New York Times column, “The Pour,” highlights 12 Great American Wines.
Eric Asimov credits our Dry Riesling 2011:
“The label says ‘Dry Riesling,’ but in fact it’s slightly sweet, like an old-school German kabinett riesling from the days before global warming. Nonetheless, it’s superb, with deep three-dimensional flavors, tangy and lightly fruity.”
We are thrilled to share that Tara Thomas of jancisrobinson.com has named our 2023 HJW Vineyard Riesling a Wine of the Week: "Spontaneously fermented in stainless-steel tanks, there’s nothing to interfere with its expression of nervy Riesling flavour and cool, sunny...
In the midst of the growing season, we sat down with our Director of Vineyard Biology & Biodynamic Specialist, Thijs Verschuuren, to talk about Biodynamics. In this interview, he shares how our Biodynamic journey began, what the work looks like day to day, and how...
The Story Behind the Dish For our Food and Wine Pairing Program, we wanted to find recipes that would bring out the best in our wines — not just complement them, but create a complete experience. For our Blanc de Blanc sparkling wine, we again turned to Chef Conny...
In the spirit of Earth Day, this Food & Wine article highlights a selection of leading sustainable wineries across the United States. From biodynamic farming and solar-powered facilities to water conservation and innovative packaging, environmentally conscious...
We were recently featured in The Drinks Business’ examination of the Finger Lakes as a maturing cool-climate wine region. The article reflects the steady progression of the region, shaped by decades of careful farming and a deepening understanding of site. At Wiemer,...