Press and news that features Ravines Wine Cellars
There's a saying in the Finger Lakes: "If you don't like the weather, wait 10 minutes - it'll change." Today's weather truly embodied that saying. We had beautiful sunshine, followed by rain, followed by more sunshine, followed by snow showers.
Despite the vagaries of the day's weather, we have lavender blooming in front of our Keuka Lake tasting room, and the window boxes still have beautiful white petunia blossoms. Stop by any day of the week between 10:00am and 5:00pm and check them out. While you're there, taste some of our award-winning wines, including our two newest releases: 2013 Chardonnay and 2013 Cabernet Franc.
Ravines Argetsinger Vineyard Dry Riesling is recommended by Yahoo!. The article, The 12 New Rules of Wine, states that "The best Rieslings might come from upstate New York, not Germany."
"...in New York’s Finger Lakes region, there’s more variety of soil types than anywhere else Riesling is grown...The minerality you find is more piercing." says Thomas Pastuszak, wine director at New York City’s NoMad Hotel. Ravines Argetsinger Vineyard Dry Riesling is recommended "for one that's dry and fruity."
The grapes for this wine all come from the Argetsinger vineyard. This site has soil rich in limestone, resulting in a wine that showcases the minerality that Pastuszak mentions.
This year's harvest is done.
The last Cabernet Sauvignon and Cabernet Franc grapes came in from the vineyard yesterday, officially ending the 2014 harvest. The important work for the next month is now in the cellar. Winemaker/Oenologist Morten Hallgren is happy with this vintage. He said today, “I think people will be surprised by the quality of this vintage, despite the rainy summer. We enjoyed a warm Indian Summer in September that provided some beautiful late-season ripening.”
Check back in with us for more updates as we follow the grapes from the 2014 harvest on their journey from the vine to your glass!
Harvest 2014 is almost over at Ravines. Cabernet Sauvignon and Cabernet Franc are the last two grapes to be brought in, and we already have several stainless steel vats of each fermenting at Geneva.
After the grapes are crushed, the combination of juice, seeds, and skins is called must. The must is placed into fermentation tanks for anywhere from several days to several months, depending on the type of grape and the type of wine being made. Leaving the juice in contact with the skins helps extract extra flavors and aromas that are not necessarily present in the juice alone.
For example, Ravines' Pinot Noir is left on the skins for three weeks. The solids will naturally float to the top of the tanks, so we use two methods of mixing everything back up again: punching down and pumping over.
Pumping over involves pumping the liquid at the bottom onto and over the solids floating at the top. The grapes in the photo above have already received their first pumpovers.
Punching down involves pushing the skins back into the liquid. This can be done mechanically or by hand; we manually punch down our Pinot Noir twice a day. Manual punch down is more time-consuming, but is also gentler and gives us more control. In the glass, this gentle handwork translates into more delicate aromatics and layered, nuanced flavors.
These Cabernet grapes are used in making our Meritage. Our 2011 Meritage is newly released and is now available for tasting and purchase. This wine is an elegant Bordeaux-style blend featuring Cabernet Sauvignon and Merlot with soft tannins and beautiful aromas of plum, cherry, French oak, and cloves.
Check back here for more updates as the grapes from harvest continue their journey toward becoming the wine in your glass!