As the wine growing in popularity all over the United States (still does, I hope), we witness the “wine countries” appearing everywhere – not just singular wineries, but the actual aggregations of the wineries, often presented as “wine trails”. While Napa and Sonoma definitely paved and continue leading the way to what the “wine country” is, you can find wineries all over the country offering not only wine tastings, but live music, concerts, dinners, special events and lots more.
Long Island wine country is the one closest to the New York City, making the wines for about 40 years by now. There is a very good chance, however, that even if you live in the USA, you never tasted Long Island wines – same as it is practically impossible to find the wines from Texas, Virginia, North Carolina, Arizona or Michigan anywhere outside of those states. So if I will tell you that Long Island makes world class Riesling, Chardonnay, Chenin Blanc and Merlot, you will probably have to take my word for it.
Over the past 10 years or so, visiting Long Island wineries on more or less a regular basis, I witnessed those wineries perfectly learning from Napa – both the good and the bad. On the good side, more and more knowledge is accumulated as to which vineyards and grapes do best, which individual plots do best, and the winemaking becoming more precise and resourceful. The bad side is in the fact that as the wines are getting better and better, it is less and less possible to enjoy the wines in the wine country itself, as it becomes more and more touristy – and visitors often get this “tourist special” treatment… Oops – no, we are not going into the rant, nope. Let me get to what I actually wanted to talk about.
When I was offered to taste some of the wines produced by Lieb Cellars, I had to do a bit of a research first. It turned out that despite visiting Long Island wineries every year, I never made it to Lieb Cellars and was pretty much unfamiliar with their wines. Therefore, I was looking at the best case – the wine country was coming to me, without any additional tourist distractions, yay!
Now, I would like to finally explain the title of this post (after almost falling for a rant, yeah). When the wines arrived and I started taking them out of the box, the first thought was “wow, I love these labels!”. There is really nothing special about those labels, except that they are very clean and simple, and all of them use bright, cheerful colors. We eat with our eyes first – everybody know that – and it works for me the same with the the wine labels. Of course, what’s inside the bottle is far more important than the label itself, but good label makes you anticipate good wine – works for me every time.
In case of Lieb Cellars wines, the happiness-inducing labels were also perfectly supported by what was in the bottles, as you can tell from my tasting notes below. Few comments before I will leave you with them.
Lieb Cellars produces two different lines of wines. The first line, Lieb Cellars, is being produced since 1992. You can see those wines identified on the labels as Lieb Cellars, and today those are the Reserve wines made only from the estate-produced fruit. In 2004, Lieb Cellars started new line of wines called Bridge Lane – named after the farm road adjacent to one of the Lieb vineyards. While Bridge Lane are called a “second label” wines, there is nothing “second” about them – sustainably farmed, small crop, hand harvested wines, available in 3 different formats – standard bottle, 3L box and 20L kegs – whatever size your heart desires. You can even see those three available sizes pictured on the Bridge Lane labels.
Time to talk about the wines – here are my notes:
2016 Bridge Lane Chardonnay New York State (12.5% ABV, $15, 100% Chardonnay)
C: straw pale
N: lemon with distant hint of rosemary
P: lemon, tropical fruit, mango, Granny Smith apples
2016 Bridge Lane Rosé New York State (11.9% ABV, $15, 49% cabernet Franc, 29% Merlot, 16% Malbec, 4% Pinot Noir, 2% Petit Verdot)
C: light onion peel
N: strawberries all the way, ripe strawberries, clean, inviting, fresh, touch of yeast Inessa which makes you smell it for a long time
P: strawberries on the palate, clean lemony acidity, firm and present. It would happily compete with any Provence Rosé
V: 8, wow, what a treat!
2016 Bridge Lane Sauvignon Blanc New York State (12.0% ABV, $15, 100% Sauvignon Blanc)
C: literally non-existent, straw pale extra light
N: fresh cut grass, medium intensity
P: lemon, tart fruit, cut through acidity. More of a Sancerre style – less fruit than California, less intensity than NZ. Clean acidity on the finish.
V: 8-, very enjoyable.
2011 Lieb Cellars Reserve Blanc de Blancs North Fork of Long Island, New York (12.5% ABV, $30, 48 months on the lees, 100% Pinot Blanc)
Appearance: Light golden color, fine mousse
N: touch of Apple, touch of yeast, delicious, open
P: touch of acidity, apples, lemon, restrained
V: 8/8+, the bottle can be gulped in one sitting
2015 Lieb Cellars Pinot Blanc Reserve North Fork of Long Island, New York (11.9% ABV, $20, 98% Pinot Blanc, 2% Riesling)
C: straw pale
N: white stone fruit, nice sweetness
P: beautiful, plump fruit, generous, delicious
V: 8, outstanding.
