The Riesling fruit was hand picked into lugs by a small team from Red Newt starting at 4 am and ending at 6 am. All fruit was picked in the dark via headlamps as the added heat from daylight would raise the temperature too high to keep the berries frozen. The lugs were loaded into a welch bin and then trucked back to Red Newt for processing.

A vineyard that, despite its gorgeous view of Seneca Lake, tends to look quite austere as vegetation has a difficult time surviving between vines. Vines well tended to with a great deal of sun exposure on the fruiting zone to maximize ripening of the late ripening Alsatian clones of Riesling. The rows that were designated for the ice harvest pick were netted to assist in deterring birds and catching any clusters that were ready to drop.

92 Wine Advocate

94 Wine Enthusiast

96 James Suckling

RS: 22.2% TA: 10.1 g/L pH: 3.34 ALC: 8.2%

363 g/L sugar at harvest