2010 "Circle" Riesling

Where can you find Red Newt "Circle" Riesling?  Click here to find a store or restaurant near you!

2009 vintage - Double Gold Medal - New York State Wine & Food Classic!

Red Newt Cellars is a small winery on the south east shore of Seneca Lake, in the Finger Lakes region of New York. Winemaker David Whiting and Chef Debra Whiting founded the winery and bistro in 1998. Riesling has always been a passion.

The 2009 vintage offered up loads of bright, crisp fruit that are balanced by vibrant expressions of peaches and apricot, with hints of white grapefruit. It was one of the best Riesling vintages of the decade, with an elegant combination of ripe, expressive fruit and focused acidity.

You will find this Red Newt label exclusively on Finger Lakes Riesling. The wine in the bottle shows off a classic Finger Lakes style, expressing bright aromas of tangerine and honeysuckle and an elegant palate of citrus and peach. The wine - and the price - are great, and represent one of the best value Rieslings in North America.

2009 Vintage - Wine & Spirits Magazine - 93 Points

"Back-labeled as off-dry, this entry-level white delivers for the price. Its sharply etched Key lime scent suggest a wine that's light and dry, but the mouthwatering attack is considerable richer, fresh apples and pear giving way to crisp, lees-inflected finish. It's dry enough to serve as an aperitif, but has the weight for the Thai basil chicken." (W&S - Patrick Comiskey, August 2011)

2009 Vintage - Daily Grape - Gary Vaynerchuk - Episode #76 - Under $25 Riesling Blind Tasting - 91+ Points

Video Link

 2008 Vintage - Wine Spectator 88 Points / 500 Great Buys

"If you're new to the region's wines and want to dip your toe in the water, try the "Circle Label" bottling from Red Newt-it's an exceptional value, and winemaker Dave Whiting has slowly increased production to its current 2,100 case level. Whiting produces the wine in a slightly off-dry style, both to entice drinkers new to Riesling as well as to showcase his younger vineyards, which he feels don't have the acid structure to support the drier-style bottlings he also produces." (WS - James Molesworth, July 2009)

"There's no shortage of crisp whites and good values coming out of the Finger Lakes in upstate New York, and Red Newt owners David and Debra Whiting are among the most quality-conscious winery owners in this scenic region. Located on the east side of Seneca Lake, Red Newt produces more than a dozen reds and whites, but few are more successful than Riesling. Winemaker Dave Whiting made about 2,100 cases of the 2008. Fermented in stainless steel, the Circle Label is designed with a touch of residual sweetness, keeping it user-friendly for new Riesling drinkers as well as showcasing the winery's younger vineyards, which Whiting believes don't have the acid structure to support the drier-style bottlings the winery also produces. The result is a bright and refreshing off-dry wine with a candied lime peel edge to apple, pear, fig and anise notes." (WS - "500 Great Buys", Kim Marcus, Oct. 2009)

RS 3.4% ~ TA 8.5 g/l ~ pH 3.1 ~ Alc. 11.5%

UPC# 70605710143
3,300 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Gewürztraminer is a variety of grape that produces a wine with exquisite spice and complexity. The Finger Lakes region, with its moderate summers and sunny, brisk harvest weather, is an ideal place to grow Gewürztraminer that is intense and expressive.

The 2010 Red Newt Cellars Gewürztraminer was harvested from two separate vineyards in Hector, NY. Grapes from the respective vineyards were fermented on their own to maximize expression and character, then blended late in the winter. Each lot lent its flavor and personality to this blend, making it complex and intriguing. It is rich and broad with a warm and lingering finish.

Orange blossom and grapefruit aromas combined with flavors of ripe watermelon and lychee balance a palate that is rich, creamy and elegant. With a subtle underlying minerality throughout, this Gewürztraminer holds strong through the finish with prominent coriander and white pepper spices. The combination of fruit, spiciness, and powerful structure make this wine an exciting complement to boldly flavored and spicy cuisine. This wine is best with at least 6 months in the bottle and will age gracefully for several years.

