Wine Advocate 92
"The 2017 Dry Riesling No. 239, made by Kelby Russell at Red Newt, comes in with eight grams of residual sugar, 7.3 of acidity and 12.3% alcohol. The winery says that the goal here is to harvest at an "unusually high degree of ripeness and then ferment the wine dry," like a German Spätlese Trocken. Clean and transparent, this is pretty gorgeous. The first claim to fame is that ripeness—it seems surprisingly rich and fruity. It then adds a hint of sugar on the end. I was thinking: "Whaaaat? Isn't this the Dry Riesling?" The hammer then comes down and the acidity takes this wine over. It balances the fruit and eviscerates the sugar. As it airs and warms, this becomes simply gripping, typically seeming like a big-time wine with a small-time price. A super bargain, this looks like the best I've seen in the brand so far (and perhaps the best table wine I've seen from Boundary Breaks). It likely will age well too, although it does have that to prove in the cellar. There were 2,500 cases produced."
James Suckling 91
"This super vibrant dry riesling is brimming with white-peach and apple-blossom aromas. Although only medium-bodied, it is both juicy and crisp, ripe and energetic. The best thing is the long, very clean and rather mineral finish."
"Bright with citrusy acidity, the aromas of sweet honeysuckle are balanced by a slightly dry minerality, and a lingering finish that makes us think of ginger and caraway. While not very bone-dry, it’s definitely drier and more savory than the Rieslings we’re used to. The sweetness here is more a complementary finish, like the way a drizzle of honey finishes a strong cup of black tea."
"...One last thing I will say–it is simply astonishing that a winery this young is doing so well so quickly. Call this a rising star."~Wine Advocate, Issue 219
Boundary BreaksView all from Boundary Breaks
"Boundary Breaks is a vineyard located on the east side of Seneca Lake in the Finger Lakes AVA of New York. In 2007, owner Bruce Murray purchased a 120-acre farm that had been in the same family since 1850. Murray's goal was to develop a vineyard that could yield Finger Lakes Rieslings that were comparable to some of the great Rieslings of Germany and Alsace. The vineyard site is exceptional. There are 70 acres of open farmland that had previously been planted to row crops like corn and soybeans. The soils are characterized as "Cazenovia Silt Loam" which is tested at an optimal pH typical of calcareous soils. These soils are considered ideal for producing complex aromatic white wines. The focus for Boundary Breaks is exclusively Riesling. There are four wines that are made in four different styles ranging from bone dry to medium sweet. The styles also utilize different clones of Riesling. The focus and dedication of the project is a revelation in the region and one which is helping redefine the potential in the the Finger Lakes AVA."