I received this Press Release from the fine folks at Eminence Road Farm Winery, and wanted to pass it along to all the other wine lovers that read this blog...yes, I enjoy a great bottle of wine, and tend to be picky in what I like.
PRESS RELEASE
Hello from Eminence Road,
Fall is coming and so is the 2010 vintage starting today with the 2010 Elizabeth's Vineyard, Dry Riesling. We will be pouring this wine all weekend at the farmers' markets and winery starting this afternoon in Jeffersonville, so drop by, have a taste and see what the fuss is all about.
The wine is atypical to say the least so to help you understand why there is indeed a fuss we've written some light copy for people of every level of wine appreciation, from the casual drinker to the jaded snob. By all means feel free to stop reading at any time.
For the casual drinker this wine offers aromas of lime zest, clean, dry, fruit flavor and a pleasant, slightly creamy finish. Excellent with shellfish of any kind.
For the burgeoning wine geek you get all of the above plus the opportunity to drink a riesling that has not been fined or filtered, has zero residual sugar and has also undergone a complete malolactic fermentation, which is unusual for riesling. You can use these basic winemaking terms to completely bore everyone you talk to at your next hipster picnic.
For the jaded wine geek who always says "Ah yes, but the '21 was far superior, I had it at the domaine last fall and Pierre commented that blah, blah, blah . . ." you get everything the casual drinker and the burgeoning geek get plus a wine that was picked early in a very warm vintage to preserve acidity and despite the low pH still managed to complete malolactic. A wine that was fermented to dryness naturally and only has about 10.5 degrees of alcohol, had only one SO2 addition just after fermentation (none at bottling), sat on its lees for 10 months and is truly a triumph of wine making over grape variety--though not over terrior, which comes through clear as day in the powder texture and feathery finish. You get a wine with a hint of botrytis in the nose that should turn honeyed over the next couple years as the wine fills out and oxidation slowly but surely begins to set in. To sum it up: you get a kooky "vin naturale" from right here in New York state. Enjoy.
Anyway, hope to see you all soon.
PRESS RELEASE
Hello from Eminence Road,
Fall is coming and so is the 2010 vintage starting today with the 2010 Elizabeth's Vineyard, Dry Riesling. We will be pouring this wine all weekend at the farmers' markets and winery starting this afternoon in Jeffersonville, so drop by, have a taste and see what the fuss is all about.
The wine is atypical to say the least so to help you understand why there is indeed a fuss we've written some light copy for people of every level of wine appreciation, from the casual drinker to the jaded snob. By all means feel free to stop reading at any time.
For the casual drinker this wine offers aromas of lime zest, clean, dry, fruit flavor and a pleasant, slightly creamy finish. Excellent with shellfish of any kind.
For the burgeoning wine geek you get all of the above plus the opportunity to drink a riesling that has not been fined or filtered, has zero residual sugar and has also undergone a complete malolactic fermentation, which is unusual for riesling. You can use these basic winemaking terms to completely bore everyone you talk to at your next hipster picnic.
For the jaded wine geek who always says "Ah yes, but the '21 was far superior, I had it at the domaine last fall and Pierre commented that blah, blah, blah . . ." you get everything the casual drinker and the burgeoning geek get plus a wine that was picked early in a very warm vintage to preserve acidity and despite the low pH still managed to complete malolactic. A wine that was fermented to dryness naturally and only has about 10.5 degrees of alcohol, had only one SO2 addition just after fermentation (none at bottling), sat on its lees for 10 months and is truly a triumph of wine making over grape variety--though not over terrior, which comes through clear as day in the powder texture and feathery finish. You get a wine with a hint of botrytis in the nose that should turn honeyed over the next couple years as the wine fills out and oxidation slowly but surely begins to set in. To sum it up: you get a kooky "vin naturale" from right here in New York state. Enjoy.
Anyway, hope to see you all soon.
Sincerely,
Andrew, Jennifer and Lester
