New York’s Finger Lakes region has become regarded as one of the most noteworthy sites for killer Riesling. At Empire State, harvest takes place for two weeks, allowing grapes to reach their optimal ripeness. Grapes grow on a variety of shale, gravel, clay, and limestone soils; in the glass, the final wine gushes with lemon and apple notes, coupled with striking acidity and insane minerality. Extremely versatile on the table.
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