2015 Lieb Cellars Reserve Cabernet Franc North Fork of Long Island, New York (12.8% ABV, $30, 10 month in Hungarian oak, 85% Cabernet Franc, 9% Cabernet Sauvignon, 4% Merlot, 2% Petit Verdot)
C: dark ruby
N: mint, hint of mushrooms, touch of tobacco
P: fresh, open, blackberries, silky layers,
The wines give us pleasure. It is not simple to convey that in words, but I hope I managed to share at least a glimpse of a pleasure brought by these Lieb Cellars wines. If anything, let me give you only one advice – find ’em and drink ’em. Cheers!
Saperavi is one of my absolute favorite grapes. It is capable of a wide range of expressions, as well as extended aging, and Saperavi wines often present an unbeatable value compare to any wines in the same or even higher price category. Saperavi is typically associated with the Republic of Georgia, where it is an undisputable star, but it is slowly gaining its enthusiastic following in the other regions. This grape also became a connection point between myself and Rich Rocca, whose passion for the Saperavi is unquestionable, and I’m always looking forward learning from Rich as to what is going on in the world of Saperavi, especially considering his focus on the New World regions. I thought it would be perfectly appropriate to offer pages of this blog for the guest post from Rich, who shares his quest for Saperavi below.
My name is Rich Rocca and I write the wine blog wpawinepirate. I have covered a wide variety of subjects in my posts but the primary objective has always been to provide my readers information about the wineries and vineyards in my home region of Western Pennsylvania. The Finger Lakes Wine Region of New York (FLX) has also been of great interest to me. I have made numerous trips to the FLX and it was during these visits I discovered Saperavi. Anatoli and I became friends after we began exchanging our thoughts concerning the state of Saperavi in America and even Saperavi wine itself. Those years of accessing the progress of this grape eventually lead to Anatoli’s gracious invitation to write a guest post on his blog which I eagerly accepted. Saperavi has always been a “Secret Handshake” type of wine that you either knew about or you didn’t. Here’s your chance to get into the club but unlike in the past don’t keep it to yourself and spread the word about this rising star.
The vintners of the Northeastern United States have long searched for a red wine grape that could be their signature grape. Over the years several have been on the cusp of becoming the iconic red wine grape that would be identified with the region for producing world-class red wine. Vintages of Lemberger and Cabernet Franc have produced stellar wines that can hold their own with other regions but just couldn’t elbow their way through a crowded field of reds for the attention of the wine drinkers of the Eastern U.S. and beyond. The fact that you are reading this post proves that you have a curiosity about something new in a world full of wine that can be overwhelming at times. The following is a summary of information I have gathered over the years about this intriguing grape from the winemakers and vineyard managers who know it best.
Saperavi is an ancient grape that can trace its origin to the Kakheti Region of Georgia and the surrounding regions as far back as 6000 B.C. Saperavi is a teinturier-type grape, which means it has a dark skin and a pink-tinted flesh. A teinturier variety of grape will produce an intensely colored juice when crushed because both the skin and flesh contain the water-soluble pigment anthocyanin which is responsible for giving fruits and vegetables their red, blue and purple color. Saperavi is a very adaptable loose bunch, late-ripening, cool climate grape variety that can produce large yields without sacrificing much in the quality of the fruit. These vines are able to thrive in cool climate regions even at high altitudes because they have above average resistance to cold temperatures. A more cold/frost tolerant hybrid called Saperavi Severny has been developed by incorporating genes from the hardy Severny grape. Traditionally Saperavi wine has been blended with lesser wines but recently it has been gaining popularity as a varietal bottling. A common translation of Saperavi is “dye” because it makes an extremely dark colored wine. Saperavi wine is known for having good acidity and firm but not overwhelming tannins. It is these attributes that make it a wine that takes well to aging with some examples being found to have aged nicely for fifty years. Georgia recently has had political problems with its neighbors over the export of wine, notably Saperavi, but that is a blessing in disguise because it is diverting more wine to the world market.