2008 Vintage - Wine Spectator - 83 points

"Open-knit, with good lychee and pink grapefruit notes backed by a slightly loose finish. Drink now. Tasted twice, with consistent notes. (WS - James Molesworth, online)

RS 2.0% ~  TA 5.9g/l ~  pH 3.5 ~ Alc. 13.9%

UPC# 70605710156
160 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Riesling is semi-dry with crisp aromas of tangerine and luscious flavors of tropical fruit. On the palate, orange peel, apricot, and lemon curd combine with a barely perceptible sweetness to make a wine that is supple and well-structured. Crisp, dry and aromatic, this wine shows a classic Finger Lakes style that is refreshing, intriguing and satisfying. It is a great wine with a variety of foods and will age gracefully. Try this wine by itself on a spring afternoon, or with a fresh lake trout with lemon and butter.

Riesling production at Red Newt Cellars is straightforward and elegant. Fermentation is in stainless steel, mostly with Epernay II yeast at moderate temperatures. Fermentation is stopped with some residual sweetness. The 2010 vintage produced Rieslings that are fruit forward in style. This wine is clean, fruit driven and voluptuous. This wine shows stunning balance between honeysuckle, ginger, and candied tropical aromas. 

2009 Vintage - Wine & Spirits Magazine - 92 points / Best Buy

Salty and bright, with scents of cucumber and lime, this semi-dry Riesling has an umami, white miso set of flavors that broadens the wine's texture and makes it an ideal pairing with roasted branzino. (W&S - Patrick J. Cromiskey, August 2011)

Great praise for the 2008 Vintage - Wine Spectator - 89 points / 500 Great Buys

Rieslings and other New York white wines show that the 2008 vintage is one of the best yet. The 2008 vintage will go down as an unqualified success in the Finger Lakes. A wet July put added pressure on growers to maintain disease-free vineyards, but September and October were warm and dry, allowing for long, even ripening.

Tangy, with mouthwatering green apple and fennel notes that give way to hints of pear and green almond at the end. Tight now, but with an off-dry hint lurking on the finish. Should stretch out. Drink now through 2011. (WS - James Molesworth, 2009)

RS 2.5% ~ TA 8.2g/l ~ pH 3.2 ~ Alc. 11.9%

UPC# 70605710154
600 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Merlot offers up aromas of dark cherry and smoke. Following its fruit driven nose is a delicate palate filled with forward fruit. Rich flavors of black cherry jam, cassis, and cocoa nuances fill out a palate that is rich, smooth and elegant. Supple tannins fill the mid palate and linger in a finish that is complex and satisfying. This wine is not overstated and is great with food. Enjoy with charcoal grilled steak or seared pork tenderloin medallions in a molasses-balsamic glaze on a bed of wilted collard greens.

RS 0.3% ~ TA 5.9 g/l ~ pH 3.6 ~ Alc. 13.6%

UPC# 70605710158
150 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Cabernet Sauvignon displays forward fruit characters of cherry, red raspberry and plum. The palate is firm but supple with plenty of fruit poised on firm structure. Aromas of smoke and pepper lead to a finish that is laced with firm but delicate tannins. While not huge and overbearing, this understated Cabernet Sauvignon is a great wine to enjoy at mealtime without fear of upstaging the food. Great with a summertime grilling menu of beef tenderloin stuffed with currants and leeks.

The warm vintage, moderate water and ideal growing conditions at Sawmill Creek Vineyards have allowed wine grower Jim Hazlitt to harvest Cabernet Sauvignon grapes that capture the ripe red fruit and earthy tone of mushroom and black olive. This bottling showcases the best Cabernet bottling of our vintage.

2009 Vintage - Wine Spectator - 85 points

"The profile of this red is a bit firm, with cedar and toasty vanilla flavors guiding the black cherry and grilled herb notes." (WS - James Molesworth, December 2010)

RS 0.3% ~ TA 6.2 g/l ~ pH 3.6 ~ Alc. 13.5%

UPC# 70605710160
75 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Riesling is dry and supple with aromas of key lime and ripe peach. Flavors of orange peel, apricot and lemon curd fill the palate. Crisp, dry and aromatic, this wine shows classic Finger Lakes style. Riesling is the flagship variety of the Finger Lakes and, when produced in this dry and elegant style, is refreshing, intriguing and satisfying. It is a great match with a variety of foods and will age elegantly. Try this wine with sea bass baked in phyllo with watercress and lemon curd or enjoy it on its own as an elegant aperitif.

