Domaine Le Seurre - Riesling Dry2020

WHITE WINE

Estate

Finger Lakes wine with a French accent. Domaine LeSeurre focuses on classic, dry wines made from distinct terroirs along Keuka Lake in upper state New York. Sébastien and Céline LeSeurre are a French husband and wife winemaking team. They craft their wines from old vines and choose grapes grown on different kinds of soil to add depth & complexity to the final blend. It is like comparing an orchestra to a single musician! “This is a winery to watch.” -James Molesworth, Wine Spectator

Food pairing

Pair this Riesling with Trout Amandine, raw oysters, or enjoy as an aperitif.

Tasting notes

This classic dry Riesling has been aged for nine months in stainless steel tanks on the lees (yeast cells), giving depth and complexity on the palate while maintaining all the natural Riesling flavors. It has an elegant nose with aromas of ripe lemon, green apple, tangerine and pretty white floral notes. The acidity is bright with a long, refreshing finish.

Vineyard

100% Riesling, 100% Finger Lakes terroir selection.
Sourced from 3 different sites to achieve fresh and finessed characteristics. One terroir is predominantly shalestone (minerality and crispness), 1 is only clay (selected for richness and fruit) and the third is a mix of clay and shalestone, which will bring more mouthfeel and structure.

Vinification

Owners/Winemaking Team: Celine & Sebastien LeSeurre
The Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear. No sulfur addition before fermentation (preoxydation of the juice). Fermentation is done at cool temperatures (41-57°F). This cold temperature helps the yeast to ferment the sugar slowly. (Fermentation finished in June 2016). This helps the yeast to produce fine aromas with some fine lees. The wine keeps a good carbon dioxide level because of the long fermentation so the first addition of sulfite happens at the end of fermentation.