When talking about Saperavi I can’t contain my excitement and expectations for the wine being grown and made in the United States. I have coined the term “New World Saperavi” for the wine being grown and made by three wineries in the Finger Lakes Wine Region of New York and one in Central Pennsylvania. In the FLX Saperavi is being grown and made at Dr. Konstantin Frank Vinifera Wine Cellar by Fredrick (Fred) Frank, the son of Willy Frank and grandson of Dr. Konstantin Frank, two legendary winemakers. Saperavi winemaking is well established at Standing Stone Vineyards thanks to Martha (Marti) Macinski (owner/winemaker). She is one of the pioneers of Saperavi in the FLX and is making her wine using grapes from her ever expanding Saperavi vineyard, arguably the largest in North America. Anyone familiar with FLX Saperavi knows John McGregor at McGregor Vineyards the maker of McGregor Black Russian Red. This wine is often referred to as “THE” cult wine of the FLX. McGregor Black Russian Red is a unique blend of Saperavi and Sereksiya Charni and is only produced at John’s Keuka Lake winery. The only other producer of Saperavi outside of the FLX is Fero Vineyards and Winery in Lewisburg, Pennsylvania. Chuck Zaleski is the owner/winemaker at Fero and as his award-winning Saperavi vines mature he has been experimenting with different wine making techniques and styles to capitalize on the distinct characteristics this grape exhibits.
Fero isn’t the only winery exploring the possibilities of Saperavi, all three of its counterparts in New York continue to hone in on their particular vision of what Saperavi can be and what styles it can be made into. Their success isn’t going unnoticed as more vineyard managers are planting Saperavi but the addition of newly planted acreage is slow. There are several factors that have hindered the spread of Saperavi not the least of which is the scarcity of the vines themselves. Two eastern wineries that have young Saperavi vineyards are Knapp Winery in the FLX and White Barrel Winery (formerly Attimo) in Christianburg, Virginia. Anyone considering adding Saperavi to their property can start their search at Grafted Grapevine Nursery Clifton Springs, New York, a longtime supplier of Saperavi and other varieties to the wine industry.
“New World Saperavi” can be difficult to find because of the small number of producers and the limited yields from vineyards that are expanding but cannot meet the increasing demand. If you are interested in learning more about the Saperavi producers in the United States I have written an in-depth post about them. The post can be viewed at wpawinepirate.wordpress.com/2015/09/22/new-world-saperavi-report/
The next stop on our search for “New World Saperavi” is Australia. South Australia to be more exact, home to Dan Traucki, wine industry consultant, Director of Wine Assist Pty Ltd, freelance writer and my newest friend in the search for Saperavi wherever it may take me. Through his articles and our correspondences, Dan has given me an insider’s perspective of the current state of Saperavi and other lesser known wines being made in Australia. Australian wine production from its approximately 4000 wineries is dominated by Shiraz and Chardonnay making competition for market share acutely competitive. Fourteen ground-breaking vineyard managers have taken the speculative position of planting Saperavi in their vineyards. The majority of these plantings are in the warm climate of the Barossa Valley and McLean Vale Regions. Saperavi can also be found in the cool climate of the Alpine Valley Region of Victoria. The cool climate Saperavi produces a slender wine with an angular taste profile while the warm climate renders a wine of muscular body and vivid taste.
I am interested in how Saperavi’s innate ability to express its terroir plays out when it is being planted in such a diverse assortment of locations around the globe. Even though these vineyards are planted in vastly different regions of the world there is a high probability that over the course of time the DNA of other wine grapes has found its way into the DNA of Saperavi as it has with all other “pure” strains of wine grapes. The vines for Australian Saperavi were sourced from the Archival Saperavi of Roseworthy Agricultural College. This noteworthy collection of vines has been amassed from vineyards worldwide over the past 100 years. With this thought in mind, I am sure that Saperavi produced anywhere will display the unmistakable qualities that we associate with it but will also manifest certain location-specific characteristics that will be inevitable because of its genetic tendency to adapt the growing environment.
The history of the “Old World Saperavi” has been well chronicled over the centuries dating back to ancient times. Much of the craftsmanship used to make this wine has change little over time from the way it is fermented and stored in large egg-shaped earthenware vessels called Qvevri to the traditions of the Georgian communities that are as intertwined with this grape as are the Saperavi vines themselves. The story of “New World Saperavi” is still in its early chapters but luckily for us it is being written by skilled winemakers that are fearless visionaries when it comes to the future they see for their wineries. The possibilities surrounding this wine are fascinating and evolving with each new harvest. I am a curious person by nature and have always enjoyed learning about something new and exciting. I invite you to join me on this journey in the pursuit of an ageless red wine grape reinvented in vineyards a world away from its ancestral home by dreamers and risk-takers as full of life as Saperavi itself. I urge you to indulge your inquisitive side and try Saperavi from anywhere in the world. I think you will be surprised and glad you got to taste something a little different.
