(Sourced from our e-newsletter on April 20, 2018)
Here we are, in between the calmness of slow, steady fermentations and the thrill of preparing these barrels for the journey ahead. Using natural yeasts as we do, our wines take their sweet time to ferment to bone dryness and the 2017s are still finishing this evolution. It’s a busy time of constant tasting and note-taking, discovering the vintage in our cellar. There is hardly anything more exciting than tasting through the wines from our collection of vineyard sites, and experiencing the “colors” of the eastern shore of Seneca Lake. People often ask about our interest in working with so many sites; the simple and honest answer is that, at this young stage of Forge and the Finger Lakes, we want to explore our terroir more completely and partner with the best growers, while still focusing within a tight eight-mile strip that we love along southeast Seneca Lake. Keep in mind the narrow terroir that is in our Riesling Classique: even with 15 plots, we are essentially working with vineyards between Lodi and Hector, except for one late-harvest site.
There are certain terroirs that offer intensity and precision, while other sites offer savory, stony minerality, or flavors that make you feel like you just bit into the juiciest peach of your life. Blending these profiles together allows us to give you a bottle that is layered with the complexity we find in the lower-east microclimate of Seneca. To define this connection, beginning with our 2017 vintage, our wines will be labeled with the "Seneca Lake" AVA rather than the wider-ranging "Finger Lakes."
What about the single vineyard wines? There are always a few vineyards that so clearly portray their terroir that they compel us to study them alone. They are masked within a blend and brilliantly complete on their own. Similarly, we note a few barrels among both the Riesling and Pinot Noir that are truly exceptional, and can be nothing other than our Les Alliés.
In these coming days, we will sit together as a team and uncover the 2017 vintage. More than one hundred barrels will be individually tasted, assessed, blended, and the final wines realized.