| NOVEMBER
2004 SELECTIONS
The discovery of a wine is of greater moment than the discovery of a constellation. The universe is too full of stars.
- Benjamin Franklin
“Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly.”
- W.E.P. French
A house where neither wine nor welcome is served to friends, soon will have none.
- Rob Hutchison
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From the 2004 New York Wine & Food Classic,
three award-winning Long Island Reds that not only reflect the pinnacle
of today's East End winemaking but have definite aging potential
as well
Deep ruby-red hue. Deeply fruited aromas with
lightly herbaceous, lead pencil notes. Concentrated and well-fruited
up front with a medium body and moderately gripping tannins that
are very well balanced. Drinking well now, but will develop further.
This is Palmer's Signature Red - a Bordeaux-style
blend of 63% Cabernet Franc, 25% Merlot, 12% Cabernet Sauvignon.
A tremendous achievement, it truly draws upon the strengths of each
of these varietals. A richly balanced wine with a dense texture,
black fruit and dark chocolate flavors. Definite aging potential.
This luscious Cabernet Franc has enticing aromas
of spice, ripe berries, dried herbs and smoky cedar. On the palate,
it has delicious flavors of sweet blueberries and ripe red currants
that are finely balanced by a soft silky texture. This alluring
wine is approachable now, but has enough structure to last another
seven to ten years.
“Who makes the best Riesling ... New York, Baby!”
- Rod Smith, Los Angeles Times, March 28, 2001
"The real excitement (in riesling) these days is in New York State, specifically in the Finger Lakes region."
- Frank Prial, The New York Times, Sept. 4 2002
"...one day, New York State could become the ultimate source of fine Rieslings in this country."
- Frank J. Prial, The New York Times, July 19, 2000
"The New World’s best Rieslings, hands down, come from the Finger Lakes region of upstate New York — in my book, the only ones that give the Germans a run for their money."
- Tim Patterson, Winemaker Magazine (online) October 2003
There is an "...ever-growing body of opinion in the international wine trade that New York’s Rieslings are narrowing the gap with those from Germany, Austria and Alsace."
- Decanter Magazine, October 2004
Made by Rivendell Winery. A blend of semi-sweet
Cayuga and unsweetened cranberry juice. Simply a delicious cocktail.
Bursting with fresh cranberry flavor and zesty
citrus accents, this tantalizing wine is a treasure.
A unique cranberry nose. This wine starts sweet,
the acidity and sweetness quickly balance out and the wine finishes
with a distinctive tartness that is the signature of a cranberry.
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