2017 Forge Cellars Riesling “Classique”, Lake Seneca, Finger Lakes – New York

2017 Forge Cellars Riesling “Classique”, Lake Seneca, Finger Lakes – New York

$26.95 $21.95

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Forge is a small, artisanal producer focusing entirely on Dry Riesling and cool clime Pinot Noir in the Finger Lakes region of upstate New York.  Consisting of three partners —French winemaker-grower, Louis Barruol of Château de Saint Cosme in Gigondas and American partners Richard Rainey, and Justin Boyette.

At Forge Cellars, “Bone Dry” Riesling is defined and expressed as less than 4 g/L threshold.  The partners believe the wine will show the most perfect balance, precision, style, finesse, and terroir expression between 1.5 g/L and 4 g/L. This low level of residual sugar creates stable wines that allow work with very low total sulfur levels, and can firmly be considered “dry.”

All work is accomplished traditionally, and naturally by hand without any attempt to interfere with the expression of the vineyard; farm by hand, pick by hand, sorted by hand, shovel to vat by hand.  Fermentations are spontaneous and nature.

The Classique bottling aims to reveal the true nature of each vintage and to explore the terroir of east Seneca Lake. These wines are the foundation of Forge, and each year we aim to craft a wine that consistently speaks of the style of Forge and a pure expression of the vintage.

The 2017 Classique is sourced from 85% east side Seneca Lake and 15% west side Cayuga Lake on shale, gravelly loam and clay with limestone soils.  The harvest spanned mid October to the first week of November.  Fermented by indigenous yeast and aged in neutral barriques (57%) and in stainless steel (43%).  Residual Sugar: 0.3% RS (3 g/L)  – 13% alcohol.

The Classique is the first labeling under the Seneca Lake AVA. In 2017, the decision was made not to make the top cuvée, Les Alliés Riesling, and to instead de-classified the fruit in order to ensure the absolute best quality would remain in this core wine. Candied lemon, apricot peel, Asian pear, and anise join with salinity to give impeccable freshness.

“Jasmine and mustard seed notes lead the way here, backed by a mix of yellow apple, mirabelle plum and citrus oil flavors. Shows good intensity through the finish.”  91 points — James Molesworth, Wine Spectator


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