My first post was a review of Shinn Estate Vineyards  2006 Wild Boar Doe.  And from there my journey of mostly wine reviews continued.  While I tried to move away from those reviews, I found it difficult, which I still do.  I am in comfort zone with reviews.

Sure, I got to work a day or two during the 2009 harvest.  Sure, I attended barrel tastings and events.  Sure I got to meet winemakers and get to know the region a bit better.  This was all done to introduce the Long Island Wine Country to a bigger audience.  I hope that I have in some way done that.

When I hit my 100th post on March 31, 2010, I wrote about taking things up a level, moving away from the reviews and trying to take steps to do less “safe” blog posts.  I tried to push myself and push the envelope and make this more of journey as opposed to a log of tasting notes.

Needless to say, as I look at my 205 posts to date, I failed at what I wanted to do from March 31, 2010 moving forward.

On July 27, 2010, I hit the one year anniversary of my first post.  That day marked the birth of my son, Gabriel.  I remember my wife sleeping and I trying to sleep in a hospital chair as we wait in Stony Brook Hospital as the slowly started to induce labor.  I typed that post on my blackberry and posted it early that morning, waiting for my son to be born.

The year since then you have seen less blog posts thanks in part to my son and my role as President of the Medford Chamber of Commerce.  Two roles I am proud to have.

One year later, two years into this blog, a father, a leader and a husband.  All wonderful.  However, blogger, I think I have failed miserably.

This is not where I wanted to take Undertaking Wine.  I have done very little undertaking on the blog.  I have done alot of tasting though.  There are times I sit and think that I have failed, you my readers.  That I can do better.  I want to do better.

Where will this blog go in the next year — probably down the same review driven path,  but for your sake and my sake, I hope not.

Please be patient with me while I work through these “growing pains”.  I really want to do more with this, and I know I can, I just need time to figure it out.

I know that this post may seem like I am beating myself up, and I might be a little.  It is my way of pointing out my flaws and critiquing myself.  I love blogging and talking about wine.  I just need to do a better job of writing and posting and undertaking wine.

Keep reading this blog and keep drinking the local wine that I love so much.  I will find that niche and the itch again, but for now, things may stay things as they are on a limited basis.

Thank you to my readers, you know who you are.  Thank you to my wife Melissa, who allows me to follow my passion and keep this hobby.  Thank you to my son Gabriel who is the best thing I ever made.  Thank you to all who inspire me, whether you write, tweet or talk about wine, you help me.  Most importantly, thank you to all the Long Island wine makers, you inspire me and make the best wine.  Continue to grow this region.

Sláinte!

I know Evan from The New York Cork Report.  I met him at last years TasteCamp in the Finger Lakes.  Evan takes being a wine enthusiast to another level, that level is this book. “Summer in a Glass – the Coming of Age of Winemaking in the Finger Lakes.”

If you have never been to the Finger Lakes wine region, you should go.  If you have, then this book will be a reminder of the region.  If you have ever met any of the people who make up the region, this book will help you remember those meetings.  If you never met those people, no problem, Evan will introduce you to them.  If you have never been to the Finger Lakes, than this book will make you want to go.

Yesterday on Facebook I asked you 3 questions, and if you answer yes to any one of them, you should buy this book.  Here are those questions again:

• Do you like wine?
• Do you like to read?
• Do you like to save 50%?

Right now, Barnes and Noble is selling this book for 50% off cover price.  For less than $10, you can pre-order this book which is set to be released on April 5th. Go here to get this great discount on this book.

And if you have any doubts about this book, read this excerpt from the book.

And if you are still not convinced, watch the trailer…

I knew the video would make you buy the book.

I have yet to read the book, but based on the trailer, the excerpt from the book and the reviews I read on Evan Dawson Writes, this book not just about wine or the Finger Lakes or about wine making.  In my opinion, it is about what goes into every single bottle of wine, the love, the passion, the pain, and the rewards of those people who make the wine we love; An element of wine enjoyment sometimes we take for granted.

I am not sure what it is about Sauvignon Blanc, but I am finding myself being drawn to it more and more.  This Palmer Vineyards 2008 Sauvignon Blanc ($18.99) is suddenly one of my personal favorites.  Not only for the value, but this is a very nice wine that will go with a variety of Roasted chicken, summer fish and salad meals.  When I would think of Long Island Sauvignon Blanc, I would always first think of Raphael and Shinn Estate Vineyards — well now Palmer Vineyards has entered the picture.

Lemony citrus notes appear on the nose with some wet rock minerality.  There is also some lemongrass and kiwi as the Sauvignon Blanc warms up a bit – it is becoming more tropical.  Some apple notes also begin to fill the glass.

Zinging acidity and fresh green herbs, like fresh oregano are on the palate.  Citrus, grapefruit and tropical flavors balance out the palate.  With a little splash of honeydew melon.

The finish is moderate with minty herbal note.  I enjoy a Sauvignon Blanc that has this type of finish.

Crisp and refreshing – a perfect summer selection. I know for sure that this Sauvignon Blanc will be on my table this 4th of July weekend.  I hope this is on your table too.  There may not be too much of this left, I know that Palmer Vineyards is getting close to releasing the 2009 Sauvignon Blanc.

Sláinte!

Shinn Estate Vineyards 2009 Rosé ($15) is one of the darkest colored rose out there.  The color is intriguing and inviting.  It is a beautiful strawberry/cranberry color — one may think that one put ice in a glass of red wine and left it out to melt. 

Shinn Estate Vineyards has experimented with extensive skin contact with their red wines over the last few years – it is no surprise that they would do the same with rosé.  And each year it gets darker and darker – not to mention better and better, not sure if that is proper grammar. 

The grape varieties that go into this rosé are picked separately from the other varieties that go into their red wines at the vineyard.  Merlot is the main variety here, grapes are pressed and left with skin contact for about 24 hours.  Some vineyards will only allow for about 12 hours while some maybe even less.  But at Shinn Estate Vineyards, everyone gets a good night sleep before the juice is fermented. 