Thank you to Anatoli for the invitation to be a guest on his blog and the opportunity it provides me to reach so many new readers/friends. I am always interested in news of Saperavi growers and producers anywhere. If you know of any please contact me at email: firstname.lastname@example.org or follow me on my blog: wpawinepirate.wordpress.com
Last week I was talking about Fero Vineyards, which was a part of our traditional August getaway in 2015. As I don’t want to wait until 2017 to tell you about our adult’s getaway 2016, let’s talk about it now.
This year we happened to go back to the upstate New York, similar to the trip we took in 2013 when we had an amazing time at the Hudson Distillery. This year, we started our weekend with the lunch at Clermont Vineyards and Winery in Clermont (Germantown), New York.
Clermont Vineyards and Winery was started in 2014 by Tony Trigo, with the vineyards planted about 6 years prior. Before we talk about the wines, we need to talk about breathtaking views you get from the tasting room and surrounding decks. Better yet, let not talk – take a look at these pictures:
The winery primarily focuses on a traditional New York varietals (Chardonnay, Cabernet Franc, Seyval Blanc), but as Tony explained to us, last two winters were brutal, with temperatures dropping very low, so he lost about 3/4 of the Chardonnay vines. As the result, he is adding now hybrid varietals such as Aurore and Arandell, which were created specifically to withstand upstate New York winters – particularly Arandell, selected locally at Cornell University, can successfully survive temperatures of -19ºF, which definitely comes in handy. Having Portuguese roots, Claremont Vineyards also imports few of the Portuguese wines we had an opportunity to taste.
Unfortunately, a number of wines at Claremont Vineyards were sold out, so here are the notes for what we were able to try (just for your information, tasting of 5 wines costs $5 per person):
2015 Grambeira White Douro DOC Portugal (blend of Códega do Larinho; Rabigato and Viosinho) – nice, simple, clean, good body and good acidity
2015 Clermont Vineyards Chardonnay Columbia County New York – excellent, good fruit, bright, hint of sweetness
2014 Clermont Vineyards Aurore Columbia County New York – nice, clean, touch of sweetness – a new grape for me!
2014 Clermont Vineyards Arandell Columbia County New York – Nice touch of sweetness, unusual, strong herbal component. This wine can be polarising, like Norton. The grape itself is selected to sustain cold winters and is also disease resistant – and this is another new grape for the collection
2011 Grambeira Red Douro DOC Portugal (blend of Touriga Nacional, Touriga Franca, Tinta Roriz, 11 months in oak, 8 months in the bottle) – outstanding, Great density, dark, brooding core of spices.
All in all, very nice place with priceless views, so it would worth even a special trip if you’d like. We also had a long and relaxing 2 hours lunch at a big communal table which Tony graciously set up for us (we brought food with us) – if you plan a group outing, Clermont Winery is a great place for it, but make sure to call ahead.
Our next stop was Tousey Winery, about two miles down the road from Clermont Vineyards. We visited the winery back in 2013 and liked many of their wines, so we were definitely excited at the opportunity to taste their new releases. This is where things took a bittersweet turn. We showed up as a large group (16 people), and 8 of us wanted to taste the wines. We were nicely accommodated on the outside porch and were told that the tasting would cost us $5 per person, and we are allowed to taste any 5 wines from the list. The owner was doing the tasting for us, and yes, we asked quite a few questions (which I truly hope should be expected – the conversation with the customers is an integral part of the wine tasting, don’t you think?); I had a feeling that our questions were perceived as annoying (as the owner was not a winemaker – her husband makes wines – some of the questions were probably a bit challenging). One person from our group wanted to taste a few more wines, for which she grudgingly agreed. When the time came to pay, all of a sudden we were told that the tasting was $15 and not $5 anymore, with the reason that we were a group and she had to pour us more than 5 wines (to one person, 3 extra tastings!!). This is not the issue with $15 versus $5, the problem is simply that you can’t treat people like that. When we tried to argue about it, the response was very irritated – as we were all in the vacation mood, nobody wanted to fight over an extra $10, it was easier to pay and just leave.
