Wine of the Week: Glen Hollow Vineyard 2024 Dry Riesling
This actually dry riesling from a new producer delivers classic Finger Lakes flavors and freshness with nicely rounded edges
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Great dry riesling—and I mean great dry riesling that’s actually dry and actually great—can be extremely difficult to find consistently in the Finger Lakes. Way too much wine labeled “dry” isn’t all that dry, and a lot of what is dry tastes like little more than citrus-flavored acid water.
My typical go-to producers for truly dry, truly great riesling, almost irrespective of vintage, in the region are Forge Cellars, Keuka Lake Vineyards, and Ravines Wine Cellars.
It’s only the first riesling release from a new producer, so I’m not ready to add Glen Hollow Vineyard to that Mount Rushmore just yet, but after tasting Glen Hollow Vineyard 2024 Dry Riesling ($30*), I’m definitely intrigued and impressed.
Aged for seven months in 50% stainless steel and 50% neutral oak barrels, its nose delivers all of the classic Finger Lakes riesling qualities—sweet lime, green apple, rocky slate minerality—with the addition of a delicate and earthy white pepper edge.
It’s dry and focused, with a medium-to-light-bodied palate that offers primary lime and green apple flavors, along with hints of chalky earth, blanched almonds, and more of that classic Finger Lakes slate minerality. The mouthfeel is what makes this wine special it’s fresh with brisk acidity, but also rounded just enough at the edges, with an almost gritty, pear skin feel as the finish ends.
This is a riesling for riesling lovers, I think.
The Glen Hollow wines are being made at Heron Hill Winery—this one by former Heron Hill winemaker Jordan Harris—so I’m curious how the wines change now that Nova Cadamatre is making them.
Glen Hollow Vineyard 2024 Dry Riesling
Region: Finger Lakes AVA (New York)
ABV: 11.5%
Grapes: 100% riesling
Rating: 91 pts
Price: $30*
*Sample Provided by Winery
Thanks so much Lenn—we’re so glad you liked it! Jordan really understood exactly what we were looking for and after many rounds of blending trials and tastings, were blessedly able to avoid creating citrus flavored acid water. Cheers!