On the nose there are aromas of fresh strawberry, raspberry and blueberry with dried herbs and earthy and salinity notes.  As the wine warms in the glass there is a slight aroma of watermelon. 

Upon tasting, you pick up some lees – flavor of the skin.  This also gives the wine some tannins — something you find in red wines, and happily you find in this rosé.  The watermelon note I was picking up on the nose carried over on to the palate along with the raspberry.  There was a distinct fresh oregano flavor going on. 

Notice the color

This rosé packs a punch.  It is bone dry with big flavors and aromas.  The acidity is excellent and palate cleansing.  Because of the tannins, this rosé is meant for food.  It may be a challenge for most to drink this wine all by itself.  If you want, pack a lunch picnic of crusty bread, cured meats, olives and cheese.  I also thought roasted or grilled chicken would be perfect too. 

This rosé may not be what everyone is looking for in a Long Island rosé, it may be to big for some.  But, if you like a big hearty red, but find the summer to warm to drink them, then pick up a bottle of this rosé from Shinn Estate Vineyards.  You will not be disappointed.

I have to admit, in the past, I usually skip over Martha Clara because of these things.  Sometimes I am just looking for wine, just a glass of wine.  I am not in the mood for bells and whistles.  Just good solid wine.  Well after my visit, a while ago, (I am to embarrass to say when it was) Things changed, my views changed because of this man, Juan Micieli-Martinez, aka the Juanmaker, just say wine maker with a little latin flair.

You may have seen his videos with his friend the penguin.  You may have seen him all dressed up in his fedora, or you may have seen him, with his long sideburns and his larger than life presence.   I am glad I got to see him on a rainy day at 9:00AM to taste with him and find out his essence and what Martha Clara should be known for, outstanding white wine and memorable red wines and a vineyard that is not afraid to push the envelope.

First a little history about Martha Clara;  In 1995 Robert Entemann, yes of the Entemann cake family, decided to do what alot of other folks did on the east end, take the plunge into winemaking.  He turnred 18 acres of farmland into a vineyard.  Today, Martha Clara is still family owned, by the Entemann family.  From a small lot of 18 acers, there is over 200 acres.  The varietals that populate Martha Clara are Chardonnay, Vioginoer, Sauvignon Blanc, Merlot, Cabernet Franc, Pinot Noir and Syrah and a few others.  The vineyard is named after Robert’s mother, Martha Clara Entemann

Now a little about Juan.  Juan is a native of Long Island and has deep roots here.  He is the head wine maker at Martha Clara, but how did he get there.  A road well-traveled for sure.   His first real job in the wine industry was working in the tasting room of Pellegrini Vineyards.   He did this as a summer job between semesters at SUNY Binghamton where he studied biology and psychology.  After time spent with Pellegrini Vineyards his biology knowledge would kick in by helping in the vineyards with lab analysis.  This is where he really got the feel for winemaking and probably the itch to do it.

He later went on to work with the Southampton Publick House and became an assistant brew master.  This would help him really get the feeling for fermenting wine and making wine.  Shortly afterwards, he landed a job at Premium Wine Group.  Premium, as it is known, is a custom crush facility where those that don’t have the ability to crush their own fruit can bring it there during harvest.  They also have space for storage and fermentation of the wines.

Juan later got the travel itch and decided to trek around the world.  He would spend time making wine in Australia.  Working for vineyards and helping through various harvests, he gained alot of knowledge there, so much so, that he brought some techniques back home with him, hoping one day they would be put to use.  And they have.  Most noticeably in the Syrah he makes.

Juan eventually got homesick and returned to the North Fork.  He would up back at Premium Wine Group, but as a production winemaker for Pellegrini Vineyards.  Things started to come full circle.  After that stint, he found himself at Shinn Estate Vineyards for the 2006 vintage as their head wine maker.

Shortly after that, he took the same position with Martha Clara in 2007.

Juan is passionate, energetic, enthusiastic, humble, mild mannered and current.

I loved our little conversations we had about wine, about Long Island and about the future.  He wants to take it to the next level, always pushing the envelope.  He knows what the people want and he brings it to them, but at the same time he does what he knows is right.  And based on my tasting and conversations, Juan is getting it right.

Another aspect that Juan is getting right is social media.  Juan is active not only at the vineyard, but also active on Twitter, Facebook and the blogosphere.  Something that ALL wineries, vineyards and winemakers should be participating in.

The people who love your wine want to find out about it, Juan knows that and he obliges.  More and more vineyards are getting on board, and I am glad that Juan is active on social media.  Tweeting, is how we set this meeting up.

On to the tasting of the current releases of Martha Clara.  I decided to shorten them.  Some will have a longer review, because they deserve it, but these are the wines that Juan and I tasted.

2008 Sauvignon Blanc: Granny Smith Apple, Melon, Straw and grass.  Nice acidity with clean steel like minerality.

2008 Pinot Grigio: Pineapple, grass, floral, melon, apple and tropical elements.  Some notes of wet rock and had a decent amount of acidity.

2008 Stainless Steel Chardonnay: Melon, Pear, and tropical.  Minerality and some pineapple.  At soft creamy mouths feel.

2008 Chardonnay:  This spent 9 months in oak.  2/3 of it was fermented spontaionusley the other 1/3 was inoculated.  Honey Like quality, dried pineapple with a hint of baking spice, apple and pear too.  Good balance of acidity, with a hint of butteryness.  Creamy finish.

2008 Riesling:  I loved this, so check for a post later about this.

2008 Gewürztraminer:  I tasted this before and loved it, tasted it again and fell in love all over again.

2008 5-0 White: no more than 50% of 5 white varietals.  Floral, Peach, apricot, pineapple tropical mineral and steel.  Juicy with great acidity

2008 Vioginier:  Patience my friend.

2007 Pinot Noir:  Cherry, spice, raspberry, smoke and clay with some cranberry.  Earthy and peppery.  It had good acidity and nice tannins.

2007 Syrah:  You will find out why this may become my favorite varietal

2007 Cabernet Franc: Cherry spicy and dried herbs with an earthy minerality.  It was rip and peppery with lots of tannins.  Would love to see this in a few years.

