Ravines Wine Cellars: More Than Just Riesling

Posted on May 17, 2010 by Michael Gorton, Jr.

One of our vineyard visits at TasteCamp was to this little, husband and wife run boutique winery called Ravines Wine Cellar in Hammondsport, NY overlooking Keuka Lake.   Morton and Lisa Hallgren  —   Husband and Wife; Winemaker and Chef; Scientest and Foodie.  That is the marriage of Morton and Lisa.  And together they make the wine that goes best with food; how Ravines wine should always be consumed.  Lisa and Morton opened their winery to us and opened some of the most unique memorable wines of the trip.

Morton comes from a long history of winemaking and grape growing.  His family has made wine in Provence in south France at Domain de Castle Roubine.  Morton also spent time in other vineyards around the Finger Lakes, like at Dr. Frank’s.  He always knew that the Finger Lakes Region had and has the potential to become a world class wine region.

Ravines was established in 2000 when they purchased land on Keuka Lake.  The land is situated between to deep ravines, hence the name of the winery.  The mineral rich soil that is well-drained and well ventilated, thanks to the ravines, help the vines achieve their full potential and best possible wines.

Now, I just left the Grand Tasting at Heron Hill Winery to kick off TasteCamp and I had my share of wine.  Some good and some not so good.  However, I was excited to get to Ravines, I had their wine once before and really wanted to hear about them.  I knew they made some world-class wine, but I had no idea what I was awaiting me. 

If you are looking for an off dry Riesling, or a semi dry Riesling or even a late harvest Riesling, don’t consider Ravines, you will not find it.  But if you are looking for the best, thirst quenching, food friendly and dynamic Riesling, than make sure you stop and visit Lisa and Morton.  I am sure glad TasteCamp did.

We tasted a few of their releases, the first one was Ravines 20006 Dry Riesling.  So dry that there is only 0.3% residual sugar.  Floral fragrance filled the glass with hint of lime and rocky minerality.  The taste was loaded with zinging acidity and notes of grapefruit, lime and granny smith apple.  Puckeirng dry yet very enjoyable.  The first food that came to mind with this Riesling was fresh bay scallops and oysters, right from the shell.

Next up was Ravines 2007 Dry Riesling.  I found this more floral than the 2006 with a bit of an herbal note which could have also been a bit of a tea leaf element.  Again, this had 0.3% residual sugar, and the acidity was off the charts.  Lots of lemon and lime zest with great citrus flavors and great mineral notes.

We then went on the Ravines Dry 2008 Riesling, which was not released yet.  Citrus heaven with granny smith apple and juicy pear.  Bright lemony lime zest with a clean wet stone finish that had the slightest orange peel note.

We then tasted their wine club only release 2008 Dry Riesling Argetsinger Vineyard.  Argetsinger Vineyard is one of the oldest vineyards on the finger lakes farmed by Sam Argetsinger.  Some of the Tastecamp-ers would be visiting the Argetsinger Vineyard in the morning.  The wine showed a domination of lemon and lime citrus nose with a hint of floral .  The nose continues on the palate with a bit more of a grapefruit zest and racing acidity.  The minerality of the wine seems to be more present on the palate and finish.  I had tasted this wine before thanks to the New York Cork Club. 

We then tasted what could very well be my wine of the weekend.  This really brought me to my knees.   A Provençal style rosé, Ravines 2008 Rosé of Pinot Noir that was loaded with cranberry strawberry and watermelon and earthy funk.  This was my first rosé of Pinot Noir that I have ever tasted and after getting into Pinot Noir more recently, this had me savoring every sniff and swirl.  Again this wine was bone dry, about .3% residual sugar.  It was like a chilled Pinot noir; earthy, funky, cherry and a little strawberry that was thirst quenching.  I did not want to let this one go.

We the moved into the world-class red wine that Ravines Wince Cellars produces.  The white wines we tasted were exceptional, so I had a feeling we were not going to be let down by the reds.

First up was the Ravines 2007 Pinot Noir.  It smelled beautiful in the glass.  Aroma of Cherry and earth dominated with some spice and pepper.  Cherry and earth carried over on the palate with a hint of wood and exotic spice.  The finish was long and spicy.  There was great acidity and great balance.  I really wanted to have this with some food.  It was making me hungry.

