riesling

JUST RELEASED - 2017 Vintage Scores

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Pictured above:  Louis in the cellar gathering Rieslings from barrels for blending trials of the 2017 vintage.

It has been a quiet winter in the cellar and on the eastern slopes of Seneca Lake.  There is a calmness that you can feel in the winery as you pass through racks of barrels playing soothing songs of fermentation.  Allowing our wines to ferment slowly and spontaneously makes for a long winter of watching and waiting, but the reward at the end makes the anticipation worth it.  As a result of this natural fermentation, we find that wines are more aromatic and expressive.

In 2018, we expanded to working with 16 different sites along a small eight mile stretch of southeast Seneca Lake.  The variations in soils, slope, elevation, and growing practices make this landscape a true treasure of terroir.  It is our hope that we can very clearly show you this in the wines from 2018, which will begin to come available in the summer of 2019.

A true pleasure has been watching the evolution of the first wines produced from fruit on our Home Farm.  We harvested a small amount of Riesling and Pinot Noir in 2018--both stunning in terms of quality and flavor.  As we continue to check in and taste them throughout fermentation, they are by consensus, spectacular examples of transparent, honest grape-growing, and speak ofterroir impeccably.  They have been a wonderful case study for us, as we put an inordinate amount of effort into caring for the vines with the help of Autumn Stoscheck in 2018, and are sure they will be an incredible addition to our blends. 

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In the January 2019 issue of Wine Spectator, our complete lineup of 2016 Dry Rieslings was featured among the high ratings from New York, dominating the Riesling category.  At this time, we still have a small amount of 2016 Dry Riesling Les Alliés available, however the rest of the vintage has sold out. 

This great press on the 2016 vintage was quickly followed-up by outstanding scores from Wine Spectator for the 2017 vintage Rieslings, making it another consecutive year of outstanding scores.  (Please see the 2017 reviews below.)

If you are among the lucky ones who have a few bottles of Peach Orchard or Breakneck Creek Rieslings resting in your cellar, you will be happy to read the reviews and thankful that you had the opportunity to add a few to your collection before they were sold out.  One of our most iconic wines, our late-release single vineyard Riesling from Leidenfrost, is still available in limited quantities.  Single vineyard wines are typically released in the summer and produced in limited quantities.  While we do bottle small lots of certain vineyards separately each vintage, the reason we make so few of these wines is because the fruit from these sites are also components in the Classique and Les Alliés bottlings each year.  Every time you enjoy a glass of Classique or Les Alliés, know that you are also tasting a piece of these special vineyard sites, too.  These single vineyard wines tend to sell very quickly and are adored by the press, so we always suggest stocking up when they are first released.  As a subscriber to this newsletter, you are among the first to know of their release, and we will be sure to reach out this summer when the 2018 vintage becomes available.


Dry Riesling Classique 2017
91 POINTS
Wine Spectator, 2019

"Jasmine and mustard seed notes lead the way here, backed by a mix of yellow apple, mirabelle plum and citrus oil flavors. Shows good intensity through the finish." - James Molesworth


Dry Riesling Breakneck Creek Vineyard 2017
91 POINTS
Wine Spectator, 2019

“Juicy and vibrant, with jasmine-gilded yellow apple, melon and mirabelle plum flavors backed by flashes of verbena and green almond on the finish. Shows lots of range and energy.”
- James Molesworth


- SOLD OUT - 


Dry Riesling Peach Orchard Vineyard 2017
91 POINTS
Wine Spectator, 2019

“Mustard flower, white peach, verbena and green almond notes give this a distinct profile, while a creamy frame and a lingering quinine streak add range and length.” - James Molesworth

- SOLD OUT - 


Dry Riesling Leidenfrost Vineyard 2017
90 POINTS
Wine Spectator, 2019

“A jasmine note leads off in this white, followed by grapefruit gelée, verbena and white peach flavors. A nice quinine streak gives the finish some needed tension.” - James Molesworth

2017 Peach Orchard Dry Riesling

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For many years, Phil Davis has been a mentor to Rick and close friend to Louis and Justin. You would be hard-pressed to find another grower like him in the Finger Lakes, one with decades of knowledge founded on intuition, practice, and legacy. We feel fortunate to work with grapes from one of Phil’s most beloved plots, hand-planted in 1996 by his father Irving Davis, and brother Allen Davis. 

