Hermann J. Wiemer Late Harvest Riesling 2019
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This enticing Riesling is crafted in the traditional German Spätlese style, with moderate natural sweetness counterpoised by a bright, invigorating liveliness. In a yearly gamble against the weather, grapes for Spätlese wines are left to hang for a longer time on the vines, allowing them to develop riper flavor profiles. The later picking also increases must weight resulting in a more full-bodied wine. Spätlese wines have a greater intensity and strength than Kabinett-style wines, though are still the lightest of the late harvest wines. The outcome is a wine with an elegant yet luscious nose, followed by a generous palate of crisp ripe fruit and floral notes, lingering into a long, naturally sweet finish.
This exceptional late harvest wine pairs well with cheese and fruit, with lighter roasted or barbecued meats, or serves as a refreshing after-dinner wine.
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Wine & Spirits
Merwarth employed multiple picks and multiple vineyards in the blend, layer-ing cool, green-toned fruit with more tropical fla-vors. The wine oscillates from citrus to nectarine and pear, and from saffron to honey with a mild bite of phenolics. If the harvest was, in fact, late, everything was right where it should have been.
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Robert Parker's Wine Advocate
The 2019 Riesling Late Harvest comes in with 54 grams of residual sugar and 8.7% alcohol. What in the world did this wine do with all that sugar? Oh it's there, especially on the finish and as it airs out and warms up, but this seems to be relatively–I repeat, relatively–dry for a wine that has that much sugar. This drinks beautifully. It is solid in mouthfeel, coats the palate and finishes well. I could find uses for it at the table, whether for light desserts or foods that blend well with an off-dry wine; however, its highest and best use might be on its own. It's pretty delicious, as well as nicely structured. There were 700 cases produced from grapes in the winery's HJW, Josef, and Standing Stone vineyards.
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Wine Enthusiast
Pristine aromas of candied citrus peels, ripe apple and peach echo on the luscious palate, where gobs of honey drizzle the fruit flavors. Laser-like acidity lends immense lift to it all, while a gentle creaminess resounds throughout. It shows wonderful purity and detail, and will hold up well in the cellar. Drink through 2030.
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Hermann Wiemer was born in Bernkastel, Germany into a family with 300 years experience in making the distinguished vinifera wines of the Mosel Valley. He arrived in the United States in 1968 already well versed in the European tradition of fine winemaking. To this heritage he added the skill of grafting fragile vinifera vines onto sturdy American rootstock.
In 1973 he bought 140 acres on the west side of Seneca Lake, which he planted with a variety of European vinifera grapevines. Visitors who wish to see these vines, along with ponds and the six acre nursery, can take the popular Vineyard Walk through the property.
The Winery, which produces 12,000 cases each year, was designed in 1982 by an award winning team of Cornell architects. Enclosed within the shell of a seventy-year-old scissor-trussed barn, it accommodates a laboratory, tasting and retail sales, a wine production area and a private tasting room. Its unique white cathedral-like interior counterpoints the bare wooden walls and sleek Italian stainless steel tanks.
Apart from the classics, we find many regional gems of different styles.
Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.
Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.
Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.
Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.
The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.