2007 Merlot: Juicy and fruity, soft raspberry and strawberry.  Cherry and chocolate with some very strong spice.  Well balanced.

2007 Cabernet Sauvignon:  Blackberry, jammy and spicy.  Mixed berry pie like with some earthy leathery notes.  Big Tannins.

2007 Malbec…I saved the best for last.  A post soon on a real winner.

So what did I get from my visit with Juan and my tasting at Martha Clara.  Behind all the bells and whistles there is substance and quality.  Underneath that fedora, there is someone who has it right.  Juan is very proud of his white wines and he enjoys making them.  I will say that the white’s that I tasted were some of the best on long island.  They were all memorable. 

I also think that Juan is not afraid to put himself out there and he embraces the gimmicks and costumes and the ”Juanmaker” persona.  It puts the Martha Clara fans in touch with him and the wines he produces.  He is accessable just like his wine.

Look past those videos and his funny tweets and Facebook posts, it’s just Juan having fun.  Some might say, “He does those video’s to sell wine” or “No one would buy those wines without the video’s”  Juan puts alot of time and work into those videos and they are great and entertaining.  Knock him if you wish for making videos with penguins, but they make me laugh.  Seriously.  Here is one of my favorite Juanmaker shots, and this one about Gewürztraminer.

I would buy Juan’s wines no matter what.  Good people make good wine, and Juan is good people.  All he is trying to do is tell you about his wine with a little twist.  He puts himself out there because he has something to stand behind, good quality and affordable wine. 

I am sure not to chuckle the next time I see the bingo sign at Martha Clara vineyards, I can’t because I may be calling out numbers one day.  Make sure you stop in and visit Martha Clara.  There is always something going on, but more importantly, there is alot going on in the bottles as well.

Looking back at the first 100 posts, I have noticed something about them; Some silly, some moronic, some stories, some personal, some out there and mostly reviews.  ALOT of reviews.

When a television show runs it’s 100 episode, they sometimes bring on a special guest or they may have a reunion like show or they may have a retrospective show.  That’s not what I did, I did something that I was comfortable doing.

My 100th post may have been boring, may have been the same old stuff or it may have been comfortable.  We all get comfortable and sometimes we don’t know how not to be.  If I was on Top Chef, I would have been told I did something “Safe” 

So I threw the tasting notes out the window with the 100th post.  I am going to try new things here.  I will be doing notes and tastings.  I will continue to walk around wine shops and pickup the new local wine, and of course I will let you all know about it.

But, I need to take this to the next level.  What is that level?; I have no idea.  But I am hoping that you and me will find it together, along the way as I continue to discover the wonderful things that Long Island Wine Country has to offer.

Sometimes I wish I had an editor who said, “Michael, go out the XYZ vineyards and find out what they are up to.”  But when I sit down at my desk, there is only one desk in my “office”.  So I may turn to you my readers to let me know what YOU want to hear and what YOU want to read about.  I know that I want to explore more vineyards.  And I want to let you get to know the people behind the label and the bottle.

There are some of you out there who inspired me to do this.  You know who you are.  And I thank you for that.

So in the next few weeks, you may notice some different things, and maybe not.  I wanted to be truer to my blog name and really undertake wine.

Here is looking at my next 100…onward and upward!

According to their website, ”Macari is on the cutting edge of viticulture and is dedicated to a more natural approach to winemaking. Joseph Macari, Jr. is recognized as a pioneer in the movement towards organic and sustainable farming on Long Island, employing principles of biodynamic farming since the vineyard’s first plantings. Extensive soil preparation, rich composts, careful cover cropping and a consideration to wildlife and terrain makes Macari’s 180 planted acres stand out from the rest. Taking into account the health of the environment as a whole, and moving away from the harmful effects of pesticides to a more natural and meticulous caretaking of the soil and plants, ultimately yields premium wines.”

The bottle that I picked up in my local wine shop was $14.99.  A very nice value.  This is a non vintage bottle, meaning that there is no designated year that the grapes in the bottle come from.  But it is a blend of 50% Merlot and 50% Cabernet Franc.  Two of the best from Long Island.

On the nose I was picking up some cherry, raspberry, plum and some dried herbs.

The taste was a little red currant and cherry.  There was also some roasted coffee bean and some element of ocean water and beach rocks. 

On the finish I was picking up some fresh mint leaves and some cedar and tobacco, just a little at the end. 

In conclusion, I would pick this bottle up at the tasting room.  It does retail there for about $17.  This wine could become a table wine at any dinner party.  It may just fine a place in my cellar for those easy drinking wine nights.

This month’s theme naturally involves the holidays, but as you might expect there is a little twist to it! This time, it’s all about the other holidays:

Pick any winter holiday or observance EXCEPT Hanukkah, Christmas Day, Kwanzaa, or New Years Day or Eve, and choose a wine to celebrate it! For purposes of this WBW, the holiday date chosen must be between December 7, 2009 and January 7, 2010. You may also pair a food with your chosen holiday and wine, but that is optional.

You can pick a special observance that already has meaning to you,

I was all set to go….then…my heart sank…Dates between December 7th and January 7th.  As the famous Charlie Brown would say “UGH!!!”

The holiday I was set to pick was St. Nicholas day.  Which is celebrated on DECEMBER 6th! Off by one friggin day!

As a child my brothers and I loved St. Nick day.  We would wake up in the morning and find a stocking hung from our bead post.  It was always filled with oranges or apples, pencils, candy, small toys, books, money, lotto tickets….you get the picture.  For my brothers and I, this was the start of the Christmas season.  St. Nick day was a day of happiness before we got ourselves ready for school.

Here is a little history about the holiday:

The tradition of Saint Nicholas Day, usually on 6 December, is a festival for children in many countries in Europe related to surviving legends of the saint, and particularly his reputation as a bringer of gifts.