Our 2017 Peach Orchard Vineyard Dry Riesling has been described as many things, all of which draw upon the history of the site, and reflect the rhythm and nature of Phil's work in the vineyard. 

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Louis has called this wine, "an extraterrestrial for this vintage," stating that in a year as cold as 2017, the level of ripeness achieved by Peach Orchard Vineyard is nothing short of wizardry. It can be explained by the magic of microclimates: situated in the immediate vicinity of the lake, the plot benefits from the temperature regulation afforded by the huge expanse of water. It also enjoys the effects of light and heat reflection which bounce off the surface of the lake and envelop this vineyard amphitheater. Native American farmers grew orchards on this spot where peaches, cherries, and all sorts of fruits ripen effortlessly. 

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Orchardist and vigneron, Autumn Stoscheck, has been working closely with Phil over the last year while we bring our bio-intensive vineyard to life. This wine speaks to her through a different lens. Autumn writes, "a single vineyard wine captures the vineyard site, but also the vigneron. This newly released single vineyard Riesling from my mentor, Phil Davis, is one of my favorites. It's got this awesome dusty quality, like the dry gravelly loam soil of his site. It's also dense and powerful which speaks to the strength of his vines and the way he farms."

The 2017 Peach Orchard Dry Riesling is a blissfully transparent representation of site, vigneron, and partnership.  

100 cases produced -- More information/Purchase

2017 Vintage Release

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Momentum is the word that best describes where we are as a winery, and characterizes the 2017 vintage perfectly.  Coming off the heels of the stellar 2015 and 2016 vintages where the quality of our wines reached new heights, and the world seemed to be paying close attention, we knew that we needed to carry this energy through to the 2017 wines.  Now here we are, still rolling full speed ahead, ready to release our newest vintage.  These wines are alive; uncork a bottle and you’ll feel it.

2017 was our second vintage working in the new winery.  The pleasure in having our own space to work cannot be overstated. The flow and efficiency that we have in our simple structure is wonderful. 2017 also marked our seventh vintage.  Of course, each year we aim to become better at the work we do, and it seems that though the 2017 vintage had its challenges, overall it was a great success.  These wines represent joy, precision, and depth. We chose not to make Les Alliés Riesling or Les Alliés Pinot Noir this vintage, and de-classified our fruit in order to ensure the absolute best quality would remain in the Classique, our most important wine.

A portion of the 2017 vintage wines are now available online and at the winery, including our Dry Riesling Classique, and two new single vineyard Rieslings: Peach Orchard Vineyard and Breakneck Creek Vineyard.  The remaining wines will be released throughout the summer and fall of this year. 

As always, thank you for coming along on this journey with us and for your steadfast support. We hope that you enjoy these wines as much as we do.

Louis, Rick & Justin
Dry Riesling Classique 2017
$19


2017 is a vintage epitomizing classicism and balance. The wines are crystalline and laden with freshness. -LB

Due to our focus on this narrow 8-mile stretch of slope on the southeast side which includes 13 of our 14 Riesling vineyards, this will be our first labeling under the Seneca Lake AVA. Our 2017 Classique was fermented and aged in neutral barriques (57%) and in stainless steel (43%). Candied lemon, apricot peel, Asian pear, and anise join with salinity to give impeccable freshness.
Peach Orchard Vineyard Dry Riesling 2017
$26


In a year as cold as 2017, the level of ripeness achieved by the Peach Orchard Vineyard is nothing short of wizardry. -LB

Planted in a former hub of fruit tree production, this aptly named site is the most fruit-focused of our Rieslings. Robust and round, it gives notes of quince paste, stony minerals, dried herbs, tangerine, and juicy peaches.


100 cases produced
Breakneck Creek Vineyard Dry Riesling 2017
$26


As the Breakneck Vineyard produced pure sense of place this year, it seemed important that we introduce it to you.  The wine offers up outstanding minerality and a tension driven by freshness that is magnified by the total lack of sugar in our wines. -LB

Our first year working with this site has already shown great promise. The dramatic landscape of Breakneck Creek—cliffs and waterfalls—carved from hard layers of shale echoes in the minerality of this wine. It is dense with flavors of tropical fruits, lemon tart, chamomile, and vanilla.

