Ria's Sunny Side White 2025

The Land

The Finger Lakes occupies a singular climatic niche in the American Northeast — deep glacial lakes that buffer against extreme cold, hillside slopes with well-drained glacial soils, and a long growing season that extends into October. Ria's estate in Hector sits on the western shore of Seneca Lake, where the water's thermal mass keeps frost at bay long enough to ripen varieties that would fail elsewhere in New York. The Sunny Side White is made from Cayuga White and Vidal Blanc, American hybrid varieties bred specifically for the cool, humid conditions of the Northeast. Hybrids carry an undeserved stigma in serious wine circles, but these two are well-suited to the site and, in the right hands, produce something genuine and place-specific.

The Wine

55% Cayuga White, 45% Vidal Blanc. Gently pressed over 4 to 8 hours with extended press cycles that extract some texture and aromatic complexity. Fermented spontaneously, no fining, only small doses of sulfur at bottling. Bright apple, citrus peel, white peach, and a floral lift, with lively acidity and a dry, clean finish. The hybrids' natural disease resistance supports lighter spray programs, aligning with the estate's organic farming approach. A wine that is unambiguous about where it comes from and makes no apologies for it.

The People

Ria D'Aversa and Michael Penn founded Ria's Wines in 2024 on Seneca Lake's Hector bench. Ria teaches viticulture and organic farming at Cornell University's School of Viticulture; Michael draws on winemaking experience from France, Italy, New Zealand, and California. Their approach is consistent across the range: spontaneous fermentations, no fining, minimal additions, and a belief that honest winemaking begins in the vineyard.

Food Pairing

Thai fish cakes with lime and chili, clam chowder on a cold evening, a summer salad with fresh peaches and burrata, or a soft-ripened brie with fruit and crackers. A white built for the table, not the tasting room.