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|Vineyard/Cellar Practices||Organically Grown, Vegan|
Having trained as a winemaker in regions as far-flung as the Mosel in Germany, Australia, New Zealand, as well as Sonoma and the Willamette Valley, Nathan Kendall brought expertise in cool-climate winemaking back to his home region of the Finger Lakes. He favors long fermentation with indigenous yeasts and months of lees aging to add texture to his wines. With a low-intervention sensibility, Nathan eschews fining and only gently filters his cuvées. The 2018 vintage of his dry riesling comes from two sites on the west side of Seneca Lake, one with 40-year-old vines and the other with more recent plantings. The harvests from the two plots are aged separately: the older vines’ fruit in neutral barrels, that of the younger vines in stainless steel. Beautifully aromatic, this light, dry, refreshing riesling evolves in the glass with stone fruit and honeysuckle, minerality, and a twist of lemon. Organically grown, vegan.