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JANUARY
2001 SELECTIONS
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Vitis Vinifera, those purebred
European grapes that arguably make the world's most complex wines,
were long thought to be too difficult to grow in the high acid soils
and cool climate of New York. Do these wines prove that theory wrong!
These three red blends are designed to be delicious everyday wines
to accompany a wide range of winter dishes.
Long Island
A harmonious blend of herbal, berry and
currant notes delivered in the style of a quality Beaujolais. A
blend of Merlot and Cabernet Franc. Straightforward, bright, and
tasty.
Long Island
Drink this with everything from hamburgers
to pasta to hanger steak. A light bodied red (95% Merlot) exhibiting
aromas of fresh plum tart with hints of coffee bean. Nice structure
balanced between tannins and blackberry fruit.
Long Island
A fresh exuberant young wine with ripe
cherry and raspberry fruit, soft tannins. An easy drinking blend
of Merlot, Cabernet Franc, and Cabernet Sauvignon. Juicy plum and
zesty raspberry aromas turn smooth and mellow in the mouth.
Most people think of red wine in the winter.
Whites are too simple and besides, who wants a cold drink when it's
14 degrees outside? Well, think again. These three Chardonnays are
so big and rich and full-bodied, you almost have to spread them
with a knife!
Seneca Lake
A superb blend of Cabernet Sauvignon,
Cabernet Franc and Merlot. Silky smooth tannins wrap around a deep
and concentrated mouthfeel. Expensive, but worth it.
Hudson Valley
100% barrel fermentation, 80% in French oak and 20% in American
oak. 100% malolactic fermentation. Complex aromas of hazelnut
and almond, creamy flavors of pear, honeydew, and spicy oak.
Long Island
A jazzy, intense wine with pineapple, nectarine, and nutmeg flavors
in a spicy distinctive style. This is a tremendous wine that compares
to high level Burgundies and has even out-shone them in blind tastings
and competitions.
Ice wines are among the world's most distinctive
wines, made from grapes frzen on the vine so that the water content
(the "ice") is left behind when the grapes are pressed, and the
intensely sweet nectar is cool fermented to a high degree of residual
sugar. Translation: grape candy in a glass. perfect with fruit tarts,
crËme brulee or just savoring by themselves for their voluptuous
flavors and throat-coating richness.
Northern Region
Rich, voluptuous nose of melons and peach, with seductive apricot
in the mouth.
Residual sugar: 17%
Lake Erie
Intense honey in the nose, and honey,
apricots, and peaches in the mouth. Rich finish of apricots and
figs. Residual sugar: 16.7%
Keuka Lake
Made from Vidal Blanc grapes left on the vine until after the first
frost, when they have achieved a nectar of 35% sugar, and then gently
pressed.
Residual sugar: 17%
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