While feasts of Saint Nicholas are not observed nationally, cities with strong German influences like Milwaukee, Cincinnati, Cleveland, and St. Louis celebrate St. Nick’s Day on a scale similar to the German custom.  On 5 December, the Eve of St. Nicholas Day, each child puts one empty shoe outside their bedroom door or on a staircase before they go to sleep. Some put it outside on a porch. The following morning of 6 December, the children awake to find that St. Nick has filled their footwear with candy and small presents (if the children have been good) or coal (if not). Gifts often include chocolate gold coins to represent the gold St. Nick gave to the poor and a piece of fruit, often an orange or apple. For these children, the relationship between St. Nick and Santa Claus is not clearly defined, although St. Nick is usually explained to be a helper of Santa. The tradition of St. Nick’s Day is firmly established in the Milwaukee, Cincinnati, Cleveland and St. Louis communities, with parents often continuing to observe the day with their adult children. Widespread adoption of observing the tradition has spread among the German, Polish, Belgian and Dutch communities throughout Iowa and Wisconsin, and is carried out through modern times. *(Taken from Wikipedia)

My parents, especially on my mother’s side have German in them, where this tradition may have started.  My parents always told me that St. Nick was Santa’s helper, just as it states above.  To this day, my parents still send me and my wife something…usually lotto tickets.  This year we won $25.00!  This is a tradition I plan on continuing with our own children.

So I decided to pick another holiday that falls in the category, described by El Jefe.  I chose the Epiphany, Three Kings day, or Little Christmas.  This holiday is a holiday that is very important in Latin American and Spanish speaking countries, but is also celebrated across the world.  This is the last day of the 12 days of Christmas.  You all know the song…”On the first day of Christmas, my true love gave to me….”.  The twelfth day is the day of the Epiphany.  The day the Three Kings came to give gifts to the Magi.  It’s official holiday is January 6th.

Doing research on this holiday, I also came to find out that this is celebrated throughout Ireland.  There is alot of Irish in me, and this was a holiday I did not know the Irish celebrate.  January 6th was also the official Christmas day in the Roman calendar; we now follow the Gregorian calendar, where Christmas is celebrate on December 25th.

As a child, our family never did much on this day, but it was important to my brothers and me that we put the three kings into the manger scene in my parents’ front window.

This has now been my official day that Christmas Cards must be received.  So on this Wine Blogging Wednesday, I present you the wine I am drinking while finishing my Christmas Cards…Pindar Vineyards 2008 Viogner.  This retailed for $24.95 in the tasting room and I am sad to say it is sold out.  I wish I had picked up more of this.  It truly was a fantastic wine.  If you ever see it, grab it…and let me know where you saw it.

First a little history and Pronunciation: Viognier is pronounced like this “vee-yohn-yay” If you say it wrong…don’t worry, and it’s ok to be corrected.  I still goof and get corrected all the time.  Viognier is a very difficult grape to grow and there are very few who can grow this on Long Island.  But when grown correctly and handled correctly, you have a beautiful fruit forward, highly floral aromatic white wine.  This wine is so good; it could become my favorite white varietal.

The most interesting tid bit I found on line about this varietal was how I possibly got its name.  From the roman translation, via Gehennae, when translated, it means “road to hell”.  Is it that difficult?

My Notes:

On the nose I was getting alot of Apple and Pear with a touch of melon.  There was a floral element that I could not put my finger on.  I was also getting this aroma of yeast and nutmeg.  Very beautiful nose.  I could sniff this wine for days.

The taste was even better.  It had some of the apple and pear elements, but with a hint of creaminess.  I was also picking up a little apricot and a soft baking spice.  It was velvety and lush with a long finish that kept escalating.

I enjoyed this wine alone, without food.  And it was beautiful.  This wine was perfect for writing out Christmas cards.  With 20 something inches of snow of the ground, this wine brought be back to the summer.  Great memories of fun in the sun on the North Fork.  It did help clean the palate after licking 50 something envelops! (I’m kidding)

This Christmas, I wish for three things;

1. More People celebrate St. Nicholas Day
2. More People give January 6 more love & Christmas Cards
3. More Viognier from Long Island

Before I go, I must thank Jeff “El Jefe” Stai from Twisted Oak Winery for hosting and running with the idea.  I thank Lenn Thompson from the New York Cork Report for coming up with Wine Blogging Wednesday 64 months ago.  And to Pindar and Less at Pindar Vineyards for introducing me to Viognier and this bottle of goodness!

“Merry Christmas To All And To All A Good Night!”

Scarola Vineyards does not have a vineyard, per se.

Scarola Vineyards dose have some of the best Merlot I have ever had!

Frank Scarola is a small producer of wines here on Long Island.  I recently visited with him (there will be a post this week about it…soon) at his soon to be Bed & Breakfast.  I also had a bottle of Scarola vineyards 2005 Merlot with David Paige & Barbara Shinn after a full day of harvesting a while back.  And from that moment, Frank had me.

This is from Scarola Vineyards information sheet:

Scarola Vineyards is a small Long Island Winery dedicated to sustaining a family tradition begun generations ago in Bari, Italy, where proprietor Frank Scarola’s parents were farmers and wine makers. In 1960 Frank and his family came to the United States, where they settled in New York City and continued the family radition of producing delicious Vino.

This is his 2004 Merlot.  It is from Roanoke Vineyard and Indian Neck Vineyard.  It is a blend of 84% Merlot and 17% Cabernet Franc.  Aged for 19 months in barrique barrels.  Only 148 cases were made.  It retails on their website for $16.95.

On the nose, I was picking up some wonderful notes of blackberries and plum.  I was also getting some wonderful chocolate notes and a floral note that reminded me of lavender.  There was a herbal element, that I could not put my finger on, but it reminded me my herb garden on a windy day.  There was a touch of cedar and tobacco. 

This wine had a feeling of “warmth”.  What’s that, you say, well warmth is the feeling you have when you come home from work, slip on your comfortable clothes and cover your self up in a blanket.  It is a real homey wine.

