The Finger Lakes have a history of wine production dating to the early 19th century, with the lake effect being crucial to enabling successful wine growing in this very cold climate. The deep and narrow lakes were formed by glaciers and their depth adds to the temperature moderating effect, yet even so, a severe cold spell in 2014 resulted in a 85% crop loss in the Finger Lakes. As one might guess for a cold climate, Riesling does very well here. Louis Barruol, the renowned winemaker of Chateau St. Combes in Gigondas, France, and his partner Rick Rainey, an American former wine distributor and restaurateur, strive to amplify the signature of the region and vintage by employing organic and sustainable farming with minimal intervention winemaking, resulting in a wine that is unmistakably Riesling and unmistakably not German. Fermented completely dry and aged in neutral French oak barrels to round off the ample acidity, the mouth feel is weightier than a German Riesling and the glacial-alluvial soils are prominent and different from the slate notes in the Mosel. After the mineral component come notes of mandarin orange, pear, green gage plum, white smarties and white flowers. The lees component gives the impression that you stirred the wine with a spoon that had a tiny bit of yogurt on it. Long and full bodied with pleasing acidity, the wine benefits from air which will allow an initial note of rubber to dissipate. Great with, as is the case with Rieslings in general, Asian and spicy foods.