125 cases produced
Leidenfrost Vineyard Dry Riesling 2017
$26


Anticipated Release Date: Fall 2018

Leidenfrost encapsulates this history of wine growing and the quality it is capable of producing. -LB

One of our purist expressions of terroir on Seneca Lake, this mature shale-laden, “Grand Cru” site continues to merit a stand-alone bottling. Intensely focused, the 2017 yields notes of candied orange peel, mango and fresh mint.


250 cases produced
Pinot Noir Classique 2017
$26


Anticipated Release Date: Summer 2018

The 2017 Pinot Classique draws marvelous aromas of camphor, Middle Eastern spices, ripe strawberry and liquorice from the shale along our hillsides. Its balance and delicacy meld with natural roundness.  -LB

Hand-harvested fruit from our east Seneca Lake Pinot Noir vineyards were hand-sorted and partially (30%) whole-cluster pressed. Spontaneous fermentations with native yeasts were followed by additional barrel aging for ten months.
Rosé 2017
$17


Anticipated Release Date: Summer 2018

Same style, different site. The 2017 is our first Rosé with Pinot Noir from Sawmill Creek Vineyard. After 24 hours, the juice was bled off of the skins using the saignée method, resulting in the structured, savory style of rosé that we enjoy.
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Tales from the Shale - Vineyard Journal Apr. 23, 2018

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Have you met Autumn Stoscheck?  She's the powerhouse behind Eve's Cidery, farmer extraordinaire, orchardist turned vigneron, and generally just a badass lady.  Autumn is on sabbatical with the cidery and working with us to develop our biointensive home farm.  Her methodologies and holistic approach to the land echo the philosophies of Forge and Saint Cosme, while also bringing a unique perspective to the mix.

Throughout the season we will share some highlights from the vineyard, and bring you along to explore the terroir of our site.


April 23, 2018 -- MAKING BIOCHAR
Written by Autumn Stoscheck (Instagram: @myvineyardyear)

#1 Vine prunings from 3 acres of 3 year old vines, the pit, and my fire starter. I dug this pit in 2 hours with a front loader on a little Kubota and hand held hoe. It's cone shaped, 3' deep in the center with a 6' radius up top.

#2 Started a very hot fire with scrap wood from old pallets.

#3 When it was raging, I began adding the prunings. The trick is to continue to add as much fire as possible with out smothering it.

#4 Fire burns twice, first making charcoal, then ash. The cone prevents air from reaching the bottom of the fire, leaving behind the charcoal. The fire is so hot it makes no smoke, only steam. The pit was full when I threw the last of the vines on the fire.

#5 Luckily our sprayer only uses organic certified materials, so I had a convenient method to pump the 100 gallons of water that the fire required to quench.

#6 Apx 200 gallons of high quality, uniform biochar ready to inoculate and add to our compost pile to be returned to the vineyard.

The Evolution in the Cellar

(Sourced from our e-newsletter on April 20, 2018)

Winemaking at Forge Cellars - Seneca Lake, Finger Lakes, New York

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.

The perfect wine for Thanksgiving -- 2015 Dry Riesling Classique

Don't fret about Thanksgiving wine choices - just about anything goes

On Thanksgiving day, two things are more important than the wine you pour. No. 1, of course, is the people you are with. (If you thought "watching football" was No. 1, you might need a re-education on the meaning of Thanksgiving; start with a "Charlie Brown" special.) No.

"How many times have we walked away from meals talking more about what was in the glass than what was on the plate? Many times."  We couldn't agree more with Michael Austin of the Chicago Tribune.  Of course, the feast is centerpiece of Thanksgiving, but without wine, the feast is incomplete.  In his article of must-have wines for Thanksgiving, Austin recommends our 2015 Dry Riesling Classique, calling it "full of minerality, almond, orange zest, citrus and a whisper of smoke — soft and luscious with bright acidity and a dry finish."

