Press and news that features Ravines Wine Cellars
Late Harvest wines are produced by leaving the grapes on the vine one to two months longer than normal, which allows the grapes to become dehydrated and thus sweeter due to higher concentrations of sugar. Workers covered the rows of grapes with netting to prevent the birds, deer and other critters from eating the grapes while they are dehydrating.
Riesling is one of the favored candidates for late harvest wines, given it's high acidic content. Grapes will lose their acidity while hanging longer on the vine, and higher concentrations at the onset still create a dessert wine with a certain crispness that other varietals lack.
Ravines currently produces a Late Harvest Vignoles, another popular late harvest dessert wine produced by the same method mentioned above.
Vignoles bunches are naturally transformed into a honeyed dessert wine with vibrant citrus and exotic fruit notes.
Each year, Wine & Spirits Magazine chooses 100 wineries from around the world as hallmarks of the industry. Ravines Wine Cellars was selected for producing a variety of high quality wines.
Land Baron: Since moving to New York's Finger Lakes in 1999, Denmark-born Morten Hallgren and his wife, Lisa, have been slowly putting together a Riesling-focused empire, expanding to vineyard sites on Keuka Lake and on the east side of Seneca Lake, as well as another 60 acres in Geneva, where they farm White Springs, now there home vineyard." "With the welcome addition of the Argetsinger Vineyard, says Hallgren, "we will be fully estate grown by next year." With some 130 acres planted, their vineyards represent one of the largest vinifera estate in the region."
White Springs: the 2015 vintage was Hallgren's fifth at White Springs, the facility and vinyeard he purchased in 2010 on the north end of Seneca Lake near Geneva, The 59-acre property is planed on the classic Finger Lakess loam series called honeyoye, over limestone. Hallgren believes the limestone gives their white wines, both chardonnay and riesling, a distinctive mineral tone, edgy and firm. In 2015, a relatively uneventful growing season was brought to a sudden end when, on October 17, a cold snap took tempeatures down to 17 degrees, and he was obliged to pick. As a result the 2015 White Springs is perhaps even more edgy than most years, with a thrilling, mouthwatering lemon-lime flavor and pronounced, salty tanginess. It's a vintage with the mineral underpinnings to age beautifully. _
" New Reds: While Ravines has earned its reputation for riesling,(as well as an espedially nervy, Chablis-like chardonnay--check out the 2015) Hallgren has also become adept at making reds, bottling a Bordeaux-inspired blend, a pinot noir and a cabernet franc--one of the top Finger Lakes red we tasted this year. made from the lighter fruitier lots that didn't go into the Bordeaux blend, the 2015 Franc is a shlyly foral red with scents fo violets and smoke, thyme ane mulberry, a joy to chill down and drink." --P.J.C.
"Among the Finger Lakes’ many fine wineries,
Ravines in Geneva gets our nod,
not only for its steely 2015 Dry Riesling
but also for chef Scott Riesenberger’s terrific three-course “Ravinous Table.”
-Ray Isle, Food & Wine Magazine
Sauvignon Blanc 2016
After consecutive challenging winters in the vineyard, the Sauvignon Blanc block in Geneva rebounded nicely in 2016. As many of you know, 2016 was the warmest and sunniest growing season in modern times in the Finger Lakes.
Consequently the 2016 vintage of Sauvignon Blanc shows great ripeness with layers of floral notes and citrus fruit to complement the mineral and acidic backbone that gives this wine its freshness. We continue to use the time-honored tradition of lees aging thereby greatly improving the texture and complexity of this wine.
– Notes from the Winemaker, Morten Hallgren
Crisp, exuberant and mineral-tinged with mouthwatering tropical fruit flavors and zesty acidity
The grapes were from our estate White Springs Vineyard in Geneva, New York. Our White Springs Vineyard was planted in 2004 and has Honeoye loam (deep, well drained soils formed in loamy till) over limestone soils.The exceptionally warm and sunny growing season in 2016 had resulted in optimal ripeness level and little to no disease pressure. The grapes were harvested on October 5, 2016 at 22.6°Bx.
The grapes were pressed with long and gentle press cycles in a membrane press, which provides gentle pressure and minimal movement of the grapes, minimizing the amount of tearing and scouring of the skins and seeds. The fermentation was long and cool in stainless steel tanks, with a small fraction in neutral oak barrels. The wine was aged on fine lees from early December 2016 until February 2017.
The 2016 Sauvignon Blanc is available for sampling and for purchase at either of our two tasting rooms. Click for directions and more information.
Food & Wine magazine has selected The Ravinous Kitchen as one of America's Best Winery Restaurants.
Carey Jones touts The Ravinous Kitchen as one of "the best in the nation, [featuring] the best wines of their respective vineyards, excellent cuisine, and often-idyllic settings", and points to Chef Scott Riesenberger's "four-course meals to pair with the vineyard’s own wines" and use of "orchards, herb gardens, and beehives [that] supply a great deal of the ingredients."
Ravines WIne Cellars isn't just one of the best places in the Finger Lakes to buy wine, it's now a place to get a great meal!
The Ravinous Kitchen opened in 2015 with small plates which paired perfectly with our wines. In 2016, Chef Scott Riesenberger joined the team as Creative Director and Chef of the Ravinous Kitchen, having previously worked at L'Esperance in the Burgundy region of France; Union Pacific, The Essex House, Gilt, and Corton in New York City; and The Haymount House in Westchester. His knowledge of and experience with a range of classical and modern cooking techniques results in a style of cooking which can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.
