Three FL whites

[brappy]

I agree with you Foodie; That's why I mentioned the minerality in the Glenora Riesling. But the component in this riesling added complexity, balanced everything out.

Maybe metallic is the right word. When we first tasted this at the winery, I thought the flavor was petrol, then flint, then just too much of a mineral component. What do you think causes this? Is it as simple as Castel Grisch's micro-terrior? Is it something in the winemaking process? Are they picking too early? Am I even asking the right questions?

Like I said, I agree with you about minerality being a part of FL wines, especially the rieslings. I also noticed this strong component at Fox Run (I think that's the name). It seems to be too strong from the wineries that grow(or source) thier grapes from the western side of Seneca Lake above the Highway.

What do you think?

mark