Red Newt Cellars, Dry Riesling, Finger Lakes, United States, 2016


This is Red Newt’s flagship Riesling, intended for everyday drinking but sufficient in complexity to reward cellaring. It is from a single block in the high-elevation, sand- stone and loam dominated Lahoma vineyard. It spends three days on its skins for a touch of phenolic extraaction and is allowed a spontaneous ferment.


Kelby describes the style as “smoky’ and the aromatics are indeed intense with pithy, grapefruit notes. Rich and full in the mouth with stone and exotic fruit and a hint of white pepper, with vibrant acidity and finishing dry with a hint of sweetness.

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