From: Seneca Lake, Finger Lakes, New York, USA
Varietal: Riesling
Taste & Critical Acclaim: The 2019 vintage combines a unique macadamia and almond nose with an energetic saltiness backed by classic herbs and field florals, white stone-fruit, and citrus acidity.
“A bright, high-pitched version, with honeysuckle and chamomile notes leading the way for white peach and lemon curd details. A subtle talc thread adds tension to the finish. Very pretty.” –Wine Spectator, 91 Points
“Chamomile, white peach, lemon and cream on the nose. Hint of hazelnut, too. It’s medium-bodied with sharp acidity and a lemony, nuanced palate. Some roundness and texture. Dry. Drink now or hold.” –James Suckling, 91 Points
Pairing: Dry Riesling, known for its crisp acidity and mineral undertones, pairs excellently with food. It works particularly well with seafood, such as smoked salmon, sushi, or grilled fish, thanks to its ability to cut through the richness of these foods. The wine's robust acidity makes it an excellent match for spicy and aromatic dishes from Asian cuisines, like Thai or Vietnamese, where it can balance the heat and enhance the herbal flavors. When it comes to meat, dry Riesling complements white meats such as chicken and pork, especially if cooked with fruit-based sauces or aromatic herbs. Its freshness pairs equally well with vegetarian dishes that feature fresh greens, herbs, mild vinaigrettes, and sweet root vegetables like carrots and beets. Cheese lovers will find dry Riesling versatile enough to accompany soft cheeses like goat cheese or stronger ones like blue cheese, effectively balancing their richness and saltiness. Additionally, this wine is a traditional choice for German and Alsatian cuisines, where it can accompany dishes like sauerkraut and sausages or schnitzel, reflecting its regional roots and enhancing these conventional flavors.
Massaman Curry by Naz Deravian
About. Forge Cellars is a collaborative effort based in the Finger Lakes region of New York. It was founded by three friends: French winemaker Louis Barruol of Château de Saint Cosme in Gigondas, Richard Rainey, and Justin Boyette. This partnership aims to reflect the unique terroir of the southeastern side of Seneca Lake through their winemaking.
Louis Barruol, with his deep roots in a 14-generation winemaking tradition, brings a wealth of experience and a connection to French viticultural techniques, which are integral to the philosophy of Forge Cellars. The winery crafts bone-dry Riesling, cool- climate Pinot Noir, Cabernet Franc, and Chardonnay. They focus on expressing the unique characteristics of each vintage and the diverse terroir of their region through careful vineyard selection and winemaking practices. The approach at Forge is grounded in minimal intervention techniques, aiming for the purest expression of their vineyards, including indigenous yeast fermentations and minimal use of sulfur.
Their "Classique" bottlings are particularly significant as they aim to consolidate the various elements of each site into a perfectly balanced expression of the vintage. The vineyards span an eight-mile stretch along southeast Seneca Lake, notable for its diverse soil types and providing an ideal landscape for expressing the nuanced differences in their wine.
Forge Cellars has made a name for itself by not only producing high-quality wines but also by contributing to the economic revitalization of the Finger Lakes region, highlighting the integral relationship between the local community and the wine industry.
The soils around Seneca Lake are predominantly well-drained and composed of shale, limestone, gravel, and silt. These mineral-rich soils contribute to the distinctive minerality in the wines, especially the Rieslings, for which the region is renowned. The
lake itself plays a crucial role in the local terroir. The vineyards around Seneca Lake are often planted on sloping hillsides, which helps with sun exposure and drainage, essential for grape quality. Proximity to the lake is critical; the lake’s massive volume moderates the surrounding area's temperature, creating a microclimate that extends the growing season and reduces the risk of frost, which can be particularly damaging in the colder months.
Seneca Lake, the largest and deepest Finger Lakes, is a heat reservoir. It absorbs heat during the summer and releases it during cooler months, softening the climate extremes typical of the northeastern United States. This temperature moderation effect extends the growing season, giving the grapes more time to develop complexity and varietal character before harvest. The region receives ample rainfall, but the timing and amount can vary significantly yearly, influencing vine growth and grape maturity. Managing vine canopy and soil health is crucial to mitigate the impact of excessive or insufficient rainfall.
Wine Notes: From The Producer: Caywood Vineyard is a living, breathing museum. Charles Fournier planted This collection of vines without clonal selection in the early 1970s. It’s a site founded in history and ingenuity when the Finger Lakes were beginning to realize the promise and capabilities of grape-growing in the region. The expression of Caywood Riesling is constantly evolving, yet the wine retains a signature profile dominated by herbs and spices rather than fruit.
As Prohibition ended, Charles Fournier, winemaker and production manager at Veuve Clicquot Ponsardin in France, was recruited to work for Urbana Wine Company on Keuka Lake. Fournier was instrumental in the first successful plantings and bottlings of Vitis vinifera grapes (Riesling and Chardonnay) in the Finger Lakes region. These momentous early plantings from the 1970s on Seneca Lake are jewels among the landscape, producing wines of depth and history.
Vintage Notes: The harvest for the season 2019 took place on October 18-19, underlining a typical maturation period for the region given its climatic conditions. The wine underwent spontaneous fermentation in barrels, a method that utilizes native yeasts from the vineyard environment, enhancing the expression of the local terroir in the wine. This natural fermentation process is critical to developing complex flavor profiles. The finished wine boasts a residual sugar content of 0.3% (3 grams per liter), a total acidity of 4.62 grams per liter, and an alcohol content of 12%. These figures suggest a well-balanced wine with a crisp acidity, light sweetness, and moderate alcohol level, typical of cool-climate viticulture. The vineyard yielded 322 cases for this vintage, reflecting a focused and limited production that underscores the artisanal approach to winemaking in this region.
