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AMUSE

Raw Oyster, Shaved Riesling, Shallot

Pairing: Finger Lakes Cuvée Brut, 2013
 
FIRST

Celery Root, Skordalia, Fermented Pear, Coffee

Pairing: Finger Lakes Field White, 2015

SECOND

Trout in Pappiotte with Autumn Olives and Milllet Salad

Pairing: Reserve Dry Riesling, 2015

THIRD

Glazed Beef Cheeks, Soured Onions, Salted Green Juniper, Spicy Greens

Pairing: Finger Lakes Cabernet Franc, 2016

FOURTH

Chocolate Creameux, Wild Blueberry, Pavlova

Pairing: Noble Select Riesling Magdalena Vineyard, 2013

Price is inclusive of service.
Seating is at communal tables.

Since its founding in 1979, Hermann J. Wiemer Vineyard has been a pioneer of viticulture and winemaking in the Finger Lakes. Today, the estate spans 80-acres of prime vineyard sites on the western slopes of Seneca Lake and its wines are among the most acclaimed in the region.

Hermann, a native of Bernkastel, Germany emigrated to the Finger Lakes in the 1960s to help establish and create a wine region now known for its Riesling identity. In 2007, Hermann officially retired, handing over the winery to his long term apprentice and winemaker Fred Merwarth, who partnered with his university friend, Swedish agronomist Oskar Bynke, to carry on Hermann’s legacy. Their talent and ambition brought fresh energy and vision to the winery, placing it on a new trajectory.

The team has continued with Hermann’s goal of bringing the winery to the world stage. The result is that the highest quality hand-crafted wines are now made for lovers of Rieslings across the US, and in other select markets worldwide.

Over the last decade, the winery has been recognized as one of the world’s Top 100 Estates by Wine & Spirits Magazine; Wine Spectator listed the winery on the top 100 Wines in the world, and critics and  connoisseurs such as Robert Parker, Eric Asimov, Stuart Piggott, consistently mention Hermann J. Wiemer Vineyard as the top Riesling producer in the US.

All estate fruit at is hand-harvested and hand-sorted and efforts have centered on building biodiversity in each vineyard block. Beneficial flora and fauna are cultivated to improve ecosystem health, taking into careful consideration the myriad microclimates inherent to cool climate viticulture. Underscoring efforts to ensure each wine embodies the truest expression of its site, no fining or filter additives are employed and all fermentations rely on indigenous yeasts.

More than ever, a commitment to place draws on the same forward-thinking techniques and respect for the past that has fueled Hermann J. Wiemer’s mission since the first block of Riesling was planted forty years ago."