In a nutshell: A superb, bone dry and earthy Riesling from the Finger Lakes region of New York State.
The lowdown: California and the West Coast account for most US wine seen over here, but New York state has also been producing for a number of years. Quantities are not huge and little of it has, hitherto, been exported. This Riesling from Forge Cellars is in a different style to Alsace, German or Antipodean versions; they keep the sugar levels right down so their wines can justly be described 'bone' dry. This is actually quite a weighty example and has lovely subtle fruit flavours of candied lemon, apricot peel and pear with complex spice and earthy notes. Hints of anise join the salinity to give an impeccable freshness.
When to drink: Something of real interest for Riesling lovers that's well worth trying.
Forge Cellars is a small, artisanal producer focusing entirely on Dry Riesling and cool climate Pinot Noir. Based in the Finger Lakes region of upstate New York, they are made up of three partners, French Winemaker-Grower, Louis Barruol also of Château de Saint Cosme in Gigondas, Southern Rhône and Richard Rainey and Justin Boyette, based at the estate.
They strive to grow grapes and handcraft wines of interest and value that perfectly balance minerality, aromatics and fruit to reflect the exceptional Finger Lakes terroir. Each vintage is viewed as an opportunity to express the region and to reflect its soils, its cool climate and its hillside lake terroirs.