Category Archives: Wine Advocate

Robert Parker’s Wine Advocate has offered some of the most influential commentary on wine ever. We’re proud to the be the topic of recent reviews of the Finger Lakes.

2007 Gewurztraminer “Curry Creek Vineyards” – 88 points

The 2007 Gewurztraminer “Curry Creek Vineyards,” from a location close to Sawmill Creek, is bone dry and leaning to the austere–1 gram per liter of residual sugar and 14.7% alcohol. This was on limited release for a few years, but is now fully released because it is said to be coming into full maturity. Intense and powerful, this is laced with lychee notes and finishes with hints of bitterness, yet manages not to be harsh and overly austere, notwithstanding the modest sugar. Juicy and mouthwatering on the finish, this handles its alcohol pretty well, but it always seems to be a bruiser, more concentrated and more intense than its kinder, gentler (but more faded) sibling, the Sawmill Creek also reviewed this issue. Don’t hold either too long at this point.

88 points – #219, The Wine Advocate

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2013 Riesling “Tango Oaks Vineyard” – 91 points

The 2013 Riesling “Tango Oaks Vineyard” is not yet released (set for July 1), but it is at least as good as the 2012–and maybe better. It seems fresher and livelier, for one thing, and I don’t think that is merely a symptom of being a year younger. Simply gorgeous in aromatics and intensity of flavor, it may not quite have the concentration of the 2012, but it seems to do everything else better. Rather dry (just 5 grams per liter of residual sugar), its underlying acidity supports the fruit and pounds it into the palate. It’s a beauty.

91 points – #225, The Wine Advocate

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2014 Riesling “Lahoma Vineyards – The Knoll” – 92 points

The 2014 Riesling “Lahoma Vineyards – The Knoll” is the second vintage of this bottling. Not likely to be released until spring 2017, it comes in with 5 grams per liter of residual sugar and 12.6% alcohol. Call this an early look, since we’ve certainly seen some evidence that Red Newt’s Rieslings blossom and improve with age. Quite dry, it shows off the big acidity that the winery clearly likes (I do, too) and a lively, fresh feel. The big finish has the promise of fine things to come as this ages. It is simply gripping and intense. The future seems bright here. It may yet be entitled to an uptick.

92 points – #225, The Wine Advocate

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2013 Riesling “Sawmill Creek Vineyards – North Block” – 92 points

The 2013 Riesling “Sawmill Creek Vineyards – North Block” has 49 grams per liter of residual sugar and 8% alcohol. Says winemaker Kelby Russell: “The North block best expresses itself as a Spatlese style Riesling.” The rich beginning certainly indicates that this is an off-dry Riesling, but I never would’ve guessed that there were 49 grams per liter of residual sugar in it. The richness moderates with air and becomes a bit more subtle. The elegant mid-palate makes it seem refined and the acidity balances the sugar beautifully. Harmonious, gentle and lush, this drinks beautifully. There is just a hint of flint in the background. This will be released around the time this article appears. There were 210 cases produced.

92 points – #225, The Wine Advocate

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2012 Dry Riesling Reserve – 91 points

The 2012 Dry Riesling Reserve comes in at 11.0% alcohol and 8 grams per liter of residual sugar. The winery sources grapes for the Reserve from all of its vineyards and blends them in vintages deemed to be the best for Riesling. Quite beautiful, this has a stony edge with a hint of lemon and fine integration of its modest sugar with the acidity. It has enough sugar to make it just a little fruity, but not sweet, and give it a bit of roundness. If it is not quite the bone-dry, austere style, it is certainly dry and full-bodied. It fills the mouth pretty respectably, showing good depth as well as fine balance. It is easy to drink, but also transparent with just a hint of petrol in the background. That largely blows off with air. Penetrating and persistent, it is very well done and it should certainly drink well for the next decade and maybe beyond. Being of conservative disposition, we’ll take that in stages. There were 220 cases produced.

91 points – #219, The Wine Advocate

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2013 Riesling “Lahoma Vineyards” – 91 points

The 2013 Riesling “Lahoma Vineyards” has 39 grams per liter of residual sugar and 8.9% alcohol. Elegant and distinguished, this has a delicate beginning and power on the finish. Classically aromatic and with typical flavors, this shows plenty of finesse, but it does tighten a bit with air. When I went back to it, it was just a bit more interesting. The acidic ping on the finish doesn’t take over this wine, as with some of the drier styles, but it does fight back against that sugar. This is very nice. This will be released just about the time this article appears.

91 points – #225, The Wine Advocate

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2012 Pinot Gris “Curry Creek Vineyards” – 89 points

The 2012 Pinot Gris “Curry Creek Vineyards” comes in at 13.5% alcohol and 25 grams per liter of residual sugar. Curry Creek is planted only with Gewurztraminer and Pinot Gris, the vines used by the winery since 2007. Calling 2012 a “particularly ripe vintage,” the winery says it allowed more residual sugar this year as well as a six-month fermentation and extra time on the lees. Seeming quite fresh while finishing with a sweet edge, this is a nicely focused Pinot Gris that is most notable for its friendly demeanor, but also capable of showing some tension and grip on the finish. The sugar covers some Pinot Gris character, which is sometimes a bit hard to find, but it is fresh and finishes cleanly. It’s very enjoyable in its off-dry style. Drink it young or hold it a few years, but it is certainly rather enticing now. There were 200 cases produced.

89 points – #219, The Wine Advocate

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2013 Dry Riesling – 89 points

The 2013 Dry Riesling comes in with 6 grams per liter of residual sugar and 11.8% alcohol. This is the winery’s workhorse Riesling. Says winemaker Kelby Russell: “The 2013 marks the style it will be going forward; an intentional flint/smoke note from reduction…rich fruit underneath…extended lees contact….” I was a little worried about that flinty comment, but this tastes pretty clean. Focused, surprisingly concentrated at this level and just a bit fruity at times, it is beautifully balanced. It finishes dry with some tension, but not austere, making it easy to like and easy to drink. At the price point, it is a very good value from Red Newt. If it doesn’t quite hit the “exceptional” mark, it isn’t far off. It does everything well and exceeds expectations. This was sourced from 8-year-old vines. There were 1,150 cases produced.

89 points – #219, The Wine Advocate

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2008 Dry Riesling Reserve – 88 points

The 2008 Dry Riesling Reserve is another rather austere Riesling Reserve from Red Newt, with that big power and acidity. Sourced from Sawmill Creek (not indicated, though), the acidity here is less the problem than the funk. It has a bit of a smoky demeanor. Once past that, though, this is fresh, transparent and rather vigorous. This might yet improve, but the funk makes it hard to deal with just now. Note: The name here going forward formally became “Dry Riesling Reserve,” but this is more or less the same idea as the 2006 (not called “Dry Riesling Reserve,” but so listed on the back).

88 points – #225, The Wine Advocate

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2013 Riesling “Lahoma Vineyards – The Knoll” – 88 points

The 2013 Riesling “Lahoma Vineyards – The Knoll” is the first vintage of this bottling. It has been seen before, but it is worth another look. Its structure is lovely, but the petrol/sulfur is a fairly significant overlay at this point. It certainly mars the performance here. Winemaker Kelby Russell said to me that he thought this would blow off–and it might. I’ve seen it move in that direction before. That said, it is worthwhile at the moment exercising a little caution. It should be entitled to a notable uptick.

88 points – #225, The Wine Advocate

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