Press and news that features Ravines Wine Cellars
Sundays this winter, come to the Ravinous Kitchen for our series of events called "The Chef and the Winemaker".
Each week, join Winemaker Morten Hallgren in the Barrel Room of Ravines' winery in Geneva to taste through flights of library wines from his personal cellar. Each flight will feature old and older wines in contrast to newer vintages to demonstrate and appreciate the variation between the vintages and how the growing season affects the attributes and characteristics of the various wines. Chef Scott Riesenberger will prepare a Grazing Slate for each guest: a slate board of delicious savory foods he has created to pair with the various wines. He will explain why he has chosen the ingredients and how they pair with the wines to give guests an insight into pairing food & wine.
Each event starts at noon. The current event list:
Participation is by ticket only, and spots are limited. Call the Geneva Tasting Room at 315-781-7007 for assistance, or click each link above to purchase tickets.
Winter isn't a time to relax at Ravines Wine Cellars. In the past month, we have released three new wines - new vintages of our Sparkling Brut, Dry Riesling, and Cabernet Franc.
Ravines' 2007 Sparkling Brut is a blend of Chardonnay and Pinot Noir grapes from the Argetsinger Vineyard. The wine was made in the traditional way, also called Méthode Classique, and lay en tirage (in the bottle, with yeasts) for seven years before being disgorged. This vintage displays delicate aromas of baking brioche, delicate white lilies, and flinty minerality. 2007 Brut is available for $34.95 online or at one of our tasting rooms.
Ravines' 2015 Dry Riesling is the followup to the Wine Spectator Top 100 award winning 2014 vintage. This year's vintage remains a blend of grapes from both of our vineyards (White Springs and 16 Falls) and also includes a small percentage of grapes from Serenity Vineyards. Delightfully dry at 4g/l of residual sugar, our Dry Riesling displays a racy acidity and distinct minerality. 2015 Dry Riesling is available for $17.95 online or in the tasting room.
Our most recent release is the 2015 Cabernet Franc. Unlike many wines using this grape, Ravines' Cabernet Franc is fruit-forward with bright red and black fruits. This wine will cellar well! 2015 Cabernet Franc is available for $21.95 online or in the tasting room.
You can taste and purchase these wines at either of our two tasting rooms. The Geneva tasting room is open daily from 10:00am - 5:00pm; the Keuka Lake tasting room is currently open Friday through Sunday from 10:00am - 5:00pm. Click here for directions and more information.
In its December 31, 2016 issue, Wine Spectator selected Ravines Wine Cellars' 2014 Dry Riesling as one of the Top 100 Wines in the world. This is the 4th time a Ravines wine has been selected to be on this prestigious list, following our 2012 Argetsinger Vineyard Dry Riesling, 2012 Dry Riesling, and 2009 Dry Riesling. We are proud to be the only New York State winery to appear on more than one Wine Spectator Top 100 list.
"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."
Previously, this wine was chosen by Food & Wine Magazine as a Top 10 Value Wine.
Ravines' unique style of Riesling is characterized by an elegant, dry style with delicate, complex aromatics, distinct minerality, and vibrant acidity. Aging on the fine lees has resulted in a gentle round texture.
Wednesday, November 9, 2016
New York Times wine columnist Eric Asimov's annual Thanksgiving wine panel column featured 10 wines, including Ravines' 2013 Pinot Noir.
The pinot noir reminded me ... of a trousseau from the Jura...pale-colored, subtle and reticent on its own... fresh, herbal flavors come alive with food.
This Pinot Noir produced by Ravines Winemaker/Co-owner Morten Hallgren has delicate aromas of ripe cherry, red plum, sultry spices and earthiness which create a sensual and engaging complexity. Grown in the cool climate of the Finger Lakes where the grapes ripen slowly, developing complexity and preserving acids required for fine winemaking, this Pinot Noir was grown at low yields of 2 1/2 tons of fruit to the acre, which encourages a concentration of flavors and the expression of sous bois aromas. The grapes were carefully hand-picked and fermented on their skins for 3 weeks in open-top fermentors, recieving gentle punch-downs twice daily to ensure a gentle extraction which allows for flavor and aromas without harsh tannins. The wine then ages 10 months in high quality, older French Oak barrels and recieves another 2 years of bottle aging where it further evolves.
