Red Newt Cellars Dry Riesling 2013
sample imgsample image only

This is a white wine imageRed Newt Cellars Dry Riesling 2013

 
Extra processing time required
Item Sold Out
While this item isn't currently available:
Wine Enthusiast 92
A graceful wine, this plays the line between savory and fruity, the biscuity, leesy scent gathering into an uplifting pineapple brightness. The flavors move into the realm of stone fruits, with a vibrant acidity that links savory and sweet. That vibrancy and persistence is the wine’s most thrilling feature. Serve it with a brined pork chop. "
This is a white wine
Item ID: #20563
Size: 750mL (wine)
Closure: Cork

Other Similar Items

Info

Item Description

Wine Enthusiast 92
A graceful wine, this plays the line between savory and fruity, the biscuity, leesy scent gathering into an uplifting pineapple brightness. The flavors move into the realm of stone fruits, with a vibrant acidity that links savory and sweet. That vibrancy and persistence is the wine’s most thrilling feature. Serve it with a brined pork chop. "

Red Newt Cellars

View all from Red Newt Cellars
Red Newt CellarsRed 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.

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!
Scroll to the top of this page