Riesling production at Red Newt Cellars is straightforward and unobstructed. Fermentation is in stainless steel, mostly with Epernay II yeast at moderate temperatures. Fermentation is stopped with some residual sweetness. The 2010 vintage offered up loads of voluptuous fruit that is balanced by tangerine, apricot, and tropical fruit.

RS 0.6% ~ TA 8.0g/l ~ pH 3.2 ~ Alc. 12.1%

UPC# 70605710154
240 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

49% CABERNET SAUVIGNON 47% CABERNET FRANC 4% MERLOT

The Eastern Red-Spotted Newt (Notophthalmus viridescens viridescens) is a very common and exquisitely beautiful amphibian in the Finger Lakes. This blend of Cabernet Sauvignon, Cabernet Franc and Merlot is anything but common. Flavors and aromas are richly understated with notes of plum and blackberry with hints of leather and vanilla. Fine, ripe tannins complement stunning fruit characters to make a wine of elegant structure and grace.

Red wine production at Red Newt Cellars is straightforward and focused. Fruit is harvested at optimal maturity, fermented in small lots and pressed sequentially into barrels where malolactic fermentation occurs. The first order of winemaking business the following spring is to critically evaluate every barrel and assemble the blend that is to be the most expressive, complex, but understated wine of the vintage.

RS 0.2 ~ TA 5.6 g/l ~ pH 3.7 ~ Alc. 13.1%

UPC# 70605710138
115 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
facebook.com/red.newt.cellars
twitter.com/FLXnewt
WWW.REDNEWT.COM

This Riesling is dry and firm with complex aromas of orange peel and apricot. Lean and focused, it expresses an elegant combination of fruit and minerality that will pair well with a wide range of foods. This Reserve bottling has captured the quintessential personality of Finger Lakes Riesling.

Riesling production at Red Newt Cellars is straightforward and elegant. Fermentation is in stainless steel, mostly with Epernay II yeast at moderate temperatures. The Reserve Riesling is a selection of the best vineyards and fermentation lots which are assembled as a wine that is lean, with crisp acidity and focused fruit. These wines are age-worthy, and show best after at least 2-3 years in the bottle.

The 2007 vintage was one of the warmer, riper vintages of the decade. Riesling wines from this vintage show more ripe, opulent fruit and less and less laser like acidity than we find in Rieslings from more typically cool vintages in the Finger Lakes. 

2007 Vintage - Wine Spectator - 88 Points

"Nice and nervy, especially for the vintage, with slate and pippin apple notes that show nice cut on the finish." (WS - James Molesworth, August 2009)

RS 0.7% ~ TA 7.4 g/l ~ pH 3.0 ~ Alc. 13.0%

UPC# 70605710107
306 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
facebook.com/red.newt.cellars
twitter.com/FLXnewt
WWW.REDNEWT.COM

Pinot Noir is one of the most difficult and rewarding of grape varieties. The Finger Lakes offers an outstanding combination of soil and climate to produce great quality Pinot Noir. This Pinot Noir displays a nose that is lightly smoky with overtones of dark cherry and plum. The palate is smooth and silky with supple fruit, soft tannins and a long, lingering finish. An excellent choice to enjoy with a free range pork loin stuffed with cherries and chevre with a cherry red wine reduction, or with mesquite grilled salmon.

RS 0.3% ~ TA 6.2g/l ~ pH 3.6 ~ Alc. 13.0%

UPC# 70605710157
170 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Gewürztraminer is a variety of grape that produces a wine with exquisite spice and complexity. The Finger Lakes region, with its moderate summers and sunny, brisk harvest weather, is an ideal place to grow Gewürztraminer that is intense and expressive.