What the winery owner doesn’t understand that the winery’s tasting room is a hospitality business, and you have to respect your customers – or face the consequences. It is a pity – Tousey makes delicious Chardonnay, very clean, mineral and crisp, Chablis-style; their Pinot Noir is outstanding as well – restrained, smokey, well balanced – but no wines worth the abuse you have to subject yourself to for the pleasure of trying those wines. We will not be back…
Last stop before we went to our Inn was at Hudson Valley Distillers – and what a pleasure it is to talk to the nice and friendly people (see, we humans need so little to be happy). I like how this distillery is describing itself – “formed by two families sharing a dream“. I like whiskey, thus first thing I wanted to try was their Chancellor’s Imperial Whiskey. I was a bit disappointed to learn that it was produced not from the crushed and fermented barley, but rather by distilling the beer. But the proof is in the pudding, right? Err, the glass, of course.
I like the clever presentation of that malt whiskey, where you get an opportunity to taste the product before and after. To do that, you get a taste of both beer – which is locally produced nearby – and the final malt whiskey, which was excellent – nice touch of sweetness, herbs, soft and round. The Hudson Valley Distillers also produces gin (very tasty), vodka from apples, and plans to start producing their whiskey directly from the malted barley. We also tasted a few of the cocktails which were super delicious and refreshing on a hot summer day. Add here live music (which was, of course, playing right there), and you have a recipe for a perfect summer weekend.
Our next stop was the Inn, and then the dinner – another post is to follow. Cheers!
It was definitively bright and sunny. And somewhat windy. And not warm at all. But it didn’t stop us from adhering to a delightful tradition couple of weeks ago – day trip with friends to the Long Island wine country. We’ve done it for the past 7 years if not longer, with very little interruptions (had to miss last year, unfortunately) – visit a few wineries, taste wines, spend few hours in leisurely lunch in a great company.
It was very interesting to observe how the things were changing over those years – some for better, some for worse. As the love of wine is on the upswing in the US over the same 7, may be 10 years, this clearly was visible in sheer number of people you would see at Long Island wineries – more people every year. Of course it is a good thing – outside of the fact that you have to stand longer in line to the tasting counter. I don’t count this as good or bad – this is just a fact. What definitely improving for the better is a quality of the wine. Every year, the number of “wow” wines in seemingly the same tasting lineup was increasing. And not only the “wow” wines, but also “very solid wines”. So this is definitely good and I love the trend.
What is not good? Well, let me start from the most questionable gripe around the wine – prices. Yes, I understand that winery is a business, and they charge what they can, and have a cost justification. But $48 for a bottle of Long Island Riesling? It is a good Riesling, but it is not the wine which worth $48. Or $110 for a Long Island Merlot? I understand that the grapes were harvested by hand, and that it is only made in the special years, but again, strictly judging from the taste, this is not a wine which worth $110, for sure if you don’t have an expense account.
I also have to mention the usual sad state of knowledge of their own wines by the people minding the tasting room. One month ago I was told that new and very talented winemaker started at the Jamesport Vineyards. When I asked gentleman at the tasting counter at Jamesport about their new winemaker and if he made any of the wines we are currently tasting, I got back a shy smile and an answer “of course, he made all of them” – that would include even wines from 2007… Oh well…
True, pricing and affordability are extremely subjective – I’m sure there are plenty of people in this world who will gladly pay the $110 for that bottle of wine and also get a case – I’m just not one of them (but this is nobody else’ problem but mine). What I have much bigger issue with is food. As I told you, one of our most favorite activities during the wine country visit is 2 (or longer) hours lunch. For years, our preferred lunch destination was Paumanok winery – they have very nice patio with lots of tables outside, beautiful views and very good wines. We would bring our food – everything you need to make tasty sandwiches, as well as cheese, nuts, fruits – anything you would use to support a slow conversation over a glass(es) of wine. We would find the table, buy a few bottles of wine right at the winery and enjoy ourselves. About 4 years back situation changed, and we had to pay to reserve the table and to use the glasses, but I think we were getting back some of the money towards tasting fees and/or wines. No problems, still works for me. This year, the rules are new again – no outside food allowed. Okay, so it is probably replaced by some sort of deli counter or may be a food truck outside, you would think? Nope. You get the whole menu, but mostly with the items such as pâté or some cheeses, and a little bit of cold cuts. The cold cuts tray for $20 has 6 slices of salami, 6–8 tiny pieces of cheese and about the same quantity of olives and cornichons. All the pâté look like they came directly from Trader Joe’s, and they were served right in the plastic wrap with the short baguette on a side. This is simply wrong, in my opinion. If you are not allowing people to bring their own food anymore, then you should provide an appropriate alternative – or don’t do it at all. Don’t get me wrong – we still had a great time, but the food, unfortunately, was detrimental part of the experience.