One of the best things about the holiday season and the foods that accompany them is that our Riesling and Pinot Noir offerings were practically made for them.  The Rieslings have weight and concentration with the perfect amount of freshness and acidity to complement rich dishes (poultry, pork, creamy squashes and soups) while also not overpowering the lighter fare at the table (salads and fresh vegetables or cheeses).  Vegetarians or those with carnivorous cravings will take pleasure in pairing a variety of foods with our Pinot Noir.  Our Pinots have unbelievable intensity with the perfect amount of restraint.  Earth, mineral, and fruit are woven together with precision and intention, while the tannins and acid breathe structure and freshness into the palate.  Poultry or red meat, root vegetables and mushrooms, lentils or salmon, and of course the traditional Thanksgiving cranberry sauce and stuffing -- these are just a few ways you can introduce Forge Pinot to the food and guests at your table.

-KR

Another Sinfully Delectable Food and Wine Pairing

Photo by: Steven M Rice

Photo by: Steven M Rice

Our friend, Steve, from the Seattle area sent us this picture of our 2015 Lower Caywood Vineyard Riesling that he paired with local Dungeness Crab.  This may be one of the greatest parings with that wine that I could ever imagine.  The richness, minerality, and specifically the wild herb component of our Lower Caywood Riesling paired with the crab must have been wonderful.  

When Louis was here, we grilled Alaskan King Crab legs and had them with a magnum of 2012 Riesling Les Alliés, and it was sinful.  Remember, these are not your grandma’s Rieslings…

-RR

Here Come the 2015 Wines...

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RELEASE OF THE 2015 WINES
 
Here we are once again.  It's that time of year when our newest vintage of wines
make their debut, and you, a faithful member of the Forge Foundry, are the first
to experience the unveiling.  

 

There is no wine club at Forge, no hierarchy among fans of great wine, no complicated sales gimmicks, just a simple formula for sharing what we do with those who enjoy it.  Our annual offering keeps us engaged with you a few times a year without filling up your inbox.  We would prefer that you read less emails and have more time to visit us in the Finger Lakes. 

The 2015 vintage is very small in terms of quantities.  The volumes, meaning the juice we received from the grapes, was to put it...mildly frightening.  However, wines from 2015 are so much fun to drink that you'll quickly forget how little there is--until you finish the bottle and go to look for another.  Fortunately, you have some 2014 Forge wines that are aging gracefully (you do, don’t you?), and can always turn to this very complex vintage as a very suitable backup.  Trust me, I am speaking from experience.  I believe that for Justin, the patient one of the group, that the 2015 vintage was memorable because of the length of the fermentations.  They were not complete (fermented to dryness) until well into the summer, hence the late release of the wines.  Often I would ask him how fermentations were moving along, and the usual response was…”well, they are GOING…like a turtle." 
Every year, I look forward to Louis' impression of the vintage.  Here are a few of his thoughts:

"One of the nicest aspects of our work is having a different vintage every year.  A computer company has to invent all sorts of new products and develop many kinds of marketing strategies to keep the customers on board  You know what?  Mother Nature does that for us, and it is so creative that every vintage is different.  Obviously, sometimes a vintage can “look like” another, but my experience is that all of them have their own identity.  2015 gives a great picture of this; we had never seen a vintage like 2015 and we won’t see it again.  On a tasting point of view, it is so pleasurable when the mark of a vintage is obvious, it gives a great dimension of “time” to the wine.  The terroir gives the dimension of “place”, of “origin.”  What is important is to get an idea of truth.  It is important that the wine is a translation of a reality, a story, a moment.  So, as a grower it is important to make the best possible wine, but it is a bad way indeed to go “against” a vintage.  This is why I like the 2015, because it has a lot of self identity and when we drink it in 15 years time, the way it will taste will have a “time machine effect” on us and it will make us happy."

It will make us “happy”…this is indeed the 2015 vintage.  They are hedonistic, exotic, and unlike any of the wines we have had the pleasure of crafting before.  Enjoy, be happy.

-RR
RIESLING CLASSIQUE 2015
$19


A classique not that classique. As Rick says it is more a great Burgundy than anything else. Ripe, wide, profound, long. But the freshness is still very present. An enormous impact of the vintage on this wine. A style on its own. -LB

Our most important wine aims to reveal the true nature of the vintage and to explore the terroir of east Seneca Lake. Working with 8 different growers on 10 parcels, we see the depth of expression possible in a ripe vintage. With this level of ripeness, fermentations continued into late spring in order to finish bone dry. Quince, lemon, fennel and slate mingle with marzipan and white chocolate, supported by precise acidity.

