Wine Advocate 89
The 2017 Circle Riesling is a blend of vineyards (Tango Oaks and Lahoma) coming in at 31 grams per liter of residual sugar and 7.5 of total acidity, plus 10.5 alcohol. This is supposed to be Red Newt's easy-drinking label, on the sweeter side and with a larger production (4,000 cases). Yet it has always performed well. Maybe this year it performs even better? I hesitate to be so optimistic about the entry-level, but it seems terrific this year. There is enough acidityit does have some tension on the finish on openingto herd the sugar into controlled lanes. It is fresh and fun yet just a little distinguished as well. It is transparent and adds a touch of stones on the finish. It drank beautifully the next day as well, although admittedly it did show better on the first day. Overall, it's another super bargain from Red Newt (and the Finger Lakes) this issue.~M.S.
Vinous Media 88
This is Red Newts bestselling wine, and its meant to be a semi-dry crowd-pleaser, with 31 grams per liter residual sugar. Golden yellow. Explosive green apple and flint on the nose, and a soft palate of warm citrus and a gentle, almost floral, finish.~J.W.
Red Newt CellarsView all from Red Newt Cellars
Red Newt Cellars is located on the east side of Seneca Lake in the hamlet of Hector in the Finger Lakes region of New York. Red Newt Cellars was founded in 1998 by David and Debra Whiting. Wine production was started with the 1998 vintage with a mere 1,200 cases of Chardonnay, Riesling, Vidal, Cayuga, Cabernet Franc, Cabernet Sauvignon and Merlot. The first white wines were released at the grand opening of the winery and restaurant in July of 1999.
Debra and David have received recognition from local and regional press as well as from national publications such as Food and Wine, Nations Restaurant News, and Wine Spectator. Recently, Red Newt Cellars has been named among Wine & Spirits Magazine’s 2011 Top 100 wineries of the year. The Wine Spectator describes David and Debra as “untrammeled lovers of the Finger Lakes scene,” and it couldn’t be more true. David and Debra Whiting met in the late 1980s. At that time David was working as cellar master at a Finger Lakes winery while Debra was supervising microbiology labs at Cornell University. Following a passion for food and wine, David continued his oenological career as winemaker at three different wineries in the Finger Lakes. Debra’s path led her into a gourmet cheesecake business and then an upscale catering business. When the opportunity arose in 1998, David started wine production with the 1998 vintage and the following summer Debra opened the Red Newt Bistro concurrent with the first wine releases in June of 1999. Red Newt Cellars represented the achievement of David and Debra’s longtime goal to combine their efforts and expertise in the exploration of regional wine and cuisine. Their focus was on not only producing exceptional wines and food, but also creating a synergy between them.