Aromas of apricot, white peach and a hint of lemon. A round mouth feel, revealing flavors of apricot and citrus. Dry,...Read more...
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A light yellow in the glass with a subtle greenish tint, the nose is fresh with ripe, crisp apple and lemon zest aromas accented by brown spice not... Read more
Crisp with slate and lime flavors. Nice cut on the finish. Drink now. Read more
Another "dry" Riesling that's not quite dry, this one starts off with spiced pears and hints of peaches that seem a bit soft at first, then turn gr... Read more
Food Pairings for Sheldrake Point Riesling Dry
A light yellow in the glass with a subtle greenish tint, the nose is fresh with ripe, crisp apple and lemon zest aromas accented by brown spice notes. Balance is the key to any great Riesling and winemaker Dave Breeden achieves that here.This is a dry, light, clean wine with citrus flavors up front that turn to green apple and pears on the finish with just a little mineral quality. Fresh, palate-cleansing acidity balances the substantial fruit flavor here. Very well done and a great choice with anything from Thanksgiving turkey to Chinese takeout
External Reviews for Sheldrake Point Riesling Dry
Another "dry" Riesling that's not quite dry, this one starts off with spiced pears and hints of peaches that seem a bit soft at first, then turn gradually tarter and more focused on the finish.
Aromas of nail polish blow off to reveal moderate white fruit, but this wine shines in the mouth with mineral, spice, yellow fruits and citrus. Dry to the point of being austere, nevertheless a touch of sweetness adds roundness. Citrus and spice on the finish. A good value in New York Riesling.
From Cayuga Lake comes this textbook Riesling. It is lively and bright, providing citrus and mineral flavors that remain with the lingering finish. Long day at work? Open a bottle of this and order take-out Thai.
All of the fruit from the R1 and R3 Blocks were crushed and destemmed, and pressed in a single lot. The Dry Riesling fermented for 28 days at and was stopped on November 15, 2010. The wine was racked off the fermentation lees 2 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months. The fruit from the R1 Block was whole-cluster pressed in a single lot. This wine was racked off the fermentation lees 3 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months. Of this R2 Riesling, 130 gallons of it were ultimately blended into the Dry Riesling.
Aromas of apricot, white peach and a hint of lemon. A round mouth feel, revealing flavors of apricot and citrus. Dry, fresh and compelling.
417 cases produced.
Aged in Steel.
|Alcohol: 11.9%||pH: 2.87|
|Sugar: .6 grams per liter||Total Acidity: 8.4 grams per liter|
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