Production: 1800 cases
LEIDENFROST VINEYARD
RIESLING 2015

$24

A ripe, smooth, round riesling from great vegetal material.  So different from Sawmill and geographically so close. -LB

We consider this a “grand cru” site because of its close proximity to the lake and rocky terroir of shale near the surface. This vineyard always expresses its terroir clearly; grapes ripen early and well, yielding distinct character and power. The 2015 is savory and intense with flavors of stone and saline interplaying with apricot skin, apple and anise.

Hector (east side, Seneca Lake)
Soils: shale
Production: 50 cases
LOWER CAYWOOD VINEYARD
RIESLING 2015

$24

A very expressive wine with a stunning complexity and identity.  A really great terroir/location/vine.  No doubt.  An aromatic spectrum that I deeply like.  We do have something very special there, for sure. -LB

These 40-year old vines are part of the original Charles Fournier plantings, planted on shale with minimal topsoil. Due to some extra-loving care throughout the growing season, this site produced dynamic flavors that deserved its own bottling. Lifted aromas of menthol, wild herbs and wasabi contrast sharply with a rich, lush palate of glazed apples, preserved lemon, raw honey and dried orchard fruits.

Lodi (east side, Seneca Lake)
Soils: shale
Production: 25 cases
SAWMILL CREEK VINEYARD
RIESLING 2015

$24

That is classicism more than the classic.  So elegant and talking about this particular microclimate on a very precise way.  I think Sawmill is a wine to taste old.  This is a proper super great pedigree wine, no doubt.  The balance is great and works naturally well every year. -LB

We have come to expect great complexity and expression from well-farmed grapes on this site which lies in a slope contiguous to Leidenfrost. This vineyard is a jewel of the Finger Lakes where Riesling expresses itself with both minerality and ripeness year after year. A riper, heftier style that mixes dried apricot, dried apple and wild peach with honey, anise, ginger, white pepper and loam.

Hector (east side, Seneca Lake)
Soils: shale
Production: 100 cases
PINOT NOIR CLASSIQUE 2015
$26

Very Burgundian in style but very « east side Seneca » in expression. It makes sense: the style is given by your work. The expression is given by…nature. And obviously our aromatics and texture are highly related to shale in this wine. -LB

Attractive mulled plums, violets, raspberry tea, truffle and charcoal aromas can be found on the nose. The ripe results of low yields in a warm growing season are evident in the density of this year’s Classique. Sweet plums, raspberries and pure cherry juice are spiced with cinnamon, cocoa powder and violets. Savory elements of underbrush and stone join the profile, staying focused and juicy on a long finish.

Production: 625 cases
ROSÉ 2016
$17

This rosé of Pinot Noir is full-flavored and structured with notes of vibrant crunchy red cherry, cherry pit, thyme, and mineral. Produced using the saignée method, grapes were hand-harvested from Standing Stone Vineyard (located in Lodi on the east side of Seneca Lake) and experienced 16 hours of skin contact to retain its rich color.

Production: 84 cases
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Louis' Visit to "The Lakes" - May 2017

Visits with Louis always move too quickly.  Having the entire team together is always something we look forward to, and while we work hard and efficiently when we're together, we always leave time for play.  (And play, we did!)

Jean-Baptiste, one of Louis' long-time friends and fellow French winemaker, came along for the ride, and experienced the Finger Lakes for the first time.  What is truly remarkable about this region is that you don't have to go out of your way to introduce someone to this place and the people, it just happens organically.  When an unknown person arrives in the Finger Lakes, there may as well be a line out the door of people waiting to introduce themselves and pass on one of their favorite local pastimes or watering holes.  The community is woven so tightly here, which is one of the many reasons we love doing what we do, where we do it.