The taste of this wine was even better.  There was some wonderful black cherry and cocoa notes.  There was a hint of fresh coffee beans and exotic spices.  A little char was there too.   I was getting this caramel, toffee like, toasty vanilla flavor at the finish after a while which was really cool.  The tannins were nice and soft and made this wine a real treat.

My wife gave this a taste and said, “Nice guys make nice wine”.  She could not be more spot on.

Schneider Vineyard is a small producer owned and operated by Bruce and Christiane Schneider.  They don’t have a tasting room, but their wines are rather tasty.  Their main focus is on Cabernet Franc, they are attempting to produce world-class, boutique style Cabernet Franc.  The Schneider’s began making wine on Long Island back in 1994.  You can find Schneider Vineyard wines in numerous hotels and restaurants across the island and in the city.  You can also find Schneider Vineyards in the “Tasting Room” out in Peconic on Peconic Lane.

This wine is their 2007 Cabernet Franc, “Le Breton”.  2007 is going to wind up being one of the best growing years on Long Island.  It was ideal for the fruit on the vines to set, grow, ripen and tasty.  There has not been a season like 2007, and who knows when you will see another like it. So when you see any red wine from long island, and it happens to be the 2007 vintage, you really cannot go wrong.  You will find various wines from various wineries with outstanding red wines.  This wine will be one of them.  

On the nose, there is a large amount of red berries.  I was picking up some raspberry and juicy cranberry.  There was a wonderful aroma of new leather.  I was also picking up some Tobacco, now when I say tobacco, I am not talking smoke.  I am talking about the smell of a humidor or the smell of a fresh rolled cigar.  I was getting the both of those aromas.  There was also this very cool earthy freshly turned dirt aroma.  It may not sound appealing to some, but it reminds me of the spring time.  I was also picking up the slightest aroma of fresh hay and straw.

The taste of this wine was even better.  At first it was on the spicy side.  It was overwhelming at first, but I knew that this wine needed some time in the glass to really open up on the palate.  I let it sit there for a while and eventually I came back and there were explosions in my mouth all over the place.

I was getting some Blackberries and raspberries with this subtle hint of boysenberries.  There was a menthol flavor that was moving in the direction of peppermint note.  There was a smoky element what was really cool.  I was also getting the slightest dusting of chipotle pepper powder.

The finish was long and spicy.  I was getting a minerality element that I could not put my finger on.

I re-tasted this wine the following day and another day later.  The fruit in this Cabernet Franc was really coming through and the other not fruit flavors were disappearing.

I really loved this wine.  I picked it up in my local wine shop for about $20.  And it was well worth it.  I would recommend you try this wine.  It is a great example of what Cabernet Franc is all about and how well it can be done here on Long Island.

I would pick this up again and I will be on the lookout for more wine from Schneider Vineyard…you should too.

Let me preface by saying again that the 2006 growing season was a tough one on Long Island.  So we need to take this into consideration, that this has more to do with the season than anything else.

On the nose I was getting lots of leather, some clove, some plum and cranberries.  It took a while but I started to get some herbs, a whole mix of them, but they were not fresh.

The initial taste was very hot on the tongue.  It was spicy and had some black pepper elements that I did not care for.  On the herbal side, I was picking up some mint and a little bay leaf.  I was not getting any fruit.

This had a long peppery finish with some subtle dried herbal tones.

I had a hard time getting into this wine, was not a fan of it.  I even let it sit in my glass for a while to see if it would change, same result.  I also tried it the next day, again, same results.  I totally see why Rich did not offer this wine to me when I was out for a visit.

I found this bottle at a wine shop on my way home from work one day and was eager to try it considering I had recently tried a few other Cabernet Franc’s from other vineyards from the 2004 vintage.

Pellegrini Vineyards 2004 Cabernet Franc did not disappoint.  And this was probably my favorite of the small Cabernet Franc tastings I did from the 2004 vintage.

On the nose I was getting lots of berries, some blackberries, strawberry, blueberries and raspberries.  I was also getting a little black cherry and a touch of currant.  There was a nice earthy tone, some tobacco and a pleasant cedar aroma in the bouquet.

The initial taste was hot.  It needed a little time to get some air into the glass.  So a few swirl’s later.  I tasted some wonderful plum and black berries.  It had a wonderful exotic spice element to it, some coriander and white pepper.

The finish was smooth, with some dried herb and white pepper tastes.  There was also a very nice floral, maybe a touch of violet at the end.

This wine I would highly recommends you go and pick up.  If you see it in your local shop, grab a bottle or two.  It retailed for $19.95, and at that price, this is a great value.  It has alot of berries going on here, not too much green, but just loaded with ripe berries.

I drank this by itself and it was wonderful.  But I could totally see this with duck breast.  Because of the large amount of berries, I would try a reduction sauce for a nice grilled rib eye.  Is your stomach growling, because mine is?

Raphael 2004 Cabernet Fran is 100% Cabernet Franc and it was fermented in stainless steel tanks at 75 degrees.  It was hand harvested.  The 2004 growing season was a typical season for Long Island.  This Cabernet Franc was made in the liking of Rich to the tradition of the Loire Valley.

On the nose, I was getting alot of cherry and Currents.  With just a kiss of plum.  As the wine started to open up, I was picking up a wonderful floral aroma, maybe a touch of violet.

On the palate there was a wonderful earthy tone.  I was picking up some tart berries, like raspberry and cherry.  There were some subtle spices and a minerality that was really very nice.

This was a well balanced wine that showed great acidity and soft tannins

The finish was moderate with some green pepper popping up at the end.

I enjoyed this wine alot.  My wife enjoyed this even more.  She loved the fact that there was no oak and she could taste the red berries.

This retailed for $18.00 in the tasting room a while ago, but is currently no longer available for purchase.  If you can find it, pick it up and enjoy it now.

Anyway back to the wine; on the nose I was getting some dark fruit, a little Blackberry and some plum.  There was this wonderful earthy tone that I was really enjoying.  There were some subtle green elements, like a little bell pepper and some fresh snapped string beans.  Then at the end, I was picking up this slightly sweet aroma of vanilla.  Really digging the bouquet on this wine.

