Category Archives: Vinous

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2012 Gewürztraminer Curry Creek Vineyard 86

Like the Pinot Gris from the same vineyard and vintage, this is a seriously ripe wine that is a bit lacking in terms of finesse and energy. Though more successful than the Pinot Gris, it is still too rich for my tastes. The nose is intensely floral, with tropical fruit accents. The palate is soft and broad, with low acidity and 17 grams of residual sugar. A phenolic edge on the finish adds interest. 17 grams per liter residual sugar.
— Kelli White  86   reviewed Jul 2016   Visit Vinous.com

2014 Riesling Circle 89

Red Newt’s Circle Riesling is their largest production wine, and, with 33 grams per liter of residual sugar, it is designed to offer an easy approachability and broad appeal. This particular vintage is especially delicious, matching soft, peachy fruit to 2014’s hallmark vibrancy. The nose is a tantalizing combination of ripe stone fruits and flint, and the palate is lush and fruit-forward, with a soft texture that is held aloft by the perky acidity. A lovely floral tone comes through in the finish. Overall, an easy-drinking and well-made wine.
— Kelli White  89   reviewed Jul 2016   Visit Vinous.com

2014 Cabernet Franc 88

Light garnet in hue. After skipping the 2013 vintage entirely, Red Newt changed direction with their ’14, electing to vinify it entirely in stainless steel, with no oak whatsoever. The nose is meaty and intense, with strong scents of peppercorn and dried herbs along with what appears to be a touch of reduction. The palate is surprisingly soft and lifted, with short-grained, ripe tannins. Overall, an interesting, savory wine.
— Kelli White  88   reviewed Jul 2016   Visit Vinous.com

2013 Riesling Tango Oaks Vineyard 91+

While the nose is beautiful with its scents of kefir lime, tobacco, oyster shell, and stone, the palate is a bit disjointed at the moment, with the acidity standing somewhat apart from fruit. This had resolved significantly when I returned to the open bottle later in the day, so my suspicion is that more time is required to knit the wine’s bones with its flesh.
— Kelli White  91+   reviewed Jul 2016   Visit Vinous.com

2013 Semi-Dry Riesling 89+

This Riesling from Red Newt is technically off-dry, but the sugar level is such that it affects the texture more than the flavor. The nose is quite flinty and reduced, with chatty aromas of white nectarine, hay, and lemon oil vying for attention. The palate is bright and peachy, with the kiss of sugar serving to soften and balance the bright, invigorating acidity. The finish has a subtle orange rind bitterness which is quite endearing. The only point of detraction for this wine is how dominant the reduction is; its powerful, flinty signature refuses to diminish with air and stands strong throughout the finish. 21 grams per liter residual sugar.
— Kelli White  89+   reviewed Jul 2016   Visit Vinous.com

2013 Riesling The Knoll Lahoma Vineyard 89

Red Newt’s 2013 Lahoma Vineyard Riesling presents a nose of pink grapefruit, a tinge of petrol, and a flinty, reductive note. The palate is fairly creamy, with a glycerin type quality that winemaker Kelby Russell claims comes from prolonged lees exposure. The lowish acidity only emphasizes the textural breadth, and the finish is of medium length. 9 grams per liter residual sugar.
— Kelli White  89   reviewed Jul 2016   Visit Vinous.com

2013 Riesling Lahoma Vineyard 89

The 2013 Lahoma Riesling offers a low-toned nose of ripe stone fruits, flint, worn leather, and a kiss of vanilla. The palate is a bit more lively, with a soft, fleshy core and a subtle sweetness that coats the cheeks and tongue. Though the acidity is lower than average, it still helps frame the wine, and becomes a bit more pronounced in the finish. 39 grams per liter residual sugar.
— Kelli White  89   reviewed Jul 2016   Visit Vinous.com

2013 Dry Riesling 88

Pale gold/green in hue. This extremely aromatic wine offers a punchy, tropical nose of apricot, star fruit, kiwi, and lime, in addition to a compelling smoky note that snakes through the fruit. Given the exuberance of the nose, the palate is surprisingly austere, with a pronounced structure and a distinctly chalky undertone. 6 grams per liter residual sugar.
— Kelli White  88   reviewed Jul 2016   Visit Vinous.com