The 2008 Red Newt Cellars Gewürztraminer was harvested from two separate vineyards in Hector, NY. Grapes from the respective vineyards were fermented on their own to maximize expression and character, then blended late in the winter. Each lot lent its flavor and personality to this blend, making it complex and intriguing. It is rich and broad with a warm and lingering finish.

Orange blossom and honeysuckle combined with flavors of ripe watermelon and lychee balance a palate that is rich, creamy and elegant. The combination of spiciness, fruit, and powerful structure make this wine an exciting complement to boldly flavored and spicy cuisine. This wine is best with at least 6 months in the bottle and will age gracefully for several years.

2008 Vintage - Wine Spectator - 83 Points

"Open-knit, with good lychee and pink grapefruit notes backed by a slightly loose finish. Drink now.Tasted twice,with consistent notes." (WS - James Molesworth)

RS 0.5% ~  TA 6.2 g/l ~  pH 3.5 ~ Alc. 13.5%

UPC# 70605710127
500 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
facebook.com/red.newt.cellars
twitter.com/FLXnewt
WWW.REDNEWT.COM

This Riesling is dry and supple with aromas of tangerine and pineapple. Flavors of orange peel, apricot and lemon curd fill the palate. Crisp, dry and aromatic, this wine shows classic Finger Lakes style. Riesling is the flagship variety of the Finger Lakes and, produced in this dry and elegant style, is refreshing, intriguing and satisfying. It is a great wine with a variety of foods and will age beautifully. Try this wine with sea bass baked in phyllo with watercress and lemon curd or enjoy it on its own as an aperitif.

Riesling production at Red Newt Cellars is straightforward and unobstructed. Fermentation is in stainless steel, mostly with Epernay II yeast at moderate temperatures. Fermentation is stopped with some residual sweetness. The wine is then fine tuned and finished using the traditional method of adding back small amounts of unfermented Riesling juice reserve to the wine after fermentation.

The 2008 vintage offered up loads of bright, crisp fruit that is balanced by vibrant expressions of tangerine and apricot. It was one of the best Riesling vintages of the decade, with an sumptuous combination of ripe, expressive fruit and focused acidity.

2008 Vintage - Wine Spectator - 89 points

Rieslings and other New York white wines show that the 2008 vintage is one of the best yet. The 2008 vintage will go down as an unqualified success in the Finger Lakes. A wet July put added pressure on growers to maintain disease-free vineyards, but September and October were warm and dry, allowing for long, even ripening. The bulk of the wines, both whites and reds, show pure, precise flavors and bright acidity.

"A taut, bony style, with fennel seed, pippin apple and slate notes that crackle through the mouthwatering finish. Should loosen up and stretch out nicely with modest cellaring. Drink now through 2011." (WS - James Molesworth, November 13, 2009)

RS 0.8% ~ TA 8.7 g/l ~  pH 3.1 ~ Alc. 11.7%

UPC# 70605710124
226 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
facebook.com/red.newt.cellars
twitter.com/FLXnewt
WWW.REDNEWT.COM

This Cabernet Sauvignon displays forward fruit characters of cherry, red raspberry and plum. The palate is firm but supple with plenty of fruit poised on firm structure. Aromas of smoke and pepper lead to a finish that is laced with firm but delicate tannins. While not huge and overbearing, this understated Cabernet Sauvignon is a great wine to enjoy at mealtime without fear of upstaging the food. Great with a summertime grilling menu of beef tenderloin stuffed with currants and leeks.

The cool vintage, ample water supply and ideal growing conditions at Sawmill Creek Vineyards have allowed wine grower Jim Hazlitt to harvest Cabernet Sauvignon grapes that capture the ripe red fruit and earthy tone of mushroom and black olive. This bottling showcases the best Cabernet bottling of our vintage.

RS 0.5% ~ TA 6.2 g/l ~ pH 3.5 ~ Alc. 13.5%

UPC# 70605710148
114 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

27% CABERNET FRANC 23% SYRAH 69% CABERNET SAUVIGNON 16% MERLOT
14% NOIRET 4% PINOT NOIR

The Eastern Red Spotted Newt is one of nature's most beautiful but often overlooked creatures. As a teenager (in newt years) it sports a brilliant red color as it romps about in the moist wooded areas of the Finger Lakes forests. While in its juvenile phase of development, we know this newt as the "Red Eft." This wine, too, is brilliant red, playful and full of life. Forward rich fruit and a supple palate make it a wonderful wine for pairing with fish, fowl or game.