As I tasted, I was picking up some blackberry and some raspberries, some vanilla was showing through, but no too much.  The tannins were soft and there was moderate amount of acidity that brought the wine full circle.

This was a smooth finish, that lasted for a while.  There were some woody tones, with some herbal elements.  There was a creamy well rounded finish, which made me keep taking sip after sip.

I would have to say that the vanilla aspect was the surprise.  I was not expecting it and maybe it should not be there.  This could be a case where a winemaker is trying to make Cabernet Franc into something it is not.  But by the end of the bottle, it worked.

If found this wine very enjoyable.  I had it with a grilled flank steak.  Went very well.  The next time I venture out east, I will have to stop in for a visit.

Raphael Vineyard is one of the most breathtaking wineries on the north fork.  When you first pull into their parking lot in Peconic, you cannot look past their facade and fountain that greets you when you arrive.  You have to double check your license plate to make sure you are still in New York let alone the United States.  At Raphael, it truly is a splendid sight for your eyes; from their grand Mediterranean style tasting room, to their estate like balcony that overlooks the acre upon acre of vines, to their dining & banquet hall that they use for private parties.  Also a nice feature is the ability to look into the cellar where you can visibly see where there wine is stored in stainless steel tanks.  They look so grand side by side as you peek through the window.  But I was there for a taste of their splendid wines.

When I first pulled up, I was very nervous, as I am the first time I meet someone new.  More importantly I was about to be tasting wine with someone who had a hand in making wine on Long Island from the start.  Richard has been working on vineyards on Long Island since 1981, and he has been at Raphael since they opened the doors in 1996.  He is an extremely knowledgeable person and a leader in making great long island wine.

I was first greeted by Melissa who gave me a tour of the workings and doings of Raphael.  She told me how the season was going and how things were looking going into the harvest.  She was talking about all the new stuff that is going on and what has been released.  We then went down into the office of Raphael’s winemaker, Richard Olsen-Harbich.  We could not find him at first, but it was very welcoming to hear classical music playing as we walked around.  Melissa showed me the barrel room and the stainless steel vat location and the wholesale storage area.  The beautiful classical opera music that was playing as we walked through the barrels was just incredible.  I was getting goose bumps, I really felt as if I was in Europe.

As we continued around, we found Richard, a very tall man, much taller than I.  Melissa, Richard and I talked for a while, and I admitted to them how nervous I was.  We all got a chuckle out of it, and Rich had me calm in minutes.  He told me in so many words, don’t worry about note taking, just enjoy.  And from that moment on, I felt like I was with and old friend.  Needless to say there was a link that shocked me and brought comfort and familiarity to the situation.  Rich’s family is from Ridgewood, Queens, NY, where I was born and my family still lives, well Glendale to be specific.  And to boot, his grandfather worked at Rheingold just like mine…it’s a small world.

Melissa had to leave us for a while, then Rich and I were able to talk about wine, grapes, and how he does his thing.  He first showed me the old world style, and quite large wine press that he uses to squeeze the juice from all of the grapes harvested.  He showed me the destemer that he had all set up waiting for harvest to happen.  He gave me a brief showing of how the destemer is able to remove all the stems and just produce the tiny berries for the wine.  When stem mixes with the wine, it can and will produce a bitter taste to the wine.  He is very careful not to allow anything other than the natural berries enter the press.

He asked me what wine I like and we went into discussion about the grapes on long island and the wine they produce.  We covered a large area here.  We talked about how Petite Verdot, my Megan Fox of wine right now, can grow very nicely here on Long Island; it’s just that some are afraid of it and not sure how to handle it because it needs to hang on the vine a lot longer than most.  He told me that it is a good grape to grow on long island cause it could stand up to this climate and is relative easy to grow.  He pointed out to me that at that point, (This was early September) the crape did not start veriasion yet.  I was shocked.  It is probably a November harvest grape.

We then went into a discussion about my favorite, Cabernet Franc, and something I noticed that he does that not too many if any do.  Ferment Cabernet Franc in Stainless steel.  I could not understand this and I wanted to know more.  We had a great conversation about this and he made me understand and believe that he may be right; it can and should be fermented in stainless steel.  It is a unique berry and deserves to show only the best of itself.  He could not see masking some of the green flavors and try to make it something it is not.  Spot on.  But keep in mind that this is his style of making Cabernet Franc; most others will ferment it in oak.  Which is not all lost here, but I now have a better understanding of the process of how stainless steel fermenting will work.

Rich then took me into the library and selected some wine that he thought I would like based on our conversation and what I said was my type of grapes.  We then proceeded up the tasting room where it was just Rich, a couple of bottles, a spittoon and me.

Rich had me taste all of the current releases of the Raphael white wines.  The stand out was Raphael’s 2008 Naturale ($20).  This is an old world style wine.  It is natural, no finning and no filtering.  It is a blend of Chardonnay, Sauv Blanc and Semillon.   It was slightly oaked during termination, and finished in stainless steel.  IT really was a sold, mouth fulfilling wine.  Remember I took no notes at the time of the tasting…this is from memory, and if left a lasting.  It was cloudy, and that was ok.  It had great body and there was a touch of acidity at the end.  IT was toasty and lemony and herby.  A really well done wine, in the natural way.  Only the natural yeast that naturally develops is used.  This is the wine that your grandfather used to make in his basement.  Well, Rich is making it and making it well.

Rich and I then did a vertical tasting of Merlot and Cabernet Franc.  I tasted Cabernet Franc from 2004, 2005 and 2007.  We then tasted Merlot from 2001, 2002 and 2005.  We also tasted some Malbec and Petite Verdot, both from 2005.  I will be featuring most of theses in my blog in the upcoming days, I have already profiled the 2007, and you can read it here.

After that, Rich and I went back down into the cellar and tasted a few of the 2008 from the barrel.  Here is a quick rundown; 2008 Cabernet Franc, in oak, was getting alot of flavors, some cherry and blackberry, and some nice green herbal notes.

