This wine continues to show quite well. Served on the cold side of chilled and showed a very aromatic nose and great fruit-acidity balance. The acidity is still strong, but has blended into the body of the wine a bit more, resulting in a more complete bottle. Fruit retained its brightness and complexity and finished strong. Certainly has the qualities to last. Very well done Finger Lakes dry riesling.
Most Finger Lakes "dry rieslings" have very noticeable residual sugar. Winemakers here know they taste and sell better that way. This wine is the exception. Nose of minerals and petrol. Somewhat bitter palate becomes more forthcoming with air and warmth showing amazing fruit and and acidity. Loooong finish. This is a white that can age and perhaps gain a point or two.
Attention all dry riesling lovers. If you come to US, you must go to Finger Lakes. I spent a couple of years living near Washington state, the biggest producers of riesling in the country and most of their regular riesling is cloyingly sweet. Even what they call "dry" riesling is really "off-dry". Have these people not tried Alsatian riesling? OK, I may be a bit of a riesling snob and there are some very good off-dry and sweet rieslings around the world (well actually only in Germany in my experience) that have matching acid. Very hard to pull off and not even necessary, in my opinion, given how good dry riesling can be (I am one of a tiny subset of Aussies who are very proud of our dry rieslings). I was in despair, but luckily USA is a big country and New York state goes for dry rieslings in a big way. In the nose, I'm getting tropical fruit and caramel apple with good height. Still a little closed but I dare say that this one will age well as it seems very balanced. In the mouth, minerals, sherbet and citrus - big and still good height. On the finish good acid with a hint of buttered popcorn. Moreish. Riesling lovers rejoice!
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