May 11 2010
I made my first visit to the Finger Lakes region last weekend. There’s an electric vibrancy with a pastoral sense of community in the area, an everyman’s humility coupled with the notion that sooner or later the rest of the world will catch up with the amazing Riesling that comes from the region, but until then they’re going to keep doing what they’re doing. Oh, the Riesling. High acid and racy with notes of lime peel, grapefruit, green apple and peach with a wet stone mineral inflection.
My visit was a revival meeting. I came languidly with no expectations and left a believer.
Posted in, Good Grape Daily: Pomace & Lees. Permalink | Comments (4) |
You could have let me know you were coming. If you visited Heron Hill and Dr. Frank’s you drove past my home at least twice.
Thomas,
I was genuinely kicking myself on the flight back as I read the Finger Lakes edition of “Edible” and read your article. I knew you lived upstate, but it wasn’t until I saw a Finger Lakes map in that same issue that I put Hammondsport into context to locale.
My bad on that one because I would have loved to have had a long lunch with you.
And, even worse, I visited Heron Hill.
The good news is I really, really liked the area and the wines, so I’ll be back.
My fav. wineries—Anthony Road (killer!), Hearts & Hands, Weimer. Ravines is doing interesting stuff, as well. There is some seriously good Riesling coming out of the area. Reds, as many others have noted, are a mixed bag. I’d ditch all of the Cab Franc and Bordeaux blend efforts and focus on Champagne, Riesling, Gewurtz, and Late Harvest.
I do want to ask you about Edible Finger Lakes—I’ll follow-up via email.
Jeff
Good grief! Hammondsport was the long-standing center of the Finger Lakes wine region since 1860. I guess that story still hasn’t been received widely.
Also, my wife works part time at Heron Hill, where I used to work many years ago.
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Jeff:
I love this visual. And your tasting notes sound just like mine. I think my teeth have recovered by now. Hope yours have too.
Sue