This past winter here on Long Island has been one cold one. I found myself this winter drinking wines I usually don’t open or even keep in my cellar. I am not sure if it is because of the winter or because my palate is changing. Either way, I have enjoyed this sudden change.
Roanoke Vineyards is a vineyard that should not be missed. When I went there for a visit a while back I felt an affection for the wines that Richard Pisciano produces from his own vineyard. Roanoke has now become a must stop on any visit to wine country for me and it should for you.
Roanoke Vineyards 2006 Cabernet Sauvignon ($40) is now long sold out, but this wine, if you have in your cellar is really clicking on all cylinders.
2006 was not a stand out vintage on Long Island, but the 2006 wines that I have tasted and enjoyed are really coming into their own. Don’t discount them, they are showing nicely and if you had patience and let them rest in your cellar, you are one lucky person.
Notes of dark berry fruit rise up out of the glass with hints of plum, grilled fig and warm cedar. Boysenberry, vanilla and dark chocolate bring up the secondary aromas in the glass. While earthy, woodsy, smoke, roasted coffee bean, blackberry and meaty mushroom start to evolve after a few hours of decanting.
When tasting, notes of cedar, cigar box tobacco, leather and blackberry appear front and center. Secondary flavors of olive, dark chocolate, earthy spice and black tea leaf notes come to the palate.
The tannins are ripe and firm, delicious acidity and a velvety mouth feel bring this wine full circle. It is a big wine that needs a big hearty meal, but to be honest, I really enjoyed this wine all by itself.
I am growing to like Cabernet Sauvignon – made in this way; the kind of Cabernet Sauvignon that when by itself, is just perfect.
Undertaking Wine 
Michael! thanks for the excellent review. The cabs here are truly complex… the balance of the wines provides a platform for that complexity. So its true that in a cool year in the hands of an attentive grower, the fruit can be brought in with ripe flavors, developed tannins, and fresh acidity that will allow the wines to live and evolve in the cellar. I drank this wine, along with the 03, 04, & 07 vintages over this winter. Though differences from the vintage conditions emerge, there is also a vein of consistent style that emerges among all, and balance is the key to that style. I also agree with you that this is a wine that stands well on its own, even if it would match a rich meal as well.
Cheers and keep up the good work!