2017 Barrel Fermented Dry Riesling

2017 Barrel Fermented Dry Riesling
2017 Barrel Fermented Dry Riesling

The 2017 winter was the mildest in the last four with no sub-zero temperatures reported in Geneva and a cool spring held back bud break (and potential frost damage) until May. These two factors combined to set the stage for a fruitful vintage. The GDD's (growing degree days) were close to average through June and July but dipped in August. Rainfall was above average right through the growing season which inevitably increased disease pressure and crop load. Thankfully, September and October were warmer and drier than average thus allowing the grapes more time to mature and develop flavor. 2017 pulled off the seldom seen scenario of high quality wine in a high yielding vintage. 

We’re going with the barrel theme on this one and humming along to “Norwegian Wood” by the Beatles as we sip this well rounded Dry Riesling. Aged for 8 months in neutral French oak barrels, this wine has a weighty mouth-feel and subtle lychee and lime flavors.



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Production notes

Harvested of October 17 at 20.2 Brix, the grapes were sorted, destemmed, pressed, cold settled, chaptalized to 21 Brix, racked to neutral French oak barrels and inoculated with W15 yeast.  The barrels completed primary fermentation and remained in barrels, topped off monthly, for 9 months.  Racked out on July 9th, blended, filtered and bottled on July 18, 2018.

Download Wine Notes
Varietal Composition100% Riesling
AppellationFinger Lakes
VineyardSawmill Creek Vineyards
Harvest Date10/17/2017
Acid9.0 g/l
Residual Sugar0.2%
Volume750 ml
Bottling Date07/18/2018
Cases Produced102





Sawmill Creek Vineyards in Hector, NY is located along the southeast corner of Seneca Lake. Its steep-sided, southwest facing vineyards are widely recognized as among the best in the Finger Lakes. We thank the Hazlitt family for their dedication to sustainable farming and passion for wine growing.

Vinny Aliperti started his wine journey making wine as a teenager with his relatives, never considering it would one day become his profession. After graduating college with a liberal arts degree and a stint in the Peace Corps, an opportunity to pursue commercial winemaking on his native Long Island was presented and he never looked back. From 1997 through 1999, Vinny apprenticed under winemaker Roman Roth at Wolffer Estate, producing mostly Chardonnay and Merlot at its state-of -the -art facility.

In early 2000, Vinny moved his family to the Finger Lakes to work at the legendary Hermann J. Wiemer Vineyard, where he was first exposed to Riesling production. In 2001, Vinny joined the startup Atwater Estate Vineyards, where he continues today heading up winemaking operations for over 15 varieties. Its 8000 case facility produces estate grown wines, including multiple Rieslings, Gewurztraminer, Blaufränkisch and Cabernet Franc.

With Atwater's blessing, Vinny and his wife, Kim, started their own label, Billsboro Winery, in Geneva, NY in 2007. Sourcing grapes from Sawmill Creek Vineyards on Seneca Lake, Billsboro specializes in producing small lots dry vinifera wines, including Sauvignon Blanc, Albariño, Syrah, and Pinot Noir.

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