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Having traveled throughout the world focusing on cool-climate winemaking regions and grape varieties, native Finger Lakes winemaker Nathan Kendall's focus is on Riesling and Pinot Noir. All harvested lots of fruit are carefully sorted, and then the grapes undergo long spontaneous fermentations. Post-fermentation, the wine ages for months on the gross lees to enhance texture. Wines are then carefully racked, never fined, and gently filtered before bottling. Kendall's dry Riesling is one of the finest in the northern glacial reaches of our home state: refreshing, lightly textural, zippy and dry. Like a perfectly tart green apple with a touch of chilled honey.
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