New York is really starting to make a name for itself as a serious wine producing state, according to our New York Wine Ratings. The four main AVAs are the Finger Lakes, Lake Erie, Hudson River and Long Island. Each area has its own microclimate and terroir suitable for an array of grape varieties. In the Finger Lakes, Riesling and Chardonnay dominate plantings as cooler temps and the massive lakes assist in retaining the grapes’ brisk acidity and clean aromatics. Lake Erie is further south of the Finger Lakes, but possesses a similar climate. However, it is mostly planted with the local Concord varietal. The Hudson River region is home to America’s oldest winery, Brotherhood Winery, which has been in operation since 1839. Most of the vineyards here are within two miles of the Hudson River and are planted on steep hills. Here, the most planted varieties are Cabernet Franc, Merlot, Riesling and Chardonnay. These wines all share a similar acidic backbone due to the consistently cooler temperatures. The wines of Long Island use the same grapes as the Hudson River AVA, but often use a higher percentage of Cabernet Sauvignon. Long Island’s Atlantic Ocean-influenced climate, leads to earthy and lighter-bodied reds, while the whites tend to be acidic and herbaceous. For a full list of reviewed wines you can check out our New York Online Buying Guide.
The multi-layered nose is immediately compelling with appealing notes of peaches and berries. Archetypal Riesling notes of apricots and wet stones shine through on the extremely concentrated palate. Crisp acidity adds a lift to the long, lingering finish.
The first producer in the United States to craft traditional Trockenbeerenauslese-style Riesling, Dr. Frank’s is still one of the very best. Deep gold in color, this luscious nectar fills the glass with aromas of candied orange and honeysuckle. Honey, dried mango and pineapple and exotic potpourri notes undulate persistently on the palate, ending in a languid tea…
Virtually dripping with honey, dried apricots and orange blossoms on the palate, this sunkissed Trockenbeerenauslese-style Riesling is liquid gold in a glass. Despite it’s whopping 25.8% residual sugar level, it’s orange marmalade and waxy honeycomb sweetness is balanced perfectly with a bright acidity and elegant darjeeling tea astringency, making this wine…
Just a whiff of this deep gold Vidal Blanc reveals layers of smoke melded with honey and fresh apples. The palate is deeply complex with flavors that include pretty florals, rich pineapple, citrus and a compelling smoked nut skin note. The super-long finish is marked by zippy acidity and a lovely astringency.
Solid varietal Gewurztraminer, brimming with grapefruit, litchee, lemon, melon, fig, spice and anise flavors. It's bright and fresh, yet full and lush on the palate, finishing with a long, mineral edge. Delicious.
Intensely aromatic of honey, wildflowers and juicy, sweet tangerines, this is a gorgeously complex icewine that balances richness with concentrated flavor and a nervy acidity. Deep gold in color, this silky-smooth elixir carries mouthwatering notes of citrus, honey and flowers all the way through its super-long finish.
While buoyantly aromatic with aromas of superripe tropical fruit, honeysuckle and waxy honeycomb, this top-notch ice wine is remarkably elegant in profile. On the palate, concentrated honey and tangerine flavors are matched with steely acidity that reigns the palate in toward a dry, crisp finish.
Paumanok’s portfolio is full of winning wines, but the 2010 Cabernet Franc is a particularly intoxicating mélange of ripe red-cherries and violets framed with sweet spices and herbs. Bright acidity and minerally granite tones intensify the dried cherry flavor and the lush, furry tannins.