Wine Advocate 92
"The 2017 Riesling Reserve "No. 198 Single Clone" is made by Kelby Russell at Red Newt from Boundary Breaks' estate vines. It comes in with 50 grams of sugar, 8.5 of total acidity and only 8.3% alcohol. It's the one wine Boundary Breaks makes that leans to pleasing those who really prefer them on the sweet side, not just off-dry. With Kelby Russell as the winemaker, it sure won't be sloppy sweet, though. Still, this is radically different in the lineup, although not quite a dessert wine. Call it closer to an Auslese style. I tend to enjoy wines like this on their own, although there are some food pairings that would work. For all of that, it still has beautiful acidity cutting through the big fruit and sugar, fine balance and an enlivening demeanor. It's softer than the drier wines, but it's pretty delicious too. I wondered how it would do with air and warmth, and it held up just fine. It was arguably better the next day, and the day after that—it should age pretty well. Normally, I prefer the drier styles in the Finger Lakes, but this bargain might just be the best of Boundary Breaks' submissions this issue (it's close, though). Don't drink it too warm."
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."