comes in with eight grams of residual sugar, which in the Finger Lakes makes it dry, and 12.7% alcohol. A blend of the winery's vineyards, it is 50% Josef, 30% HJW and 20% Magdalena. As is always the case, this takes the regular Dry Riesling and adds some concentration but also some focus. The fruit seems more lifted and better defined, while the finish is certainly longer and more intense. It also seems just a little drier, yet somehow richer. Ultimately, it seems pretty friendly and rather sexy, relatively speaking. If you're wondering what you get by trading up, that's what you get. Three days later, this is still fruity, friendly and fresh. At the moment, the stylistic difference between this, the lower-level and the upper-level is more important than the qualitative one. As they all age, however, they will separate. This will take over versus the regular Dry Riesling and will, in turn, be surpassed by things like the Magdalena. For the moment, this is a sweet spot in the lineup. Let's see what it looks like in a few years.
"The finest qualities of the estate are expressed in our Reserve Dry Riesling, an exclusive wine spotlighting unique characteristics from all three of our vineyard sites. Small selections of grapes are meticulously chosen from specifically identified lots, which are fermented separately and then blended to create the exquisite balance of juiciness, freshness, and minerality displayed in this specialty bottling. A brilliant, tangy nose heralds a burst of stone fruit and citrus zest on the palate. Fruit and minerality play into a lingering finish that continues to make the mouth water long after the wine is gone.
FOOD PAIRING: Asian cuisine, Chicken, Pork." Winery