Next we were poured their 2007 Cabernet Franc.  Looking back at my notes I put an asterisk next to this wine, and had I know what I know now, this was the best Cabernet Franc I had all weekend.  I am kicking myself that I did not pick up more than a bottle this while there.  Dark berry fruit dominate this fruit driven wine.  Blackberry, dark cherry and some cranberry fill the glass.  There is some dried herbal notes and a touch of spice on the nose.  In the glass, more of the dark fruit is showing very juicy.  Big acidity and a very nice finish of a minty herbal note.  For $18.95, this wine is pleasing not only on the palate but also in the wallet.  Might be the best bang for your buck in the Finger Lakes.

Lisa then poured us Ravines 2007 Meritage.  A blend of the three classic Bordeaux varietals, Cabernet Sauvignon, Cabernet Franc and Merlot.  As Lisa was pouring, a discussion and debate ensued about the word Meritage.  It’s kinda like using the word Champagne on sparkling wine, Morten noted.  Lisa was in favor of keeping it, but Morten wanted to change it, but could not come up with a name.  As long as he does not change the ingredients, this was showing some ripe blackberry and raspberry and cranberry.  Spicy and woodsy.  It had some great acidity with a comfortable amount of tannins.  The tannins that were present were food tannins, the kind that get you at the back of the gums.  This was a well done fruit forward food friendly wine.

Our last tasting of the day was Ravine’s first Merlot release Ravine 2007 Merlot Glenn Eldridge Vineyard.  Glenn Eldridge is one of the oldest vineyards in the Finger Lakes, located on Seneca Lake.  This wine was showing some wonderful fruit characters of raspberry, cherry and blackberry.  There was some plum too.  Nice black pepper and spice appeared on the palate.  This was a very food friendly wine that has a long life ahead of it.

If TasteCamp would have ended now, I would not have been disappointed.  Ravines makes the dryest Riesling in the Finger Lakes and they are proud of it.  They also make some of the best red wines in the Finger Lakes.  Lisa and Morten make wine that goes best with food, they also happen to make wine that they like as well.  Old world european style wine in a new world wine country.  When you are in the Finger Lakes and you are staying a few days, make sure you visit and taste Ravines.  And if you happen to be around when they have wine pairing dinners, makes sure you make  reservation.  I know I would.

Note: The photos used in this piece (except for the bottles) are from the Ravines FaceBook Page.

Posted in Finger Lake Region, Ravines Wine Cellar, TasteCamp | 10 Comments

TasteCamp East 2010 Day One: Grand Tasting Part Two: A Flight of Chardonnay’s

Posted on May 14, 2010 by Michael Gorton, Jr.

While at the Grand Tasting at Heron Hill Winery on day one of TasteCamp, one vineyard presented something that you can only taste and purchase at the vineyard.  That vineyard is Casa Larga, in Fairport, NY on Keuka Lake.

It is called the Chardonnay Trio.  It is a trio of their estate grown chardonnay in three types of barrels.  American Oak, French Oak and Hungarian Oak.  Interesting concept and a great way to introduce people to the effects that barrel ageing have on the chardonnay grape.

The grapes were harvested at the same time, from the same site, sorted and pressed at the same time and then were place in to 3 different types of brand new oak barrels.  The juice was fermented sur lies style for 15 months.  To experience this educational piece you can visit the vineyard or you can order it on-line.  The three bottles cost $75.

Here are my tasting notes: 2007 American Oak Chardonnay: Butter and toasty with some apple.  Spice and wood.  Creamy.  The 2007 Hungarian Oak Chardonnay: More fruit than the last, more apple and melon, lighter body. woodsy.  The 2007 French Oak Chardonnay: Buttery and toasty.  Overwhelming.  Spice.  Some apple, not much else.  Seemed to have a bit more acidity.  A touch of herbaceousness.

In conclusion, I really give thumbs up to Casa Larga for doing this and offering this.  For those of you who don’t know the effects that barrel aging have on Chardonnay, this is a great tool to try out for yourself.  For those experienced tasters, like those at TasteCamp, I am not sure how this went over.  I know that some were not a fan of this and others were glad they missed this presentation.  But for first timers and for educational sessions and for those who like oaked chardonnay, than this is fantastic.

