Wine Advocate 90
"The 2014 Dry Riesling has 6 grams per liter of residual sugar and 11.8% alcohol. Classic, transparent and fresh, this opens tight and a bit closed, but it is gripping on the finish with fine tension. Precise, focused, solid in the mid-palate for the style and just a little austere, this will likely drink a lot better next year, but it is a beauty in the making. It is also a fine value, another great example of how FLX tends to over-deliver in this category. This will be released on August 1. One of the region's finest properties and one of my favorites, Red Newt believes in structure and acidity. The Rieslings are lessons in terroir. As time goes on, that terroir focus keeps getting more detailed and more interesting. They aren't making soft and sloppy here, but the zest, zing and focus make them extremely impressive."
Vinous Media 92
"The sophisticated sibling to Red Newt’s off-dry Circle, the 2014 Dry Riesling represents an enormous value relative to its quality. The nose is flinty and bright, with aromas of lemon ice, white peach, and anise. The palate is juicy and bracing, with good weight to the flesh and a spicy citric finish, redolent of kumquat. 6 grams per liter of residual sugar."
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.