Domaine LeSeurre Cuvee Classique Dry Riesling 2016
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Robert
Parker
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Start your meal with hors d'oeuvres and our 2016 Dry Riesling. Pairs well with amuse bouches (literally, "happy mouth"), such as mini-quiches and gougères (cheese puffs).
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Robert Parker's Wine Advocate
The 2016 Dry Riesling Cuvée Classique was aged for ten months in tank only. There is no analysis available for things like residual sugar with this wine, as the winery just tastes the grapes. This was sourced from three sites: one terroir (planted in 1971) has a west-southwest exposure and is only shale stone, another terroir (planted in 1976) is east-southeast and is a mix of shale stone and clay, and the last terroir (planted in 1999) faces west-southwest and is only clay. Concentrated, fresh and deep, this has a beautiful expression of fruit but not a lot of zest. To some extent, that may be the producer's style, to another extent, the warm 2016 vintage. Still, there is good acidity underneath. The key here, though, is flavor (and a slight reductive hint). This, like so many of the producer's wines, is understated and seductive. There were 333 cases produced.
Other Vintages
2019-
Wilfred
Wong
When Céline and Sébastien LeSeurre opened their doors at Domaine LeSeurre Winery on 13th of October 2013, it was another step in a long and interesting voyage that started in France. Sébastien was raised in the Champagne region (northeast France), where his family had been growing grapes and making wine for 6 generations. After studying viticulture and oenology for 6 years in Champagne and wine and spirits sales and marketing in Reims for a year, he began his world travels. Céline was born in the Toulouse region (southwest France), and grew up around her grandparents' vineyard located in the foothills of the Pyrénées. From 2002 until 2005, she took sommelier classes and graduated with a Degree in Hospitality and Tourism from Taylor’s College in Kuala Lumpur, Malaysia.
Between the two of them, Céline and Sébastien have worked on 23 vintages in various regions of France, Australia, New Zealand, and the United States. Their approach to winemaking is to use a mix of old world traditions and new world techniques to bring out the fullest expression of the Finger Lakes terroir that is possible. Since they know good wine starts in the vineyard, they travel extensively around the region looking for the best Terroirs and grapes, and they stay close to the vineyards during the growing season. As harvest approaches, they taste regularly—every two or three days—and it is taste and taste alone that guides their picking decisions. They do not rely on measuring brix or PH as most winemakers do, they use their experience and in depth knowledge to craft these special wines that showcase their unique terroir.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
As the most historic wine-producing region in New York state, winemaking in the Finger Lakes area dates back to the 1820s and today as a region, accounts for 90% of the state’s total wine production.
Its narrow and deep lakes created by the movement of Ice Age glaciers create an environment similar to the classic Riesling-loving regions of Europe, namely Germany and Austria. The Finger Lakes retain summer heat that incidentally warms up cold winter air, making it fall down from the lakes’ steep slopes. When spring comes, the lakes, already cooled by cold winter weather, stave off vine budding until the danger of frost has subsided. The main lakes of the zone, that is those big enough to moderate the climate in this way, are the focal points of prime vineyard areas. They include Canandaigua, Keuka, Seneca and Cayuga.
While Riesling has fueled most of the region’s success, today Pinot Noir and Cabernet Franc enjoy some attention.