However, I do prefer my chardonnay to be in the style of little or no oak aging.  I would have loved to have seen Casa Larga add their Stainless Steel Fermented Chardonnay there to see what that was like and to taste the fruit instead of the oak.  By oaking chardonnay, you do run the risk of beating the fruit out of it.  As is the case here.  To show the versatility and the importance of the Chardonnay grape, to taste a completely unoaked chardonnay would have done wonders in my opinion and give folks the chance to really see how they like their chardonnay.

While most Finger Lakes Vineyards showcase Riesling, Casa Larga has decided to put their neck on the line and showcase chardonnay.  While they are showcasing chardonnay, they are showcasing the oak and the different types of oak, in my opinion.  The fruit is taking a backseat in this presentation.

Kudos for Casa Larga for taking this risk and investing time, money and effort to this program.  I just wish I had a sample of the steel fermented Chardonnay.  By the way, my choice of the oaked chardonnay was the Hungarian.

Posted in Chardonnay, Finger Lake Region, TasteCamp | 3 Comments

Damiani Wine Cellars Vineyard Walk Photo Show

Posted on May 13, 2010 by Michael Gorton, Jr.

On Saturday May 8, 2010 about 20 attending TasteCamp 2010 went off to Damiani Wine Cellars in Hector, NY on Seneca Lake.  Damiani Wine Cellars makes some wonderful hand crafted wine and we were invited to take part in a Pinot Noir vertical tasting and a tasting from the 2009 vintage which is still in barrel.

I was looking forward to taste and visit with them since my recent interest in Pinot Noir has increased.  To listen to Phil Davis and Lou Damiani talk about wine and grapes and growing grapes and farming was inspiring.  To have breakfast prepared by Amy Cheatle was definitely a highlight.  And to taste the Pinot’s at 8am on Saturday morning was energizing.  These people are passionate about wine and passionate about Pinot.  You can see it, feel it and taste it.

This was a highlight for me.  And as I walk the vineyard, this is the song I kept humming in my head.  It made me feel one with the vines and the wines.  It really made me feel as if I could be a winemaker.

So, enjoy this little ditty I put toghether…a post on the wines we tasted will be up soon…but for now, enjoy!

Posted in Long Island | 2 Comments

TasteCamp East 2010 Day One: Grand Tasting Part One: McGregor Vineyard

Posted on May 11, 2010 by Michael Gorton, Jr.

tastecamplogo The clock struck Noon on Friday and we walked in to Heron Hill Winery, located on beautiful Keuka Lake.  TasteCamp was here and under way.

About 40 Bloggers, Writers and Enthusiasts headed for TasteCamp and this was the kick off…a grand tasting of Keuka Lake Wineries and a lunch sponsored by Heron Hill Winery and Finger Lakes Wine Country.

There was alot of wineries there, so many that I could not make it to every singe one.  I did my best and tasted alot of interesting wines and a few varietals and blends I have never had or heard of before.

I could list every singe wine I tasted, but that would be too much.  I could talk about every single vineyard that was there, again that would be too much.  So what I am going to talk to you about are different wines that stuck out and really impressed me most.  Wines that I would love to revisit and wineries that I and if I were you,  would consider visiting the next time you are up in the finger lakes.

There were a few vineyards or wineries that really made my day memorable.  The first being McGregor Vineyards.   Located on the eastern shore of Keuka Lake in the town of Dundee.  John McGregor was there to pour some wonderful and interesting wines that McGregor Vineyards produces.

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The vineyard was established in 1980 by the McGregor family, but the grapes vines go back to 1971 when some of them were planted.  They have quite an array of Vinifera and Hybrids grapes planted including: Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Sangiovese, Chardonnay, Riesling, Gewürztraminer, Muscat Ottonel, Cayuga White, and Vignoles, Sereksiya Charni, Saperavi, Rkatsiteli, and Sereksiya Rose.

First up was their 2008 Dry Riesling Reserve.  Mineral and citrus notes come out first followed by some white peach.  Zinging acidity and zesty lime and grapefruit were very strong on the palate.  Really solid clean finish.  It has 1% Residual sugar and 11.5% alcohol.

IMG00307-20100507-1237 Next up was their 2008 Dry Gewurztraminer Reserve.  Tropical notes were present in the glass along with some apricot.  When I tasted this, my mouth was electrified.  I was not expecting this wine to be so dry.  But at .25% residual sugar and 13% alcohol, it really opened up my eyes.  I was tasting some very good spice and stone fruit, like peach and apricot and a little mango.  There was ginger and a nice floral finish.  This might have been my wine of the day.