This recipe, created by Ravinous Kitchen Chef Scott Riesenberger, is an elegant and healthier alternative to the traditional turkey, infused with herbs, nuts and fruit. 2 large turkey, boneless/ skinless breast 6 T unsalted butter, browned and cooled 2 turkey, legs, freshly ground or finely chopped 4 oz chopped, dried cranberries 6 oz chopped, roasted walnuts 1 sprig rosemary, finely chopped 1 bunch sage, finely chopped 1 tsp ground allspice Salt and black pepper
Butterfly the turkey breast and pound to roughly ¼ inch thick. Combine all remaining ingredients and keep cold. Place filling in a horizontal line down one side of the pounded breast, roll and tie with butchers twine. Season with salt, pepper and allspice, sear on all sides in a hot skillet and place in the oven at 325 degrees for roughly 20 minutes. You can check internal doneness with a meat thermometer or by inserting a thin knife into the center and making sure the center is hot or at 165 degrees. Keep warm until ready to serve. Slice into 1” slices so beautiful circular design is facing up. Drizzle with gravy, if preferred. Pairs beautifully with Ravines 2013 Pinot Noir.
Planting begins on a new vineyard at our White Springs location on Seneca Lake
A new 10 acre vineyard is being constructed abreast of the 42 acres at Ravines' White Springs Vineyard. Apart of the Niagara Escarpment Extension, the soil composition at White Springs consists of calareous limestone under honeyoye loam. The site has a substantial slope facing Seneca Lake, offering both great drainage and protection from harsh winter temperatures. The White Springs Vineyard was first planted in 2000 by the late Carl Fribolin.
The new vineyard will be planted with Cabernet Franc, and two Riesling clones, Geisenhem 198 and Neustadt 90. Riesling clone 198 is a very elegant clone with aromatic qualities, while clone 90 has cold resistant qualities while offering low yields ideal for high qualitiy wines. These additional vines will allow Ravines to produce more of it's signature Dry Riesling that has won many accolades, including several showings on the Wine Spectator Top 100 list.
Stop by our Geneva Location to see the ongoing progress of this new vineyard.
Ravines' semi-sparkling Ayre has just been bottled and is now available for purchase online and in our tasting rooms. Light and refreshing and a perfect companion for Sunshine, Ayre is a Prosecco style Valvin Muscat, a French-American hybrid developed by Cornell University. You can sample the Ayre at our Keuka and Seneca tasting rooms, or if you have tried it before, you can order it online as well.
Photo: Tony Cenicola/The New York Times
Riesling has been a great success story in the Finger Lakes, and though it’s not the only winner in the region, it’s been by far the dominant grape there. Year in and year out, Ravines’s riesling has been one of my favorites. It’s absolutely refreshing, with earthy, citrus and wet stone flavors. If you like this, try the Ravines Argetsinger Vineyard riesling, a firmer, deeper single-vineyard version.
Eric Asimov - New York Times
Today Wine Spectator's prestigious Top 100 list was released for 2015 and Ravines 2012 Dry Riesling, a single vineyard Riesling from the amazing Argetsinger Vineyard, was on the list. This is the third time in the past five years that a Ravines Dry Riesling has made the list. Ravines Oenologist/Winemaker Morten Hallgren has always produced steely, mineral-laden Dry Rieslings since his first vintage in 2002. "The top producers at the time focused on the sweeter, German style, but I wanted to express the pure mineral and fruit side."
Sam Argetsinger, who passed away almost a year ago, was an incredible person and a passionate grape grower. His vineyard is on a very special site. His children own the vineyard now, with son, Beren, at the helm of management.
This wine is described by James Molesworth as having "taut, lip-smacking acidity [which] harnesses the core of Jonagold apple, heather, white peach and candied citrus peel notes in this ripe white, keeping this focused and energetic through the finish."
Eric Asimov, wine writer for the New York Times, mentioned Ravines Dry Riesling in his recent article "12 Everday Bottles for Wine Lovers."
"Yet riesling is such an eloquent grape that I wouldn’t want to restrict myself to its sweet expression. Dry rieslings from Germany, Austria, even New York can easily substitute for the St.-Véran for a change of inflection. Entry-level versions from producers like Ravines, Peter Lauer and Bründlmayer may run $15 to $25."
~ Eric Asimov, New York Times
Riesling is readily described as a fundamental bottle of wine, given it's versatility when pairing the wine with food. Ravines Dry Riesling features a focused mineral expression and a vivacious acidity that is sure to please any palate.
If you have visited our Keuka Lake tasting room recently, you might have noticed some activity on the slopes behind the building. We cleared the slope and have planted over 6,000 Riesling and Chardonnay vines on 5.5 acres overlooking the lake.
Our vineyard team used GPS and laser technology to plant the vines precisely in line to allow for optimal maintenance.
The steep slope will allow maximum sunlight to reach the approximately 4,000 Riesling vines and over 2,000 Chardonnay vines. The clones that were planted are Riesling 198 and Chardonnay Colmar and 95.
According to Winemaker Morten Hallgren, the trellis posts and wires will be installed within the next month; plastic growth tubes were placed around the vines over the past couple of weeks. The tubes help train the vines to grow straight and also protect from animals which might try to eat the new growth.
It will be several years before any grapes from this new vineyard find their way into our bottles, but visitors are always welcomed to stop by to see how the vines are progressing and taste through our delicious wines.