Long Island has never been known for Riesling, but you can credit Roman Roth for finally breaking that mold. This wine was made from tiny, seedless (hence, virgin) Riesling grapes that ripen earlier, and with greater sugar concentration than typical grapes. It's fragrant with lime zest and white flowers on the nose, while intoxicatingly concentrated in white grapefruit and stone fruit flavors. Layered with minerality and strikingly balanced, it's a groundbreaking achievement for the region.
Anna Lee C. Iijima joined Wine Enthusiast in 2010. A former attorney turned beverage devotee, she holds a Diploma in Wine and Spirits from the Wine & Spirit Education Trust and is a student in the Masters of Wine Program. She is also an Advanced Sake Professional of the Sake Education Council with an enduring love for saké and shochu.Email: email@example.com