Back to work...  Although our rosé production is small—about 100 cases this vintage—it's a fun project for us, and was the first item on the agenda.  We were all pleased to see it retain the intensity and expression of the 2015 vintage that we all loved so much.  The next big task during Louis' visit was finalizing all of the cuvées: Classique, Les Alliés, and Single Vineyard wines.  This means that each and every barrel and tank were tasted, ample notes were taken, blending trials were conducted, and after countless samples and discussion, the wines were realized.  Every year it's fascinating to see the sometimes drastic differences between vineyards and terroir when tasting the wines.  In our tasting of 2016 Rieslings, we noticed one powerful vineyard (you'll have to wait to find out which one...) that was so expressive, even adding 3% of it into our Classique bottling changed the entire dynamics of the wine.  All-in-all, the wines from the 2016 vintage were full of character and finesse, wines that we are proud to be the first to have seen the entire winemaking process from start to finish in our new facility.

It is important for us to constantly taste, to let our palates and our minds experience and understand the world of wine around us.  Everyone on the team is encouraged to document the various wines that they try (especially Riesling and Pinot Noir), and share their impressions.  The opportunity to taste together is always the most beneficial, and allows us to engage in lively discussion, analysis, and sometimes debate.  It was a treat to taste some of the older vintages from Saint Cosme (2004 Les Deux Albion, anyone?) and sample Riesling and Pinot from around the world, each with their own story and personality. 

What did we do for play?  Aside from taking pleasure in beautiful wines and the Michelin 3-star meals that Rick cooked up, we also wrangled in our bravery and jumped into one of many creeks feeding into Seneca Lake.  Nothing is quite as invigorating at 9am as a chilly dip into a pool of fresh water (right, Louis?).  We warmed up with a bonfire at the winery, had coffee and pastries, and shared some good laughs about the lunacy that just happened.

These are the moments that remind us of how much we love what we do.  Having the team together, seeing our wines come to life before our eyes, and taking in all that the Finger Lakes has to offer (cold streams and all) is the life force of Forge.

-KR

Forge Around the World

Things are busy here in "the lakes" (as Louis would say), so while we're busy tending to things in the winery and vineyard, our wines have taken up the hobby of globetrotting.  

Just last week, our Riesling and Pinot Noir were seated among some BIG names in the wine biz for a professional tasting of American wines in Romania.  It is an honor and a privilege to wield the flag of the Finger Lakes abroad, and introduce the region and wines to connoisseurs overseas.

Photo: Facebook page of Liz Thach

Photo: Facebook page of Liz Thach

Photos: Facebook page of Liz Thach

Shanghai was the next stop for our Riesling.  Liz Thach, MW (Master of Wine) presented our Riesling Classique to 34 Chinese wine professionals during a tasting of "8 Top American Wines."  Forge Cellars wines poured alongside Kistler, Domaine Serene, Turley, and Opus One!?

Did you catch our Facebook post last week about Hungary?  Our Riesling Classique is the only American wine on the list at Eleven - bor&tapas, a wine bar/restaurant in Pécs.

Wow.  What a strange yet amazing feeling to see our project making a splash and navigating the vast world of wine.

Dungeness Crabs Meet Harvest Ridge

Photo: Steven M. Rice

Photo: Steven M. Rice

Our customer, Steven, from Seattle sent us this picture of freshly harvested Dungeness Crabs made into homemade crab cakes.  The week before, Steven was telling me how he was out collecting oysters to go with another Forge Riesling.  We love nothing more than seeing how you pair Forge Riesling with different foods from your neighborhood.

The saline, oyster water, seaweed character of Harvest Ridge probably went really well with the sweet flavor of the Dungeness Crab.  Wish I was there to experience it first hand!

Please keep the pictures coming.  

Cheers.

-RR
 

Forge Cellars in Japan

A picture of Louis sharing Forge wines in Japan. On the right of the picture is our dear friend, Rudi de Pins of Château Montfaucon.

A picture of Louis sharing Forge wines in Japan. On the right of the picture is our dear friend, Rudi de Pins of Château Montfaucon.

A quick piece of advice -- if you are going to have partners in business make sure they are way cooler and more interesting then yourself!

Last week Louis emailed me and said that his Norwegian importer tasted the 2015 Forge wines at St. Cosme and absolutely loved them.  They placed a large order of Riesling AND Pinot, so we're very excited about that.

Plus, the week before, Taiwan placed an order!

