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.
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.
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…
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.
Penetrating notes of melon, stone fruit and white florals set apart this lavish Riesling from Anthony Road. Semisweet in style with honeyed fruit flavors, it’s balanced by bracing lime acidity and crushed-stone minerality that extends the finish.
Intensely floral on the nose, this slightly off-dry Riesling is concentrated, with juicy citrus and stone fruit flavors. Hints of wax and fresh herb add complexity to the midpalate, along with a honed, steely minerality that carries through the long and dry finish.
Fox Run’s Geology Series is a remarkable study of Finger Lakes terroir and winemaking, and the 11 Riesling is a particularly fantastic result. Inoculated using the pied de cuve method, this semisweet Riesling shows apple and floral notes. A lush, textured palate is brimming with apricot and peach flavors. It’s a complex wine layered with minerality, fruit and…
According to winemaker Eric Fry, the big reason for the quality of this wine is vine age-a venerable (by LI standards) 22 years. This is a big, dense wine pumped full of black cherries and capped off by hints of cedar and coffee. Right now it's more about potential than pleasure-try to hold a bottle or two for five years.