Electric-pink color and piercing acidity add to the unique personality of this bold angular Cabernet Franc rosé. Tart sour-cherry and raspberry flavors are pristine and primary, but nuanced with lingering hints of bramble and savory herb. This is a refreshingly substantive style of rosé to enjoy with even heartier fare well into the fall months. reviewed 7/1/2017 Anna Lee C. Iijima
Red Newt Cellars is a top producer of life-changing Finger Lakes Riesling. Founded in 1998, Red Newt wines have garnered national and international acclaim for decades.
Founding winemaker David Whiting and winemaker Kelby Russell share their perspectives… Continue reading Our passion. Our story.
By far the most tense and rocky Riesling of the Red Newt lineup, the 2012 Sawmill Creek South Block opens with aromas of green apple, bread dough, and petrol. On the palate the wine is austere to the point of feeling bony, with a penetrating chalky quality that extends into the finish. 7 grams per liter residual sugar.
— Kelli White 89 reviewed Jul 2016 Visit Vinous.com
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
Red Newt’s 2012 Curry Creek Pinot Gris shows the heat of the vintage with its super-ripe nose of bruised strawberries, crème brulee, and honey. The palate is plush and decadent but lacking the acidity to carry all that flesh. Some residual sugar (27 grams per liter) is apparent.
— Kelli White 85 reviewed Jul 2016 Visit Vinous.com
Dark ruby but still translucent in hue. This impressive wine offers better concentration and density than most Bordeaux varieties tend to display in the Finger Lakes. This is likely due to the low yields – 3 tons per acre compared to the regional norm of 4.5/5. Still, this remains a structured and acid-driven wine, with a bright burst of tart red fruit on the palate. Some fine-grained tannins tickle in the finish. (barrel sample)
— Kelli White (88-89) reviewed Jul 2016 Visit Vinous.com
An extraordinary wine, this is Finger Lakes dry Riesling at its finest. The nose is an exotic combination of kefir lime, lemon candy, mint, and thyme. The palate is just as expressive as the nose, offering a perfect balance between flesh and acid—rather than one swelling as the other dwindles, they march in sync from entry through to finish. A wine of remarkable intensity and purity, the 2014 The Knoll concludes with an epic finish of tremendous mineral depth. 5 grams per liter residual sugar.
— Kelli White 95 reviewed Jul 2016 Visit Vinous.com
Another knockout from Red Newt’s lineup of 2014s, the Tango Oaks is complex and fascinating, offering a brilliant nose of meyer lemon, thyme, quinine, and apple blossoms. The palate is both succulent and lean, with a gorgeous mineral complexity and a smoky, endless finish. Superb. 4 grams per liter residual sugar.
— Kelli White 94 reviewed Jul 2016 Visit Vinous.com
The nose on this lovely Riesling from Red Newt’s winemaker’s personal brand is as classic as they come, featuring scents of lime skin, green apple, white grapefruit, and wet stone. Though the nose is quite exuberant, the palate is fairly restrained, with a chalky, rocky feel and a super bright and guiding acidity. I imagine that it might yet blossom with a bit of further aging. With only 1 gram per liter of residual sugar, the wine is officially bone dry.
— Kelli White 92+ reviewed Jul 2016 Visit Vinous.com