Yesterday Louis sent me this:

"I am in Tokyo. I sold some Riesling and Pinots yesterday in Kyoto. Tomorrow tasting all day at Imperial Hotel WITH the Riesling. Tuesday with Enoteca buyer to re-present Pinot and Riesling. Wednesday tasting all day at Imperial Hotel Osaka with the Riesling." - Louis

While the rest of the team is hunkered down here in "the lakes" taking care of 2016 vintage, it is good to know that your partner is out in the rest of the world spreading Finger Lakes love.

-RR

Les Alliés Riesling is...

Louis Barruol - winemaking, cellar, Riesling

Every year Les Alliés evolves naturally by "uncovering" itself. Our 100% indigenous yeast Riesling fermentations proceed very slowly, taking a very long time to become totally, completely, bone dry.  It's not in spring, but in the summer after the vintage that we are finally able to move toward bottling the wines.  Once they are truly finished, our team begins diligently tasting through each of our 70 barrels and two tanks, giving each Riesling a detailed rating and review, and writing personal tasting notes.  When we talk about small batch and individualized fermentations, we really mean it--70 separate, small French barriques from 10 individual vineyards, each with its own story and personality. Some barrels simply speak so clearly of their terroirs that they must become single vineyard wines.  We do not hold them as "better" than our other wines, but they deserve and earn their places as wines that are so expressive of an individual place that we wish to present them in their own bottlings.  (These vary from year to year as different sites reveal themselves.)

Along the way, we decide that some very special barrels are stand-outs.  Some are so outstanding, unique, and by consensus, the most exceptional of our Rieslings--dense, pure, minerally, intense and balanced.  This is the consensus that makes up Les Alliés -- the allies, the partners, the united ones. We don't "make" Les Alliés, we discover it together, and it's an easy decision because it tells us what it wants to be. 

The Les Alliés Riesling is what we call a freight train of a wine--built for the long haul.  You may certainly open it now and enjoy it immensely, but save some for your cellar to watch it reveal itself over the next decade.


Forge Cellars Les Alliés Riesling in the Press:

2014 Riesling Les Alliés
92 POINTS, TOP WINE (Wine Spectator)

"Forge Cellars leads the way here with its late-release 2014 Riesling. The Les Alliés (named for "the allies,” the estate’s three owners from America and France) is a combination of the best lots sourced from various vineyards. It shows how complexity and depth can be built in a wine, rather than drawn from a single site. The employment of used barrels for aging Riesling is a relatively new technique in the Finger Lakes, and it’s helping forge this distinctive wine’s personality and mouthfeel." - James Molesworth

2014 Riesling Les Alliés
92 POINTS, TOP WINE (Vinous)

“An exotic wine, with a nose of raw cashews, quince, lemon curd, papaya and the subtle stamp of oak. The palate is lively and layered, with great textural complexity and a palate-coating, lanolin-like quality that carries through into the finish. A unique, and interesting wine.” - Kelli White

2013 Riesling Les Alliés
90 POINTS, TOP WINE (Wine Spectator)

"Focused and pure, with anise, ginger, blanched almond, pear and mirabelle plum notes that extend on the mineral-edged finish." - James Molesworth

2013 Riesling Les Alliés
91 POINTS, TOP WINE (Vinous)

“The Les Alliés is effectively Forge’s reserve wine, assembled from select lots and aged for an extra three to four months in barrel. The nose is marked by scents of warm brown spices, butterscotch, white flowers, and hard cheese. The palate is lovely, with a punchy, expressive personality and a brighter acidity than the basic 2013 Riesling. A touch of flint comes through in the finish, as does a hint of oak.” Kelli White

Snapshots from our first day at our new facility...

Drinking Forge Riesling in WALES

Finger Lakes Riesling fans traveling through Wales - be safe to add an evening of dining at The Hand at Llanarmon to your itinerary. We're happy to let you know That you can order a bottle of Forge Cellars Riesling to pair With Their superb and inventive cuisine. 

Not traveling to Wales Any time soon? Here's one of Their recipes for you to try out at home Alongside a glass of our 2013 Riesling.



 

Triangle Wine, what is it?

