Mosel-native Hermann J. Weimer has produced world-class Riesling in the Finger Lakes since 1960. The grapes are pressed whole cluster then undergo cold fermentation for three months. The 2014s have minimal traces of residual sugar, this is an electric Riesling crackling with crisp minerality. Elegant aromas of white flowers and bright spring fruit lead to creamy tropical, citrus notes balanced by taut acidity. This refreshing style is an excellent pairing for shellfish or spicy Asian cuisine. Amanda Bowman
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