2011 Forge Cellars Dry Riesling

Community Tasting Notes (11) Avg Score: 90 points

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  9/5/2022 - aajder wrote: 87 Points

  Great color. The nose shows fading aromas of honey, peach, beeswax, and a hint of petrol. This is almost medium bodied on the palate with good concentration and very good class. The medium length finish features slightly drying tannins and decent acidity.

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  7/18/2017 - Viking 61 Likes this wine: 91 Points

  This a food Riesling. Not sweet, bare bones dry with a strong enough backbone to carry the upfront lemon citrus over a languishing finish that carries on like a lazy meandering upstate river - the Beaverkill. Crazy QPR. A wine for grilled shrimp, calamari, and scallops. Looking forward to a Forge wine tasting this weekend.

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  5/22/2016 - David_T wrote: 90 Points

  I really can't top RGCM's most recent note and completely agree. Mostly citrus but with some apple/pear as well; tons of acidity, lighter minerality, drinking well now but should continue to age for some time with the acid.

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  9/24/2015 - RGCM Gananda Likes this wine: 91 Points

  This wine continues to impress and improve. Over the past nine months, it has integrated quite well while retaining its hallmark acidity. Lots of lemon, pear and lime notes, but the tart citrus notes have smoothed out. The acidity is still a really solid backbone, but this time, it felt like it was much better integrated with the fruit of the wine, leading to a much smoother experience, but still nearly fully dry. Transition to the almond and mineral driven finish was also improved. This wine still has several years ahead of it.

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  12/21/2014 - RGCM Gananda Likes this wine: 91 Points

  Make no mistake, this is a big riesling, this is a food riesling and this is dry riesling. Forge Cellars rieslings have the most acidity of any that I have tried in the Finger Lakes and this is only the basic, classic riesling, not the Les Allies. Remains balanced with lemon, pear, lime and tart citrus fruit notes, but the high points of this wine are its richness while remaining fully dry, the integration of the fruit and acidity and the almond and mineral driven finish. Should continue to improve.

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