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Dr. Konstantin Frank Dry Riesling 2005

Winemaker's Notes:

Vinification: The grapes were crushed, pressed and the juice was cold settled. The wines were fermented at low temperatures with fermentations lasting 2-3 weeks before being stopped to leave a small amount of residual sugar. The wine was racked, blended, filtered on diatomaceous earth, fined, cold stabilized and adjusted for bottling. Description: This dry Riesling, presenting a green gold hue, displays the traditional qualities of Dr. Frank’s Riesling: crisp acidity, a pronounced mineral character and layers of fruit aromas. Descriptors include honeysuckle, apple, pear, quince and a slight hint of petrol. The ripeness of the grapes resulted in a great texture with a lingering fruity aftertaste. Analysis: Alcohol: 12 % Acidity: .7g/100ml pH: 3.16 Sugar: 1.4%

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Dr. Konstantin Frank Wine Cellars:
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.

Member Reviews for Dr. Konstantin Frank Dry Riesling

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Snooth User: richbeg
137107123
5.00 5
02/15/2009

Five glasses



Vinification: The grapes were crushed, pressed and the juice was cold settled. The wines were fermented at low temperatures with fermentations lasting 2-3 weeks before being stopped to leave a small amount of residual sugar. The wine was racked, blended, filtered on diatomaceous earth, fined, cold stabilized and adjusted for bottling. Description: This dry Riesling, presenting a green gold hue, displays the traditional qualities of Dr. Frank’s Riesling: crisp acidity, a pronounced mineral character and layers of fruit aromas. Descriptors include honeysuckle, apple, pear, quince and a slight hint of petrol. The ripeness of the grapes resulted in a great texture with a lingering fruity aftertaste. Analysis: Alcohol: 12 % Acidity: .7g/100ml pH: 3.16 Sugar: 1.4%

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