On the nose: candied pineapple, apricots, vanilla wild honey, marzipan, almond flour and orange oil. Touches of wet limestone and chalky minerality. In the mouth: Pink grapefruit, orange oil, pineapple and lime juice. Full and opulent on the forward palate…transitioning to a saliva-inspiring acid spine and lingering finish of candied lemon. This wine has a long cellar life ahead of it.

100% botrytized fruit. 36 Brix at harvest. Whole cluster fruit was hand loaded into the membrane and press cycles were conducted manually. Juice was allowed to settle overnight and racked on the solids
the following day. Fermentation was completed in 23 days. Aging: Stainless steel tank, aged on light lees.

11.8% ABV. 14g/L RS

Mike Schnelle and Nancy Irelan purchased their 34-acre property in 2004 and built their winery from the terroir up.  This husband and wife team has since dedicated themselves to producing fine wines from a number of different cool-climate varieties, keeping meticulous vineyards from which to source their fruit.  Their winery facility is New York’s first LEED-certified winery.

Beyond Riesling, Chardonnay and Pinot Noir, they have planted some more obscure red varieties from other cool-climate areas including Teroldego (Northern Italy), Dornfelder (Germany), and Blaufränkisch (Austria).