100% Riesling from Seneca Lake, Finger Lakes, New York. Native yeast, Spontaneous Fermentation, Unfined, Low Sulfites.

HISTORY: Visionaries and “untrammeled lovers” of New York’s Finger Lakes wine region (according to Wine Spectator), David and Debra Whiting founded Red Newt Cellars in 1998 and Red Newt Bistro in 1999 along the East bank of Seneca Lake. Today, Kelby Russell— Red Newt’s winemaker since 2014 and a native to the area— sources grapes from select vineyards whose dramatically varied altitudes and soil types create a wide array of unique terroirs in a relatively small area. Red Newt’s white wines include Riesling, Gewürztraminer, and Pinot Gris while the red varieties include Pinot Noir, Cabernet Franc, Merlot, Cabernet Sauvignon. None of the wines have any yeast or sugar added during élevage.

ABOUT: All of the vineyards Red Newt work with for their vinifera program are located on and around Seneca Lake. To the northwest, Nut Road is comprised of limestone and sandstone and produces an aromatic, delicate Loire Valley-style Cabernet Franc used for Kelby’s rosé. To the West sits Lahoma Vineyard, Red Newt’s largest vineyard. This land is all sandstone and is one of the highest vineyards in the area. At the top of this vineyard, 1,600 ft above sea level, sit The Knoll, a parcel that is used to grow the benchmark Riesling for Red Newt. Eastern exposure.

VINIFICATION: Crushed and de-stemmed in lots with 24hr of skin contact. The juice is pressed to tanks separated by vineyard block, after which it is settled for 72 hours and racked. Spontaneous fermentation takes place in tank over 60 days, after which the wine is aged for 8 months in Stainless Steel tanks on its lees. A small amount of sulfites are added at crushing, and at end of fermentation.

TASTING NOTES: The flagship Dry Riesling from Red Newt, our goal is to make a dry Riesling suitable for everyday drinking that also has the interest and complexity to reward aging. A dry riesling that is both savory and fruity, opulent and refreshing; everything we revere in dry Riesling from around the world. Intense and intriguing smoky notes on the nose evolve to grapefruit peel with time, both of which lead to a rich mid-palate that features exotic fruit while still being steely and dry through the finish.

FOOD PAIRING: This wine will pair perfectly with Sweet & Spicy Salmon, Shellfish, River Fish, Pork, Poultry, Vegetables & Spicy Indian, Thai or Southeast Asian Curries; this wine will also pair beautifully with Fried Chicken, Fish, or Pork dishes.