Press and news that features Ravines Wine Cellars
Bloomberg's wine and spirits columnist, Elin McCoy, just wrote up Ravines Wine Cellars 2016 Cabernet Franc as one of the best expressions of this varietal from around the world! Picking 12 great choices for under $50, our Cabernet Franc was the one example from the Finger Lakes, which she noted was "light and supple, with flavors of tart cherries, perfect with grilled chicken."
While our 2016 Cabernet Franc is sold out, our 2017 Cabernet Franc has just recently been released and is drinking as well, if not better than the 2016! The vibrant fruit, lively acidity and earthy and spicy notes are showing through in this well-rounded wine. Our Cabernet Franc is extremely popular, vintage after vintage, which much to our dismay, causes it to sell out quickly. Grab a half case or a case and save 5% or %10 respectively while our supplies last.
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 "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."
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.
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.
Ravines Wine Cellars has been selected by MSN as one of their Top 101 Wineries in America.
The article notes that Ravines makes "excellent...dry riesling" and other "serious" wines, while combining "old world ideology with modern technology".
Ravines 2011 Argetsinger Vineyard Riesling was selected by a team of sommeliers as a "contemporary classic" of the Finger Lakes region. The article, "Sommelier Scavenger Hunt", appears in the December 2014 issue of Wine & Spirits magazine.
Teams of sommeliers were sent to various American wine regions to locate wines that best express that region's terroir. All selected wines were then presented in a grand tasting once the teams compiled all their tasting data.
The three-member Finger Lakes team lauded the Argetsinger Vineyard Riesling’s "precision" and called it "astounding". "Even the highest-acidity, driest Rieslings don’t have this wine’s crystalline quality," said Matthew Kaner of Bar Covell in Los Angeles, who was the Finger Lakes team leader. "...the vineyard…[is] trained perfectly, 30-year-old vines with the right sun exposure...fantastic grapes."
The Huffington Post listed Ravines in their list of 7 Must-visit Artisanal Wineries in the Finger Lakes.
...food-friendly wines which have received well-merited attention"
"Their (Keuka) vineyard is located next to the widest part of Keuka Lake, between two ravines, and it is this location that inspired their winery's name. The knowledgeable tasting-room staff will offer some carefully selected cheese-and-chocolate pairings to enhance these food-friendly wines, which have received a lot of well-merited attention and awards internationally." -Huffington Post