Hermann J. Wiemer Dry Riesling Reserve 2019
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Winemaker Notes
The Riesling Reserve Dry is sourced late in harvest from select blocks in our estate vineyards. Extended hangtimes in the long, cool autumns around Seneca Lake allow flavors to develop with structure and complexity. The result is a Riesling with a weighty mouthfeel and a rich, balanced texture.
Professional Ratings
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Wine Enthusiast
From a blend of estate sites, this dry Riesling offers soothing aromas of peach, apricot, lavender and orchard blossom. It’s sultry and creamy on the medium-bodied palate, but well honed by vibrant acidity. A blossomy tone lingers throughout, with a rich core of peach and apple struck against a gently pithy texture. Drink through 2028. Editors’ Choice.
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Wine & Spirits
This reserve relies on fruit from Josef (65 percent) for its backbone of acidity, combined with HJW and Magdalena vineyards. The blend starts out dry, a peachy flair overlay- ing deep apple. After two days open the wine’s creamy texture takes shape, layered and cool, its richness quietly powerful.
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James Suckling
Aromas of green apples, flint, burnt limes and spiced pears. It’s medium-bodied with bright acidity and a fresh, creamy palate. Drink or hold.
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Hermann Wiemer was born in Bernkastel, Germany into a family with 300 years experience in making the distinguished vinifera wines of the Mosel Valley. He arrived in the United States in 1968 already well versed in the European tradition of fine winemaking. To this heritage he added the skill of grafting fragile vinifera vines onto sturdy American rootstock.
In 1973 he bought 140 acres on the west side of Seneca Lake, which he planted with a variety of European vinifera grapevines. Visitors who wish to see these vines, along with ponds and the six acre nursery, can take the popular Vineyard Walk through the property.
The Winery, which produces 12,000 cases each year, was designed in 1982 by an award winning team of Cornell architects. Enclosed within the shell of a seventy-year-old scissor-trussed barn, it accommodates a laboratory, tasting and retail sales, a wine production area and a private tasting room. Its unique white cathedral-like interior counterpoints the bare wooden walls and sleek Italian stainless steel tanks.
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.