The Ravinous Table takes place at a communal table in our Geneva tasting room where Chef Riesenberger creates a seasonal menu of beautiful courses each perfectly paired with the expressive, balanced wines of Ravines. Each meal includes multiple courses created with produce, meats, and cheeses from the orchards, fields, and dairies of neighboring Finger Lakes farms including the herbs, vines, and honey hives at Ravines.
Each dinner begins at 6:00 pm with a glass of Sparkling Brut and savory amuse-bouche. Guests then head to the wine cellar where they participate in a brief but engaging tour including a barrel tasting paired with a delicious appetizer. Service begins at 6:30 with four beautiful courses at our farm table with Chef Riesenberger guiding the guests through the courses and the wine pairings.
Past events include a Truffle Experience which featured pork & truffle pâté and truffled carbonara pasta and a Winemakers Dinner featuring Austrian Winemaker Christophe Höpler.
All seats are available by reservation only and are limited to 16 participants.
Click here for a list of upcoming events at the Ravinous Table and to reserve your seat, or call the Geneva Tasting Room at 315-781-7007.
Click here for a list of other events at the Ravinous Kitchen.
Beginning this weekend at Ravines Wine Cellars' two tasting rooms, visitors will have the opportunity to try a different kind of wine tasting.
In addition to our usual tasting of five wines, our wine and cheese pairing featuring Finger Lakes cheeses, or our chocolate pairing of wine with Hedonist chocolates, we will be offering a flight of sparkling wines: Sparkling Keuka, the new 2007 Sparkling Brut, and 2015 Ayre.
2007 Sparkling Brut ($34.95, online or in the tasting room) is a blend of Chardonnay and Pinot Noir, both from the Argetsinger Vineyard, and has delicate aromas of baking brioche, delicate white lilies, and a flinty minerality.
Sparkling Keuka ($19.95 at either tasting room) was released last summer as a Ravinous Club exclusive; now it is available for general purchase. This wine is a sparkling version of our popular Keuka Village White blend of Cayuga and Vignoles.
2015 Ayre ($9.95, tasting room only) is our semi-sparkling, semi-sweet interpretation of Moscato d'Asti. At only 8% alcohol, and sporting aromas of peach and orange blossoms, it's a fun way to end a tasting - or a meal!
Tastings of these wines are exclusively available with this flight.
Chef Scott Riesenberger has come up with small bites to pair with each wine.
Our tasting rooms are located at 400 Barracks Road in Geneva (on Seneca Lake), and 14630 Route 54 in Hammondsport (on Keuka Lake). For more information, and hours of operation, click here,
Last Sunday, January 15, Ravines kicked off its "Chef and Winemaker" series with a vertical tasting of 5 vintages of Ravines Meritage.
Attendees had a chance to do a side-by-side tasting of the 2008, 2009, 2010, and 2011 vintages, and winemaker Morten Hallgren surprised everyone by bringing a couple of bottles of the 2006 vintage as well. According to Morten, all of the tasted vintages are "far away from peaking", although both the 2006 and 2010 are closer than the others (2006 because it's older, 2010 because it was riper and more lush).
In his opening remarks, Morten also said that these Meritage blends have amazing aging potential, and that as a relatively young wine region we don't know how many years the wines can age for. "Perhaps in another ten years we can do another tasting like this with the same wines."
Having a chance to taste these vintages together shows the significant differences between years ("vintage variation"). The Finger Lakes doesn't have the luxury of consistent weather - 2006 and 2009 were both cooler years with later harvests, 2010 was warm and sunny, 2008's weather was in-between, and 2011 was a combination of everything with a warm spring and rainy September.
The event started with a chance for attendees to try to create their own Meritage blend. Everyone was given some of Cabernet Sauvignon and Merlot from the 2015 harvest (both taken from barrel) and some of the newly-released 2015 Cabernet Franc (poured from bottles), and after tasting each component everyone started to blend different proportions of the three wines together to create something pleasing. Morten tends to use a higher proportion of Cabernet Sauvignon in his Meritage blends (such as the new 2013 Maximilien), but some participants seemed to prefer a more Merlot-heavy blend.
Ravinous Kitchen Chef Scott Riesenberger created a slate of small bites to complement the wines. Smoked duck, fondue, and potato tart each harmonized with the Meritage and enhanced the experience - as it should be, since Ravines' wines are designed to go with food.
The full schedule for upcoming Chef and Winemaker events is available here. Seats are limited, so book yours early!
Weekends at the Ravinous Kitchen in the Geneva tasting room, Chef Scott Riesenberger creates delicious small plates that pair perfectly with Ravines' wines.
This weekend's menu features a flight of three winter soups (spiced tomato and prosciutto, black garlic consomme, broccoli and Comte) that would pair perfectly with our Winter Flight of Riesling, two vintages of Chardonnay, Pinot Noir, and our Maximilien blend; a series of savory tarts, waffles, and fennel bread that pairs well with our Sparkling Flight; and a board featuring local cheeses and charcuterie that could pair with Riesling, Chardonnay, and/or Pinot Noir.
Chef Riesenberger's tasting room menu changes weekly. Stop by on one of these cold winter afternoons and see what's cooking!
For directions and hours of operation, click here.