Boundary Breaks, Riesling Icewine, Finger Lakes

Finger Lakes Vacation 2018; 9/2/2018-9/7/2018 (Finger Lakes, New York, USA) : Tasted at the winery. More petrol and lemon/lime than the '16. A little shy. Chalky and Sweet Tart-like palate. Still feeling a little awkward and "teenagery," but the acid is wonderful and should enable further development. None of this is surprising to us; 2014s seemed to be this way for the most part. Give this another two years, at least. "Very good," 88+/100.

Very light straw color. Light aroma with floral notes, stone, lime and minerals. Tight but light mouthfeel. Tart lime, fair amount of acid. Very good overall.

The bouquet shows the flint, very mineral-ly, white flower characters with just a hint of petrol. On the palate, this wine is explosive. Screaming Mosel (as opposed to Alsace). Highly strung acidity which helps provide dimension to the mouthfeel esp when the residual sugar is as high as 30g. The salty mineral note is really pleasing and pronounced here even more so than on the nose. White peach and stoned fruits in abundance. On the finish, this wine is clean, …

Aromas of stone fruit with hints of pear & rocks. The palate matches. Off-dry with medium acid/light minerals adding structure. Drink through 2020 but I don't see this aging long term.

Half dry at 12.1%; clean, pure, slight candied fruit, subtler but a really nice option especially on a wine list, good drive and focus.

Not as good as the previous bottle but still quite good. Perceived as much lighter in body. Took a while to open up and become generous with its peach and green apple fruit.

(2.9% R.S.) Light color. The nose shows aromas of citrus, white flowers, minerals and a hint of orange blossom. This is light bodied on the palate with fairly good concentration and decent finesse. The medium plus length finish features significant residual sugar.

Very fresh, with lime, apricot and green apple. Paradoxically light and full bodied and the same time, which is one of my favorite features of great Riesling. Has some RS but the acidity keeps it in check. Fabulous with shrimp kabobs