Riesling – Dry
100% Riesling. The grapes were harvested at the end of September. Average fermentation temperature was kept cool, around 60ºF. The wine was fermented entirely in stainless steel tanks to preserve varietal character. It was bottled in December and sealed with a screw cap to preserve freshness and cleanliness. 11% alcohol. RS 4g/l. 324 cases produced.
Aromas of lime, green apple, lilies, lilac and other white flowers. Bone dry with flavors of lime, green apple, white apricot, it finishes with crisp acidity.
Vintage notes: 2017 was a roller coaster of a vintage. The growing season saw wide swings of temperature and weather. April was unseasonably warm, May and June were much cooler than usual and rainy, along with spells of perfect conditions. The cool spring put the brakes on growth. July brought warmer, humid weather mixed with some gorgeous blue skies and sunny, dry breezy weather. The dry weather continued in August. September and October were much warmer than usual and presented a series of up and down patterns with beautiful days mixed with unwanted tropical weather including the threat of Hurricane Jose on September 19. Overall, 2017 overcame an early heat deficit with plenty of warmth at the end of the growing season. Average fruit set combined with a relatively wet growing season and strong insect and wildlife pressure, resulted in low yields, but quality remained high.
About the Producer
Paumanok is a Native American name for Long Island, and is used by the great poet Walt Whitman to describe this special place in his 1860 poem "Starting from Paumanok”. Located in Aquebogue, the 127 acre estate was founded in the spring of 1983 by Ursula and Charles Massoud. Born and raised in the "Old World" - Charles in Lebanon and Ursula in the Pfalz, Germany - wine had always been a part of their lives. They dreamed of becoming vintners themselves. After reading about pioneers Alex and Louisa Hargrave, they visited them, fell in love with the North Fork, and luck stroke a few years later when they found their property. Today, the estate is run by their son Kareem (winemaker), who after a brief career as a private equity analyst returned to his family's estate winery. Kareem's brothers are also on board: Nabeel is the vineyard manager, and Salim oversees administrative functions.
The domaine is exclusively planted with premium vinifera grapevines consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 to 1400 vines per acre produces more concentrated fruit and therefore higher quality wines. All wines are made with estate fruit and the production is limited to fewer than 12,000 cases. The winery is a renovated turn-of-the-century barn that houses a fermentation tank room and lab. The spacious tasting room was built on top of the barrel cellar and an inviting deck overlooks the vineyards.
The terroir in general is defined by the prevailing maritime climate and sandy, loamy soils. In the winter, the bodies of waters surrounding Paumanok act as giant heat sinks insulating the vineyards from the extreme lows measured further inland. In the summer, they act as coolers moderating the heat experienced in the city and inland. At harvest, Paumanok often experiences an "Indian Summer" elongated by the maritime climate. The topography on the North Fork is primarily flat. However, success as a wine-growing region is due to particularly good drainage. The top soils are sandy loam followed by sandy, gravelly subsoils, which makes for excellent drainage. The third aspect of terroir is the human component. On Long Island, most winegrowers have concluded that viticultural practices such as maintaining an open canopy and leaf removal to expose the fruit are critical to achieving their goal of growing the healthiest, ripest fruit obtainable.
Farming/sustainability practices: Paumanok is certified sustainable by Long Island Sustainable Winegrowing (LISW). LISW is the first organization of its kind on the east coast and is modeled off of similar organizations on the west coast such as Oregon LIVE and Lodi Rules. The winery is solar powered.