Next up, was a Merlot, from 2008.  I liked this more than the Cab Franc.  It was showing a nice raspberry aroma.  It had a very nice mouth feel and had this wild and crazy copper or strong metallic flavor.  It was good and I liked the different flavors that were happening.  There was also this eucalyptus note that I found so exciting.

We then finished up with some Petite Verdot.  This to me was the keeper of the 2008′s I have tasted.  This was ready to go into the bottle.  There was a wonderful element of dark berries, some leather and a slight floral note that was very enjoyable.  The dark berries were there in the taste and it was such a smooth well rounded wine that had me craving for another glass.

In summary, I had a wonderful experience with a man I truly respect and commend.  Rich had been here from the start and continues to make strides to show what Long Island has to offer and what we can put into bottles.   At Raphael, you get to taste firsthand the good things that Rich has brought to Long Island, and you can see why Long Island is about Merlot.  I look forward to the next opportunity to meet with Rich, and just sit back and taste some wine.

I will always remember this visit and I will appreciate the time that Rich took to educate me and show me the way that wine on Long Island can and should be made.  Every time I open a bottle of Raphael wine in the future, I will hear Rich’s soft spoken voice, that make Raphael Wine’s the most comforting wines on Long Island that are just splendid on the palate.

*(All photos are taken from http://www.raphaelwine.com/)

I was finally able to set a date with Melissa Martin, Director of sales and Marketing at Raphael Vineyards and their Winemaker Richard Olsen-Harbich for some tastings and a tour of one of the premier wineries on Long Island.  I was very excited about the visit, more on the visit at a later date, more on the wine.

This is a wine I was eager to try for a number of reason, first it was from Raphael and second was how it was aged.  Upon research, I found that it was aged in 100% stainless steel.  I really had to stop and think about this.  I was concerned about the longevity of this wine and how it would cellar.

First a little history about aging wine in stainless steel.  Most of your white wine and rose wine is aged in stainless steel.  It is aged at a low temperature for a short time, a year maybe and allowed to ferment and grow.  Some wines like Chardonnay is aged in oak barrels, this brings out some butter and toast flavors.  Red wine is aged in oak to bring out some of the earthy woodsy flavors and aromas you find in your merlots, smooth out tannins and make it a well balanced wine.  When you age something in stainless steel it tends not to have a shelf life, it is drinkable now, you only have a short period before the flavors, and aromas vanish.

Another factor that had me scratching my head was the fact that some winemakers might use stainless on a lesser grape or maybe the quality is not where it should be.  The oak barrels that the vineyards purchase are expensive and if the fruit is not up to their liking and standards why waste money in fermenting it in oak.  That being said, you have heard me mention the banner year Long Island had for wine, the red fruit was at its top of the game, these are wines that will last a decade or longer in the cellar.  So I could not wait to ask Rich Olsen-Harbich, why would you do such a thing like this to such a beautiful grape?

Back to the wine, on the nose, I was getting some big bright Cherry and raspberry aromas along with blackberries and a touch of cranberry.  This was a major fruit forward wine.

The taste was where the fireworks were.  I was getting a wonderful earthy, mineral flavor that was so intriguing; it was a little like water running over slate.  I was getting some dried herbs and spices.  There was a touch of currant and cranberry there on the palate.  I was not getting too much of that fresh green I like in my cabernet franc.

Now, the next day and the day after I tasted this wine again in the comfort of my home with my wife.  In addition, everyday this just kept getting better and better.  I was finally starting to get that fresh green on the end of the taste.  It was a very nice and unusual Parsley flavor.  I was also getting a little fresh string bean.  This wine was truly blowing me away.  The front of the wine was still very fruit forward.  Showing more raspberry and blackberries tones.  There was just a hint of floral on the nose too.

Now, back to the stainless steel discussion.  Because this was aged in stainless steel, this was a very fruit forward wine.  I was not picking up any woody, cedar, and oak notes that you would typically see if it were aged in oak.  According to Rich, this is a wine that should be done this way, when possible.  This method is typical of Chinon in the Loire Valley.  Stainless steel fermentation was done in separate stainless steel vats at 60 and 80 degrees and blended later on to bring a little complexity.  This allows the grape and nothing but the grape to be the focal point of Cabernet Franc.  By fermenting it in oak, some if not all of the green elements that are so familiar of Cabernet Franc are lost.

I am in total agreement with Rich, here.  He has converted me.  Moreover, if you are unsure if you are a Cabernet Franc fan, this is a wine you can check out to see for yourself.  It is approachable and affordable.  It retails at Raphael for $15.99.  The next time you see this, pick it up.  If you can, decant this wine for about an hour before you serve this wine.  You will love this wine and you will soon become a Franc Fanatic.

Waters Crest wines are handcrafted by one time  home winemaker Jim Waters.  He is very careful as to what fruit is put into his wine.  And there is a lot of good fruit in this wine.

On the nose I was getting loads of Raspberry, and Cherry notes.  There was a subtle dusting of coca there too.

In the glass I was getting some juicy blackberries, and black cherries.  There was also some white pepper and some smooth spices, some cardamom and coriander.  There was just a kiss of woodsy cedar.

This was all aromatic and fruit forward.  The tannins were subtle and the acidity was just right.

This is such an easy drinking wine that is both affordable ($21.99) and approachable.  There were only 144 cases produced of this fine merlot.

I also revisited the wine 2 days after opening the bottle.  And it was still going strong.  I was getting the most fantastic chocolate covered cherry aroma that I just wanted to sniff for hours.  And it carried over in the taste.  Truly amazing.

Please, please pick up this wine.  It was one of my favorites from the 2006 vintages on Long Island.  My wife and I enjoyed this wine.  You and yours will too.

But that “Huh?” will quickly turn to “WOW!”

It was not easy to choose, just one wine from Waters Crest.  I had four that were standouts in my opinion and my notes.  The 2008 Reserve Chardonnay, 2006 Merlot, 2006 Cabernet Franc Private Reserve and the Late Harvest 2007 Night Watch.  So by process of elimination, I decided to purchase two of the four.  And one of those would be my selection.  I purchased the Merlot and the Cabernet Franc.

