#Ice wine riesling full#

Kiona Vineyards and Winery encompasses five Red Mountain sites totaling 270+ estate acres. Of the Bordeaux red cultivars grown in our region, Malbec stands out as being particularly tasty in its youth and equally at ease with food or by itself. This certainly holds true on Red Mountain, where the wines tend to exhibit a softer, svelte tannin profile. Malbec was “discovered” by the new world wine-drinking public as a superb stand-alone culti- var for fruit-forward, dark, approachable wines with lots of depth. It’s a higher-elevation vineyard well suited to the cultivar. This 2019 Malbec represents the first time we’ve featured the site as a 100%, single-vineyard estate offering. Observant Kiona followers know that Sunset Bench vineyard features in many of our current and former wines, but always as a blending component.

The fruit is highly sought after by Washington winemakers for its strong varietal typicity and opaque coloration – demand continues to outpace supply. The grape thrives here, producing wines of uncommon depth and complexity. 50 cases made.In 15 years, Malbec grew from a 2-acre experiment to Kiona’s fifth-most-planted cultivar on Red Mountain. Ambitious and slightly heady, but manages to hold together. It’s a fascinatingly funky wine worthy of some contemplative sipping.Ģ013 Leonardo - 88 pts Wine Spectator A cloudy amber color, with an unctuous feel to the core of dried apricot, peach and nectarine flavors, backed by a wax-textured finish and a lingering dried golden raisin note. Fermented spontaneously and intentionally oxidized, it juxtaposes silken caramel with sea salt and bitters. There were only 52 cases produced.Ģ013 Leonardo - 88 pts Wine Enthusiast This is a unique, oak-aged Finger Lakes ice wine made by Long Island winemaker, Anthony Nappa. The style ages well, but it may pick up even more oxidation as it goes along and keep changing. On its own, it will likely be less enticing. Matched with cheese or food, this will go down well. Thick and unctuous, it has oxidative notes and an aggressive personality.

How you use it will determine how much you like it. This has a very different character than most Rieslings and most Eisweins due to those vinification choices. Coming in with 88 grams per liter of residual sugar, this also spent nine months in barrel and comes in with 16.2% alcohol–a lot less typical in Eiswein style. Winemaker Anthony Nappa noted another anomaly-the grapes are from the 2012 growing season, but picked so late that they are labeled 2013. pH 3.32, TA 12.4 g/L, Residual Sugar 88 g/L, 16.2% Alc/vol, 52 cases produced, 375 ml bottle.Ģ013 Leonardo - 90 pts Wine Advocate The 2013 Riesling Eiswein 'Leonardo,' wild-yeast fermented, was sourced from Sheldrake in the Finger Lakes.

#Ice wine riesling full#

Made in an oxidized style with aromas of raw honey and citrus blossoms, expressing apricot and stone fruit, this delicate wine balances caramelized flavors, a full sweet body and a long finish. Harvested at 14☏ on January 22th 2013, with 37 degrees brix, this wine was fermented in French oak for 9 months, and bottled unfiltered & unfined. This is the first true Ice Wine made on Long Island with grapes frozen on the vine in the Finger Lakes.