RED EFT is produced most in vintages, and represents vineyards and lots that show exceptionally forward fruit and supple tannins. Finished with a wisp of residual sweetness, the RED EFT is smooth, engaging and approachable.

RS 0.3% ~ TA 7.0 g/l ~ pH 3.5 ~ Alc. 13.2%

UPC# 70605710051
1000 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Where can you find Red Newt "Circle" Riesling?  Click here to find a store or restaurant near you!

Double Gold Medal - New York State Wine and Food Classic!

Red Newt Cellars is a small winery on the south east shore of Seneca Lake, in the Finger Lakes region of New York. Winemaker David Whiting and Chef Debra Whiting founded the winery and bistro in 1998. Riesling has always been a passion.

The 2009 vintage offered up loads of bright, crisp fruit that is balanced by vibrant expressions of peaches and apricot, with hints of white grapefruit. It was one of the best Riesling vintages of the decade, with an elegant combination of ripe, expressive fruit and focused acidity.

You will find this Red Newt label exclusively on Finger Lakes Riesling. The wine in the bottle shows off a classic Finger Lakes style, expressing bright aromas of tangerine and honeysuckle and an elegant palate of citrus and peach. The wine - and the price - are great, and represent one of the best value Rieslings in North America.

2009 Vintage - Wine & Spirits Magazine - 93 Points / Best Buy

"Back-labeled as off-dry, this entry-level white delivers for the price. Its sharply etched Key lime scent suggest a wine that's light and dry, but the mouthwatering attack is considerable richer, fresh apples and pear giving way to crisp, lees-inflected finish. It's dry enough to serve as an aperitif, but has the weight for the Thai basil chicken." (W&S - Patrick J. Comiskey, August 2011)

2009 Vintage - Daily Grape - Gary Vaynerchuk - Episode #76 - Under $25 Riesling Blind Tasting - 91+ Points

Video Link
 

Great Praise for the 2008 Vintage - Wine Spectator 88 Points / 500 Great Buys

"If you're new to the region's wines and want to dip your toe in the water, try the "Circle Label" bottling from Red Newt-it's an exceptional value, and winemaker Dave Whiting has slowly increased production to its current 2,100 case level. Whiting produces the wine in a slightly off-dry style, both to entice drinkers new to Riesling as well as to showcase his younger vineyards, which he feels don't have the acid structure to support the drier-style bottlings he also produces." (WS - James Molesworth, July 3, 2009)

"There's no shortage of crisp whites and good values coming out of the Finger Lakes in upstate New York, and Red Newt owners David and Debra Whiting are among the most quality-conscious winery owners in this scenic region. Located on the east side of Seneca Lake, Red Newt produces more than a dozen reds and whites, but few are more successful than Riesling. Winemaker Dave Whiting made about 2,100 cases of the 2008. Fermented in stainless steel, the Circle Label is designed with a touch of residual sweetness, keeping it user-friendly for new Riesling drinkers as well as showcasing the winery's younger vineyards, which Whiting believes don't have the acid structure to support the drier-style bottlings the winery also produces. The result is a bright and refreshing off-dry wine with a candied lime peel edge to apple, pear, fig and anise notes." (WS - "500 Great Buys," Kim Marcus, Oct. 15, 2009)

RS 3.4% ~ TA 8.7g/l ~ pH 3.1 ~ Alc. 11.7%

UPC# 70605710143
3,300 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
facebook.com/red.newt.cellars
twitter.com/FLXnewt
WWW.REDNEWT.COM

This Riesling is off-dry and complex with aromas of peach and quince in the nose, and flavors of apricot and tangerine on the palate. The palate is smooth, focused and voluptuous, leading to crisp, dry and ethereal finish. This wine has captured the quintessential personality of Finger Lakes Riesling. The Davis family has be farming grapes in Hector, NY for generations.