92 POINTS, TOP WINE
2014 Riesling Sunrise Hill Vineyard

91 POINTS, TOP VALUE
2014 Riesling Classique

When VALUEINTEREST, and HAND-CRAFTED join together to form a perfect balance, you’re given a wine that wine drinkers prize. It’s a combination of these elements that give a wine its strength, giving it a life that exists far beyond the bottle.  It becomes a Triangle Wine.

 
 

 

Let’s think about this concept with our 2014 Riesling Classique

Value:  James Molesworth of the Wine Spectator awarded this wine 91 points, but more importantly considers it the Top Value out of over 200 wines tasted from the Finger Lakes.

Interest:  Combining texture with distinct minerality and freshness balanced by bone dryness, all with a fruit driven core – our 2014 Riesling Classique has a dynamic profile that keeps you engaged.

Hand-crafted:  Harvested from low-yielding vines, picked by hand, resorted in the winery, spontaneous fermentation, and made in a small quantity.  Each part of the process is guided naturally by the Forge Cellars team, with thoughtful and conscious decisions that allow the wine to speak of place and quality.

There you have it, Forge Cellars Riesling is Triangle Wine.

So go forth, find balance and drink outside of the box.

It is Bigger Than a Score

Photo by Chandra Russell ( Sawmill Creek Vineyards )

Photo by Chandra Russell
(Sawmill Creek Vineyards)

I have struggled to write this post over the last few days.  Usually when you get good scores from a national publication the first thing you do is to run to the top of the highest mountain and yell at the top of your lungs.  After all, it feels great to receive recognition for your hard work, because if you know anything about the wine business you are not doing it for the money.  So we received great scores but I just didn’t have it in me to spread the news.  Why?  Well, I think it took a few days to know why and it is very simply this.  Crestwood.  Crestwood you ask?  Yes, the company that wants to store pressurized gas under Seneca Lake in old salt caverns.  Want to know the details?  Check out Gas Free Seneca.  In a nutshell we have an out of state company that wants to put a gas storage hub along the west side of Seneca Lake and then pump pressurized gas into caverns UNDER the lake.   Yes, it is as crazy as it sounds.  And if you take the time, I hope you do, to read more you will see it borders on the insane.

So why did I have a tough time posting the reviews?  Because there are people in our industry that 1) think it is okay or 2) refuse to talk about it because of the blowback.  At a time when we are really hitting our stride (see the reviews below) our biggest challenge is not with other regions in the world producing, in this case Riesling, but with a Texas company who wants to jeopardize our lake and our communities.  And what is worse is that we actually have people in the industry that are on their side.  Every year we gain more recognition, every year we make a bit more wine, every year we continue to develop vineyards and renovate or build new buildings, every year more people come to witness the beauty of the Finger Lakes, every year our reach grows internationally.  But every day we must devote a portion of our day to defeating Crestwood and the risk it poses to our region.


Imagine what we could do if our energies were solely devoted to continuing to make this region realize all of the potential of its land and its people in a way that doesn’t directly threaten what is great about it.


From the Wine Spectator Jan 31 – Feb 29 2016 Edition:

92 – Forge Riesling Sunrise Hill 2014 – $24
Pure, with yellow apple, anise, honeysuckle and jasmine notes that glisten through the long, racy finish.  Shows length, cut and precision.

91 –  Standing Stone Riesling Ice Wine 2014 – $25/375
A delicious sweetie, with orange zest, date, maple and quince flavors that show excellent focus and zip through the unctuous finish.

91 – Forge Riesling Finger Lakes Classique 2014 – $21
Jasmine and citrus oil notes lead the way, followed by lovely lemon cur, white peach and yellow apple fruit flavors.  The long,, stony finish is very pure.  A SAVY SHOPPER Selection

90 – Standing Stone Vidal Finger Lakes Ice 2014 $25/375
An enticing sweet wine, with lush mango, creamed apricot and candied orange peel notes melding together and carrying through the maple-accented finish.

90 – Forge Riesling Finger Lakes Harvest Ridge 2014 $24
Juicy and engaging, with ginger, peach and yellow apple notes, back by a racy melon rind edge through the finish.  Solid.

90 – Ravines Dry Riesling 2014 $18
A taut, dry style, with pure lime, kiwifruit and pippin apple flavors backed by a slate note that gives the finish good tension and length.  Very solid. A BEST BUY.


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Call Cuomo at: 1-518-474-8390