| JULY
2004 SELECTIONS
It
is well to remember that there are five reasons for drinking
wine: the arrival of a friend; one's present or future thirst;
the excellence of the wine; or any other reason. ~ Latin saying
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Cabernet Franc is a fruitier relation of Cabernet Sauvignon, less herbaceous and with less tannin. The Cabernet Franc nose is full of violets and raspberries, bright berry fruit, green pepper and a leafy, tobacco-like undertone.
Long Island continues to impress with its Cabernet Francs, and these are three of the nicest from the outstanding 2000 vintage. Certainly worth cellaring for a few years, each can be enjoyed now, especially as Cab Franc is usually a wonderful match to a wide variety of grilled foods, from burgers to swordfish to marinated vegetables.
Displays the forward fruit aromas of berry and cherry, subtle notes of chocolate and ethereal wisps of summer herbs that speak of its Bordeaux heritage. Aged in small oak barrels for 12 months, it is full bodied, yet has a texture. 85% Cabernet Franc, 15% Merlot. **Already a GOLD MEDAL WINNER**
A stylish Cabernet Franc made by several fermentation methods. Rich and smooth, with abundant fruit and wonderful structure.
A brand new winery - destined to become one of the "players" on the north fork. Already one of the larger producers, this is a lovely wine with classic berry, cherry and spice notes
French for "gray," which refers to the grayish tint of this member of the Pinot family. The style of wines ranges from crisp, light, and dry - such as those produced in northern Italy (where Pinot Gris is called Pinot Grigio), to the rich, fat, honeyed versions from France's alsace region (where Pinot Gris is called Tokay d'Alsace). Pinot Gris is finding favor in the Finger Lakes, where it it is being made in several styles. The two from Goosewatch are presented to illustrate the wide stylistic variations that can be achieved through different fermentation techniques.
Fermented in French oak, with malolactic fermentation and surlie aging (read all the bells and whistles), this wine had the ultimate treatment from the vineyard to the bottle. The rich buttery nose is highlighted by pear and tropical fruit flavors and it ends with a very long creamy finish.
With its lightly floral rose petal aromas and pear and peach-like flavors, this wine has surprising body and richness. A great food wine, especially with seafood.
A rich, dry wine with a slightly spicy character and pleasant fruit.
Of all the fruit wines (who says wine has to be made from grapes?) blueberries can produce some of the finest, most complex and "wine-like" flavors. These are three delicious ones. C'mon, try them - you'll be surprised!
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Intense blueberry palate, sweet and exotic, developing in the
bottle into a rather sophisticated bouquet.
This is a new much requested semidry red from the wild blueberry family:
fresh and flavorful, no oak and sweetened just enough with juice to smooth and refine.
A sweet red wine with luscious wild blueberries.
Winner of a bronze Medal at the New York Wine and Food Classic
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