This Riesling comes from their vineyard on the east side of Seneca Lake, less than one mile from Red Newt Cellars. Exemplary attention in the vineyard yields fruit that is opulent, but focused. 2009 was an exceptional vintage for Riesling in the Finger Lakes, and marks the first year of Red Newt single vineyard bottlings of Riesling.

Fruit from the Davis Farms Vineyard shows great extraction and structure that comes with small crops and meticulous canopy management that keeps fruit exposed to the sun and flavors concentrated.

2009 Vintage - Wine & Spirits Magazine - 93 Points

"Fine and high toned, this wine's sweet peach scents meld with hints of fusel and leafy herbs. The flavors are unexpectedly broad and hefty, with caramel sweetness and a sneaky acidity that gives the wine sinuous tension. Serve with Sichuan chicken." (W&S - Patrick J. Comiskey, August 2011)

2009 Vintage - Wine Spectator - 90 Points - 24 Enticing Value Wines

"Very focused and persistent, with excellent cut to the lime, chalk dust, slate and pippin apple flavors. A floral note weaves through the finish. This has the cut and drive to age a bit as well. Drink now through 2012." (WS - James Molesworth, 2011) 

RS 1.9% ~ TA 8.2g/l ~ pH 3.0 ~ Alc. 11.9%

UPC# 70605710152
123 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Merlot offers up aromas of dark cherry and smoke. Rich flavors of black cherry jam, cassis, and cocoa nuances fill out a palate that is rich, smooth and elegant. Supple tannins fill the mid palate and linger in a finish that is complex and extensive. Enjoy with charcoal grilled steak or seared pork tenderloin medallions in a molasses-balsamic glaze on a bed of wilted collard greens.

Vinification of this Merlot is straightforward and traditional using ripe, gently crushed fruit, 10% whole cluster inclusion, warm fermentations punched down frequently by hand, aging in a mix of new and older American oak (Canton Cooperage) barrels, and minimal racking and blending. The goal is to let the fruit express the structure, fruit and tannins that come from the vineyard.

RS 0.2% ~ TA 5.1 g/l ~ pH 3.6 ~ Alc. 13.4%

UPC# 70605710317
150 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

The elegant combination of fruit and minerality makes it an exceptional companion for many foods. Think of grilled salmon topped with sauteéd peaches and fennel. This wine has captured the quintessential personality of Finger Lakes Riesling.

Sawmill Creek Vineyards is on the east side of Seneca Lake less than one mile from Red Newt Cellars. This Riesling is dry and complex with aromas of peach, lime and quince in the nose, and flavors of peach and citrus on the palate. Moderate weight is focused by crisp acidity and a round, firm finish.

2009 was an exceptional vintage for Riesling in the Finger Lakes and marked the first year of Red Newt single vineyard bottlings of Riesling. Fruit from Sawmill Creek Vineyards most often shows bright tangerine notes in the nose, with crisp well textured palate, and clearly expressed citrus flavors and textures in the finish.

2009 Vintage - Wine & Spirits Magazine - 91 Points

"Saline and broad, with an umami scent of brine and lemon, there's plenty of brisk acidity underlying this wine's red apple flavors. The lees note on the finish suggests pairing it with a leek tart." (W&S - Patrick J. Comiskey, August 2011) 

2009 Vintage - Wine Spectator - 90 Points

 "Very fresh, with a floral edge to the flavors of lime and jasmine, which turn to snappy green apple on the refreshing, focused finish. There's really good cut to this white." (WS - James Molesworth, February 2009)

Red Newt gets great coverage in Washington Post

Making the rounds at this past weekend’s Washington D.C. International Wine and Food Festival, presented by The Washington Post...

What excited me were the bottles from wine regions that have recently started distribution in the Washington, D.C. area.

I am thrilled that wines from Red Newt Cellars, from the Finger Lakes region of New York State, are finally reaching our market. David Whiting makes some of the best Riesling in the country, and his 2009 Dry Riesling (about $16) from a cool, rainy vintage captures the lime-zest and talc minerality that Riesling can achieve in the Seneca Lake region.

