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JULY
2002 SELECTIONS
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One of the oldest of the cultivated grapes, Cabernet Franc traces its ancestry back more than 2000 years. Technically the parent of its bolder, more tannic and longer-lived relative, Cabernet Sauvignon, Cab Franc has cherry, blackberry, and vanilla aromas. The tannin is soft and gentle, and the finish is smooth. Although most often used as a blending grape in Bordeaux, 100% Cab Franc wines are the pinnacle of style in the Loire Valley, and are being grown with amazing success throughout New York. Here are three truly world-class examples from the top of the pile.
Vibrant aromas of ripe raspberries and blueberries, framed by elegant cedar and fine tobacco notes. Packed with subtle currant and wild berry flavors and loaded with velvety tannins. The finish is rich and long. This sophisticated Cabernet Franc offers vibrant aromas and a rich endless finish. It is an excellent match for any red meat dish.
Bruce and Christiane Schneider have embraced the idea that Cabernet Franc, not Merlot, is the future king of the reds on Long Island, and this stunning wine from the perfect 2000 growing season may make others rethink their vineyards. Rich tobacco and chocolate, full, rich and smooth with a silky finish. Delicious right now, and will reward a few years of cellaring.
From the Finger Lakes, which has sites that mimic the best of the Cab Franc vineyards in the Loire Valley, comes this racy wine with pepper and spice notes. Its slightly smoky flavor with black plum aromas and lively fruitiness matches well with foods seasoned with rosemary such as lamb, pasta marinara of caramelized onions and fresh tomatoes, as well as grilled vegetables like fennel or grilled onion and goat cheese slices.
When some of the early vineyards were planted on Long Island, there were a number of vines put in that were mistaken for chardonnay. Turns out that that error was a fortuitous planting of Pinot Blanc, a grape that may never have been selected for cultivation. Boy, are we lucky it happened! And now the Pinot Blancs of Long Island and the Finger Lakes are full-fledged members of the ABC Club (Anything But Chardonnay!) and winning lots of fans.
The Liebs proudly farm all of their vineyards without the use of herbicides. This wine is well balanced and refreshing, with a very dry and crisp mouthfeel. Its pronounced green apple and citrus fruits would pair well with grilled fish and chicken, as well as lighter pasta dishes.
Finesse and elegance, with a full, lingering finish. Delicate pear and citrus flavors compliment a soft oak and vanilla bouquet. Barrel fermentation creates a balance of oak and fruit on the palate. Enjoy with seafood, poultry, pasta and vegetarian dishes.
Dry and refreshingly crisp, this is a fine example of an up and coming variety in New York. With its full palate of melons and grapefruits, it has a ripe, clean finish.
Although the winery facility is located in the Hudson Valley, Rivendell has for years specialized in producing small lots of wines from specifically-chosen vineyards across the state. These three wines represent some of the best wines to be released from this critically acclaimed producer.
From a spectacular vintage, grown in an older block of the superior Martha Clara vineyard on the North Fork. Aged in American oak for 12 months, this wine is full of fruit, a soft yet definite mouthfeel and delicious long lasting finish. Quite drinkable now, and should develop more complexity with bottle age.
Bottled unfiltered, this wine represents Rivendell's best and most complex Reserve Merlot to date. Rich and sensuous, with an full, yet not too tough, tannic body, it is one of the most elegant Merlots tasted yet from the vintage, and destined to provide years of delicious drinking.
Ahh, the zippy acidity, the fresh nose of strawberries, raspberries and rose petals, and the refreshing dryness of this wine captures the essence of the harvest, and tastes damn good washing down a summer picnic, be it cold roast chicken or Ceviche.
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