Versatile, Kabinett-style Riesling from the Finger Lakes, NY. It is marked by a refined interplay of sweetness and freshness. Harvested in the heart of the season, this fruit-forward wine exhibits a rich mouthfeel and a satisfying finish. Its juiciness means this crowd-pleasing wine is appropriate for drinking on its own or with spicier dishes.
Cold Fermented 7+ Months, No fining or filtering agents, Whole Cluster Pressed
1.9% Residual Sugar (just a touch sweet)
Food Pairings: Asian cuisine, poultry, shellfish
Hermann J. Wiemer is regarded as one of the pioneers of viticulture and winemaking in the Finger Lakes. He's a native of Bernkastel, Germany who emigrated to the Finger Lakes in the 1960s. Meticulous viticulture and strict ecological standards enable them to produce estate wines of balance, complexity, and focus. Every growing season multiple cover crops are planted throughout the vineyard rows to promote soil structure and attract beneficial species. They have eliminated herbicide use in the vineyards, focusing instead on the unique advantages of a more resilient, robust ecosystem. All estate fruit is hand-harvested and hand-sorted. Multiple passes through each row during harvest ensure capturing exact levels of ripeness. Fermentations rely on indigenous and ambient yeasts, resulting in additional lees contact and a distinct textural component. No fining and filtering additives.
Hermann’s first Riesling and Chardonnay vintages won Gold in New York competitions. Over the last thirty years, Hermann’s consistency and quality have earned the winery a reputation for being one the nation’s best white wine producers. In the 90s Saveur Magazine declared that “Hermann J. Wiemer produces the finest American grown Riesling”.
In 2003, Hermann’s long-term apprentice Fred Merwarth took charge of winemaking and vineyard management. Fred’s talent and ambition brought fresh energy and vision to the winery, placing it on a new trajectory. In 2007, Hermann officially retired, handing over the winery to Fred, who partnered with his university friend, Swedish agronomist Oskar Bynke, to carry on Hermann’s legacy.
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