Assistant winemaker Brandon Seager was also pouring a single-vineyard Riesling from Sawmill Creek Vineyards that showed great focus and length, though he said this wine may not be in the D.C. region yet. (Red Newt wines are distributed by Potomac Selections)

Click here to find Red Newt Wines in DC, MD and VA

RS 1.0% ~ TA 7.9g/l ~ pH 3.0 ~ Alc. 11.9%

UPC# 70605710149
198 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Red Newt Cellars, Inc.
3675 Tichenor Road, Hector, NY 14841
(607) 546-4100 / fax 4101
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This Riesling is dry and supple with aromas of key lime and ripe peach. Flavors of orange peel, apricot and lemon curd fill the palate. Crisp, dry and aromatic, this wine shows classic Finger Lakes style. Riesling is the flagship variety of the Finger Lakes and when produced in this dry and elegant style, is refreshing, intriguing and satisfying. It is a great match with a variety of foods and will age elegantly. Try this wine with sea bass baked in phyllo with watercress and lemon curd or enjoy it on its own as an elegant aperitif.

Riesling production at Red Newt Cellars is straightforward and unobstructed. Fermentation is in stainless steel, mostly with Epernay II yeast at moderate temperatures. Fermentation is stopped with some residual sweetness.

The 2009 vintage offered up loads of bright, crisp fruit that is balanced by vibrant expressions of tangerine and apricot. It was one of the best Riesling vintages of the decade, with a sumptuous combination of ripe, expressive fruit and focused acidity.
 

Great praise for the 2008 Vintage - Wine Spectator - 89 points / 500 Great Buys

Rieslings and other New York white wines show that the 2008 vintage is one of the best yet. The 2008 vintage will go down as an unqualified success in the Finger Lakes. A wet July put added pressure on growers to maintain disease-free vineyards, but September and October were warm and dry, allowing for long, even ripening. The bulk of the wines, both whites and reds, show pure, precise flavors and bright acidity.

"A taut, bony style, with fennel seed, pippin apple and slate notes that crackle through the mouthwatering finish. Should loosen up and stretch out nicely with modest cellaring. Drink now through 2011." (WS - James Molesworth, November 2009)

RS 0.6% ~ TA 8.5 g/l ~ pH 3.0 ~ Alc. 11.4%

UPC# 70605710146
240 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Riesling is voluptuous and racy with bright citrus aromas in the nose and a perfectly balanced palate with a luscious sweetness and edgy acidity. This vibrant interplay of sweetness and acidity create a wine that is intriguing and pairs remarkably well with food. Think of enjoying it with pork loin stuffed with peach and fennel chutney, or with a chilled apricot soup. This wine has captured the quintessential personality of Finger Lakes Riesling.

Lahoma Vineyards is located across Seneca Lake about three miles from Red Newt Cellars. In addition to plantings of Riesling and other Vinifera Varieties, growers Kenny and Harlan Fulkerson have planted 15 acres of Riesling on this site exclusively for Red Newt Cellars. It is a gently sloping site on the east side of Seneca Lake comprised of a patchwork of Lansing and Dunnkirk soils. It is a site with expression and personality.

2009 was an exceptional vintage for Riesling in the Finger Lakes, and marks the first year of Red Newt single vineyard bottlings of Riesling. Fruit from Lahoma vineyards shows vibrant fruit and clear expression that is characteristic of this site.

RS 4.5% ~ TA 8.9 g/l ~ pH 3.0 ~ Alc. 9.6%

UPC# 70605710150
123 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

This Riesling is semi-dry with crisp aromas of nectarine, pear and luscious white peach. On the palate, apricot and lemon curd combine with a sleek sweetness to make a wine that is supple and well-structured. Crisp, dry and aromatic, this wine shows a classic Finger Lakes style that is refreshing, intriguing and satisfying. It is a great wine with a variety of foods and will age gracefully. Try this wine by itself on a spring afternoon, or with Pan-Seared Tuna with a tropical mango salsa.

