By Lenn Thompson, Executive Editor
My Finger Lakes-focused colleague Evan Dawson and I sometimes lament what sometimes happens to Finger Lakes riesling when it’s fermented dry. Depending on the fruit and the winemaker, the wines can become shrill, hollow and overly austere. Casually, we refer to them as “lemon water riesling.”
That’s not a compliment.
It seems though that dry rieslings from longer and/or warmer growing seasons — like the long 2010 one — tend to avoid this problem more often.
Billsboro Winery 2010 Dry Riesling ($16) is an fine example of that. Made from fruit grown at Sawmill Creek Vineyards, it has expressive, pretty aromas of river rock, lime and citrus blossom.
Driven by minerally, rocky flavors, the lithe body also delivers lime, kumquat and grapefruit citrus character with a bit of green apple. Staying just this side of austere, its dry (.3% rs) with a focusing beam of acidity and a medium-long, mouth-watering finish that shows hints of flint.
Producer: Billsboro Winery
AVA: Finger Lakes
Production: 175 cases
(3.5 out of 5 | Very Good, Recommended to Outstanding and Delicious, Highly Recommended)