Wine Advocate 90
The 2019 Semi-Dry Riesling comes in with 11.5 alcohol, 22 grams per liter of residual sugar and seven grams of total acidity. Not quite as aggressive as the Dry Riesling, this nonetheless shows off its nice acidity early and often. Focused, precise and pure, it has fine balance. At this price level, this (like its sibling) is a no-brainer purchase. The Dry Riesling has a lot more energy, while this is predictably lusher. Reasonable minds and personal preferences might differ as to which is better. I'd give the nod to the Dry Riesling just now, but it might depend on my mood and how I would use it.
" In 2019, budbreak and flowering started about two weeks later than normal. Temperatures during the summer were moderate, and much cooler than in 2018. August and September were cooler than average. Luckily, the weather in the fall was extremely favorable with extended periods of sunny and dry days followed by cool nights. This offered excellent conditions to fully ripen the grapes well into October.
Delicate at first then tropically ripe, brimming with apricot, nectarine and a touch of pineapple. Lemon citrus and acacia blossom balance the sweetness effortlessly.
Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings. Pork. ~ Winery notes
Dr. Konstantin FrankView all from Dr. Konstantin Frank
The Legacy of Dr. Konstantin Frank
Dr. Konstantin Frank ignited the "Vinifera Revolution" a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank's vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
A European immigrant, Dr. Frank and his family arrived in the United States in 1951. After a brief stay in New York City, Dr. Frank, a professor of plant sciences who held a Ph.D. in viticulture, moved upstate to take a position at Cornell University's Geneva Experiment Station.
Dr. Frank believed from his years in the Ukraine that the lack of proper rootstock, not the cold climate, was the reason for the failure of Vitis Vinifera vines in the Finger Lakes region. He continued to promote his beliefs and to seek a sympathetic ear, which he found in Charles Fournier, a French champagne maker and president of nearby Gold Seal Vineyards. Communicating in French, Dr. Frank revealed his research for growing the delicate European vinifera grape varieties in cold climates. For the first time the Northeastern United States could produce European varieties of wines.
In 1962, merely a decade after arriving in America, Dr. Frank founded Vinifera Wine Cellars. The winery quickly earned a reputation for spectacular Rieslings and its original planting of vines formed the backbone of New York's world-class wines and champagnes.