Sheldrake Point Reserve Riesling Finger Lakes 2009

MSRP: $25
3.35 5 0.5
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3 reviews
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Vintages

  • 2009

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Winemaker's Notes:

The fruit that came in on November 9, 2009 was whole-cluster pressed in a single lot. After pressing, the juice obtai...

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  • WS: 87

    Wine Spectator Score

    87

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The wine is pale lemon in color with a nose of mineral, green apple and lime notes with a hint of peach. In the mouth it is dry, lean, fresh and me... Read more

WS: 87 Points Read more

The wine is pale lemon in color with a nose of mineral, green apple and lime notes with a hint of peach. In the mouth it is dry, lean, fresh and me... Read more

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User Reviews for Sheldrake Point Reserve Riesling Finger Lakes

External Reviews for Sheldrake Point Reserve Riesling Finger Lakes

External Review
Source: We Speak Wine
10/24/2011

The wine is pale lemon in color with a nose of mineral, green apple and lime notes with a hint of peach. In the mouth it is dry, lean, fresh and medium in weight showing mineral, citrus and apple flavors that last through the satisfying finish. Overall, a lovely Riesling with the hallmark backbone of Finger Lakes acidity that assures cellaring. - Winery


External Review
Source: We Speak Wine
05/11/2011

WS: 87 Points


External Review
Source: We Speak Wine
08/07/2013

The wine is pale lemon in color with a nose of mineral, green apple and lime notes with a hint of peach. In the mouth it is dry, lean, fresh and medium in weight showing mineral, citrus and apple flavors that last through the satisfying finish. Overall, a lovely Riesling with the hallmark backbone of Finger Lakes acidity that assures cellaring. - Winery ** SOLD OUT **


Winemaker's Notes:

The fruit that came in on November 9, 2009 was whole-cluster pressed in a single lot. After pressing, the juice obtained from pressing was settled 1 day to later be racked, warmed, inoculated with Epernay 2 yeast. The wine fermented for 29 days at ~60F and was stopped with chilling at ~0.6% residual sugar. Technical adjustments included addition of SO2 and filtration. The wine was bottled on July 29, 2010 with a final chemistry of 12.7% alcohol, 0.6% residual sugar, a pH of 2.72, and a TA of 10 g/L.

The fruit that came in on November 9, 2009 was whole-cluster pressed in a single lot. After pressing, the juice obtained from pressing was settled 1 day to later be racked, warmed, inoculated with Epernay 2 yeast. The wine fermented for 29 days at ~60F and was stopped with chilling at ~0.6% residual sugar. Technical adjustments included addition of SO2 and filtration. The wine was bottled on July 29, 2010 with a final chemistry of 12.7% alcohol, 0.6% residual sugar, a pH of 2.72, and a TA of 10 g/L.

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88 cases produced.

Closure: Cork

Aged in Steel.

Chemical Analysis:

Alcohol: 12.7% pH: 2.72
Sugar: .6 grams per liter Total Acidity: 10 grams per liter

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