Done with the “bad” – now let’s go back to the good (best) part – the wines themselves. We started our tasting at Jamesport Vineyards winery, which always was one of my favorite wineries on Long Island.
Here are the favorite wines of the tasting:
2014 Jamesport Vineyards East End CINQ Blanc ($16.95, blend of Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer, Pinot Blanc) – playful, open nose with white fruit, simple, clean, delicious overall
2013 Jamesport Vineyards Riesling ($25.95) – perfect, classic nose with a touch of Petrol and restrained fruit, nice and clean on the palate – excellent overall.
2013 Jamesport Vineyards East End CINQ Red ($16.95, blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir and Syrah) – outstanding. Warm profile, nicely perfumed, good fresh red fruit, delicious
2013 Jamesport Vineyards East End Cabernet Franc ($17.95) – Classic, touch of green notes on the nose, crisp palate, touch of salinity, excellent
2010 Jamesport Vineyards MTK Merlot ($34.95) – Tobacco and field flowers on the nose, great palate, clean, concentrated, delicious
2010 Jamesport Vineyards Mélange de Trois ($34.95, Cabernet Sauvignon, Cabernet Franc, Merlot) – Great power, concentrated, excellent
2007 Jamesport Vineyards Jubilant Reserve ($34.95, predominantly Cabernet Franc, with Merlot, Cabernet Sauvignon, and tiny amounts of Syrah and Petite Verdot) – Nice concentration, good depth
2010 Jamesport Vineyards MTK Syrah ($24.95) – nice peppery notes, classic, open, clean – an excellent cold climate Syrah overall.
Then, of course, Paumanok. Quite honestly, I don’t even remember such a variety of wines offered at Paumanok – Reserve, Single vineyards, wow – lots of excellent wines. I have to admit that at the time of the tasting at Paumanok I was hungry and lazy at the same time, so I simply tasted the wine without taking any notes – here is the limited set of impressions from the Paumanok wines I tried.
Believe it or not, but my favorite wine from Paumanok tasting was 2010 Paumanok Blanc de Blancs ($45) – yep, classic sparkling wine, with perfect nose of yeast and freshly toasted bread, and apple and fresh bread on the palate. Delicious! 2014 Paumanok Chenin Blanc ($28) was fresh and vibrant, and 2013 Paumanok Cabernet Franc ($30) was clean and varietally correct. From the Grand Vintage collection, 2014 Grand Vintage Chardonnay ($45) was excellent, dry and crisp, 2013 Assemblage ($50) and 2013 Grand Vintage Cabernet Franc ($35) were excellent as well, but my favorite was 2013 Grand Vintage Merlot ($40), with deliciously powerful and balanced palate. Lastly, from the Single Vineyard collection, I really liked both 2010 Merlot Tuthills Lane Vineyard ($75) and 2010 Petite Verdot Apollo Drive Vineyard ($75) – they were different, but equally outstanding.
Lastly, for the first time over all these years I made it to the South Fork of Long Island (Hamptons), where we visited Duck Walk and Wölffer Estate wineries. There was nothing at Duck Walk to write home about. At Wölffer Estate, we didn’t do a real tasting as we visited place called The Wine Stand, where you can buy wine by the glass or bottle – main winery was closed for the wedding. Here is what we tried:
2014 Wölffer Estate Summer in a Bottle ($24, 41% Chardonnay, 29% Gewürztraminer, 20% Riesling, 10% Pinot Gris) was fresh and very nicely balanced, which is always appreciated in the white blends. 2012 Wölffer Estate Christian’s Cuvee Merlot ($110, 96.5% Merlot, 3% Cabernet Sauvignon, 0.5% Petit Verdot) was the wine I mentioned before. It was simply not ready – tight, with limited fruit expression. May be 5+ years in the cellar would do wonders…
There you have it – a trip to Long Island wine country with all the good and bad. Unquestionably, we had a great time with friends, and this is what matters. Yes, it would be even better without the gripes, but we can’t have it all, can we? Well, I wish that all your problems would be only small annoyances in this life. And yes, head over to the Long Island wine country, as the wines are delicious. And may be try to sneak in a sandwich? Cheers!