Riesling production at Red Newt Cellars is straightforward and elegant. Fermentation is in stainless steel, mostly with Epernay II yeast at moderate temperatures. Fermentation is stopped with some residual sweetness. The 2009 vintage produced Rieslings that are fruit forward in style. It was one of the best Riesling vintages for the Finger Lake region bringing forward a combination of ripe, expressive fruit and focused acidity. This wine is clean and bright with medium-high acid. This wine shows stunning balance between honeysuckle, ginger, and candied citrus aromas. Fennel and Sandalwood fuse with tart citrus to round out the finish.

2009 Vintage - Wine & Spirits Magazine - 92 points / Best Buy

Salty and bright, with scents of cucumber and lime, this semi-dry Riesling has an umami, white miso set of flavors that broadens the wine's texture and makes it an ideal pairing with roasted branzino. (W&S - Patrick J. Cromiskey, August 2011) 

Great praise for the 2008 Vintage - Wine Spectator - 89 points / 500 Great Buys

Rieslings and other New York white wines show that the 2008 vintage is one of the best yet. The 2008 vintage will go down as an unqualified success in the Finger Lakes. A wet July put added pressure on growers to maintain disease-free vineyards, but September and October were warm and dry, allowing for long, even ripening.

Tangy, with mouthwatering green apple and fennel notes that give way to hints of pear and green almond at the end. Tight now, but with an off-dry hint lurking on the finish. Should stretch out. Drink now through 2011. (WS - James Molesworth, 2009)

RS 2.0% ~ TA 8.4 g/l ~ pH 3.0 ~ Alc. 10.5%

UPC# 70605710146
405 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Double Gold, Best of Class - 2006 Wine and Food Classic

Blue Newt White is an elegant blend that allows the sweet, delicate grapey characters of Niagara fruit to show through. This wine is designed to be drunk young and enjoyed. Semi-sweet, crisp and elegantly fruity, it can be a part of a relaxing afternoon or lively evening.It is truly enjoyable on its own or with light foods such as fruits, salads and cheeses.

RS 5.2% ~ TA 8.0g/l ~ pH 3.0 ~ Alc. 11%

UPC# 70605710070
3500 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

Double Gold, Best of Class - 2006 New York Wine and Food Classic

Red Newt White is a semi-dry, exquisitely fruity blend of Vidal Blanc and Cayuga White. Perfectly balanced to accompany a wide variety of foods and please most any palate.

Cayuga White and Vidal Blanc show great assets as wine varieties. Cayuga lends brightness and crispness to the blend. Vidal lends fruit intensity, body and structure. Both varieties are fermented in stainless steel tanks with a variety of yeast strains. Various cellar management techniques such as cool, gentle fermentation, sur lie aging, lees stirring and juice reserve addition increase the complexity and structure of the wine while retaining delicate characters.

This wine is designed to be drunk young and enjoyed. It appeals to a wide variety of wine drinkers. Its slight sweetness makes the wine pleasing and approachable. Firm but supple acidity makes the wine intriguing and enjoyable for the connoisseur.

RS 3.0% ~ TA 7.7g/l ~ pH 3.0 ~ Alc. 11.5%

UPC# 70605710019
3000 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.

The yellow Spotted Salamander is a larger and more assertive cousin to our own Eastern Red Spotted Newt. This exquisitely dry and fruit flavored wine is one that demands attention. Dry with delicate aromas of apple followed by lean citrus flavors and a crisp finish with hints of lemon peel. This wine is a perfect accompaniment to grilled tuna with lime and cilantro.

This wine is created as a blend of Riesling, Gewürztraminer, & Pinot Gris. All varieties are fermented in stainless tanks with a variety of yeast strains. Various cellar management techniques such as cool, gentle fermentation, sur lie aging, lees stirring increase the complexity and structure of the wine while retaining delicate characters.

RS 0.8% ~ TA 7.4 g/l ~ pH 3.2 ~ Alc. 12%

UPC# 70605710041
2000 cases produced

As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that brands Red Newt as an innovative leader in the Finger Lakes region. The focus is not only to craft world-class wines and locally sourced cuisine, but also to create a synergy between them.