I went home and reviewed my notes, wrote a little about my visit and reflected on the wine.  My wife came home and looked at my notes and noticed something; my write-up for the Night Watch was extensive and very positive.  ”Did you buy it?”, she said.  I said no.

The following week we went to Jamesport Manor Inn.  Looking over the wine list there was a good amount of Long Island wine and some Waters Crest wine, then I noticed the Desert Wine section…and staring me in the face was, Waters Crest Night Watch.  Hmm.

About a week later, I opened and tasted both wines I purchased recorded my notes and enjoy the wine.  I let them sit another day and retasted, they were still showing nicely.   However, that Night Watch was call me.  So on Monday I had an appointment with another winery, and went to Waters Crest for the Night Watch…too many coincidences, I had to pick it up, it was calling my name.

This wine, Night Watch ($44.99) is a desert wine.  It is a blend of 70% Chardonnay, 20% Gewurztraminer and 10% Riesling.  It has a dark golden color.

On the nose, there are a lot of Tropical notes; I was getting some pineapple, mango, peach and apricot.  There was a toasted nut aroma happening too.  A world of aromas that I could just sit and sniff for hours.

The taste was even more enjoyable.  There was a wonderful honey vanilla flavor with a creamy peach, apricot and a touch of lychee fruit going on.  There was a bit of spice happening too, you could really pick up the Gewurztraminer here.

There was an excellent balance between the sugar and the acidity.  It had a wonderful smooth and silky mouth feel.

I had asked Jim about the method used to make this wine.  Jim said “the fruit is harvested late in the season and is placed into a freezer where it is kept for about six to eight weeks.  When the temperature falls below 38 degrees the fruit is then brought in, late at night, and the process begins of pressing the wine”.  This process is an 18 hour process cycle where he uses a bladder press.  Jim is looking for a certain gravity measurement of sugar to alcohol.  Jim went on to say, “As the water moisture is converted over to sugar the brix content is extremely high in the beginning.  As the sugar then gradually converts to water the brix comes down.  This helps keep the viscosity and definition to the wine along with the apricot elements to the wine”.

I was so intrigued by this process mainly because he does not have his own vineyard.  I wondered how it was done.  Jim went on to tell me that because he does this so late at night, sometimes until 2:00 AM, he is watching this into the night…alas, “Night Watch”.

I highly recommend this wine to you.  Melissa and I had a glass last night and she drank this before me.  I savored this, enjoyed every little sip I took.  I am not really a desert wine fan; I just could never find the right one.  But I think I did with this wine.  The process intrigued me, the name intrigues me, and the winery intrigued me.  That is why I chose this wine as my wine for Wine Blogging Wednesday, “At the Source”.

Another reason why I chose this is because of the man who puts his everything in to this and all of his wines, Jim Waters.  Jim made me feel so at ease and comfortable; (remember this was part of my first Long Island visit for my blog).  Jim welcomed me in and as he described his process and ideas, you could feel his passion for great wine, and you sure as hell could taste it.

Looking back at my notes.  The first word I wrote was WOW! And the last word I wrote was WOW!  This wine will WOW you for sure.

This bubbly from Shinn Estate Vineyards was served at our wedding.  We were very happy when we booked with Barbara and David because they were going to release their own Method de Champagne.  This, believe it or not was very important to us because we wanted to feature all things Shinn.  They told us that they would help us with the champagne if Shinn’s was not released.  But we never had to worry about that.

On the nose, this sparkling wine had subtle floral aromas and a little citrus.

In the glass, there is a wonderful white peach flavor that I was getting.  There was great acidity.  The effervescence was light, which was nice and it went down nice and smooth.  The finish was clean and short, which made me want another glass.  This was something that I recall following our toast, people wanted a second glass, something you do not see too often.

We had this bubbly the day before our anniversary with my parents and brothers in our summer cottage compound in Baiting Hollow following a wonderful dinner at the Jamesport Manor Inn (post will follow this week).  Needless to say, everyone had a second glass and this bottle was finished in about 10 minutes.  My wife and I popped the cork on another bottle the next night for our anniversary.

This bubbly is no longer available for sale.  Shinn Estate Vineyards has a new “Ultra Brut” that is released.   I have had it, and it is good, but the NV Brut is a little special to us.  Melissa and I have to be careful; I only have 4 more bottles left!

This week’s edition of Wine shop Wander Wednesday brings us to a new 2007 red wine release, Paumanok Vineyards 2007 Festival Red.  The vintages that were of the red grape from 2007 will be memorable and will be a bench mark for the Long Island Region.

According to Kareem Massoud, Winemaker at Paumanok, “The summer of 2007 was memorable. Spectacular conditions in June – warm, dry and breezy – allowed for a near perfect fruit set and subsequent large yields. It was a long, hot summer with a remarkable stretch of blue skies and plenty of sunshine in late August and throughout September. During this key period, the red grapes achieved maximum ripeness.”

This 2007 Festival Red is a blend of 72% Merlot, %24 Cabernet Sauvignon, 3% Cabernet Franc and 1% Petit Verdot.  It was aged for a total of 10 months in a combination of older French and American oak barrels.

Upon the first pour there was a heavy aroma of alcohol.  Upon first taste, it was hot.  I had a feeling that this was going to need some time to open up.  In fact, I think most red’s from 2007 will need some time to sit and open up.

About an hour later, in the glass I was getting big black cherry aroma, some plum and a touch of prune.  It was very fragrant.

My second taste of this wine was very nice, big cranberry and currants, the taste of plum had carried over.  There was some wonderful dark berry and cherry flavors too.

This is a medium body wine that has a nice finish, just a little spicy, but it is short.

I had this with Mikey’s Mariana sauce and fresh homemade pasta from my local pork store.  My Marina recipe will appear in a future post.  This wine was wonderful.  The sauce and the wine were singing and dancing like Ginger and Fred.

I would recommend this wine.  This is a nice value at $18.95 from my local wine shop.  Just please remember that with any of the 2007 reds let them decant for a while before you consume.