Reinhardt grew up in a family that has been in the wine business since 1438, so he’s been in vineyards and wineries just about all his life. With his German background, it is no surprise that he ended up in the Finger Lakes, where the best wines of Germany, particularly riesling, thrive.
This wine, however, is a first for me — a non-dessert wine made from the vignoles grape. Vignoles, also known as ravat, is white hybrid that is most often found in dessert wines because of its high sugar content…coupled with high acidity. Because it grows in small, tight clusters, it is also very prone to botrytis or noble rot.
This wine is made in extremely small quantities and is only available in their tasting room.
Light gold in the glass, the nose is suprisingly complex with apple, pineapple, honey and flowers. I sense light residual sugar here to go with ripe melon, citrus and pineapple flavors. There is plenty of acidity to balance the sugar and fruit flavor, making this a refreshing pour, even if the finish is a little short.