Red Newt Cellars 'Lahoma Knoll' Riesling 2014

Each : $28.95
Case: $347.40 
Red Newt Cellars 'Lahoma Knoll' Riesling 2014

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WA: 92
JS: 94
VM: 95
Item Number: 27400
Vinous Media 95
"An extraordinary wine, this is Finger Lakes dry Riesling at its finest. The nose is an exotic combination of kefir lime, lemon candy, mint, and thyme. The palate is just as expressive as the nose, offering a perfect balance between flesh and acid—rather than one swelling as the other dwindles, they march in sync from entry through to finish. A wine of remarkable intensity and purity, the 2014 The Knoll concludes with an epic finish of tremendous mineral depth. 5 grams per liter residual sugar."~K.W.

James Suckling 94
"Really concentrated but also beautifully balanced with the white-peach, grapefruit and mineral flavors that are really ripe and build to a powerful and complex finish that doesn't want to stop. Already very impressive, but could well gain in that complexity with more ageing. Should easily carry a decade in the cellar."~J.S.

Wine Advocate 92
"The 2014 Riesling "Lahoma Vineyards - The Knoll" is the second vintage of this bottling. Not likely to be released until spring 2017, it comes in with 5 grams per liter of residual sugar and 12.6% alcohol. Call this an early look, since we've certainly seen some evidence that Red Newt's Rieslings blossom and improve with age. Quite dry, it shows off the big acidity that the winery clearly likes (I do, too) and a lively, fresh feel. The big finish has the promise of fine things to come as this ages. It is simply gripping and intense. The future seems bright here. It may yet be entitled to an uptick."~M.S.

Customer Reviews

5/5 stars
Lovely NY Riesling - I bought six more of these because it is such a beautiful wine, and would love to see it age.
Posted by  on 12/27/18  [Verified]
4/5 stars
Posted by Anonymous on 4/10/19

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Information about Red Newt Cellars 'Lahoma Knoll' Riesling 2014

Bottles per case: 12

Type: New York White

Winery: Red Newt Cellars

Region: New York >  Seneca Lake

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