I was then poured their 2008 Rkatsiteli-Sereksiya.  Huh?  How do you say that.  Well to see and listen the John McGregor say it was a work of art.  It is pronounced like this, ur cots eh telle sir res se uh. Two grapes I have never had before, but would love to have again.  Aroma of tropical fruit with a hint of fresh herbs.  On the palate I was picking up some melon and kiwi.  Very refreshing.

Then I also had a very popular wine of theirs, maybe their signature blend.  It is 2007 Black Russian Red.  A blend of Saperavi and Sereksiya grapes, here is the information about the process for this wine:

On October 26, 2007 a total of 4.5 tons of estate grown Saperavi and Sereksiya grapes were harvested by
hand. At harvest the grapes had 23 brix natural sugar, 0.885 TA and 3.22 pH. The grapes were de-stemmed,
inoculated with yeast and fermented for six days at 69-82 degrees. The wine underwent a 100% malo-lactic
fermentation and was aged in Minnesota American oak barrels for 19 months. An additional 4.3 tons of estate
grown Saperavi and Sereksiya grapes were harvested by hand. This batch of Black Russian grapes had 22 brix
natural sugar, 1.01 TA and 3.34 pH. These grapes were de-stemmed, inoculated with yeast and fermented for
seven days at 70-84 degrees. After 100% malo-lactic fermentation, the wine was aged in Minnesota American
oak barrels for 18 months. On June 19, 2009 the two wines were blended together. Approximately half of the
blend was put back in oak barrels for further aging and the other half was used for this bottling. It was egg white
fined and cold stabilized. It was then filtered and bottled on August 20, 2009.

This wine packed a punch.  Loads of dark berries and grilled stone fruit.  Coca powder and woodsy, earthy notes were present on the nose.  There was also hints of licorice and leather too.  The taste was not for the faint of hearts.  Ultra strong tannins that gripped your palate with tones of spicy dark fruit.  There was some notes of eucalyptus and mint too.  The finish was a nice long black pepper spice.  Despite all of stuff that was happening with this wine, it was well balanced and smooth.  The tannins were big and griping but there was also a bit of acidity too.  The wine had alot of old world qualities.  A stand out for me on day one.

I wish I had to time to go and visit McGregor Vineyards.  They had alot more to offer in their tasting room and from the looks of it their website as well.

This post has run a bit longer than I though, so there will be another post about the Grand Tastings tomorrow featuring Imagine Moore and Heron Hill.

Posted in Finger Lake Region, McGregor Vineyards, TasteCamp | 3 Comments

Feeling the Finger Lakes

Posted on May 10, 2010 by Michael Gorton, Jr.

Finger Lakes Region Map I am home, back on Long Island, recovering from a whirlwind adventure in the Finger Lakes wine region as part of TasteCamp East 2010.

I have my full share of notes, and I need to go through them, some need to be filtered and fined.  Some will be unfiltered and unfined.  

I tasted some good wine, I tasted some bad wine and I tasted some unique and exquisite wine.  My palate is shot, so shot that I cannot taste coffee and water feels funny in my mouth.

I have alot of work ahead of me, spreading the word about the Finger Lakes wine region.  Some will be positive, some may not be.  But either way, it is important to let you know my thoughts of the Finger Lakes Region.

So, sorry Long Island, you will have a back seat in the next week or so.  But not to worry, my heart still beats for my local AVA’s!

Posted in Finger Lake Region, TasteCamp | Leave a comment

TasteCamp east 2010 is here!

Posted on May 7, 2010 by Michael Gorton, Jr.

I have been waiting a long time for this, and it has finally arrived.  I am in the Finger Lakes this weekend along with almost 40 other bloggers, writers and enthusiasts for TasteCamp.

The event is full today with a lunch at Heron Hill Winery.  Then a grand tasting of Keuka Lake and Canandaigua Lake Wineries.

At 3:oo pm we will be going to Ravines Wine Cellars for a vineyard walk and some more tasting.  We will end the night with a Tierace Wine Dinner at Red newt Cellars.

So if you follow me on Twitter, you will notice a lot of #tastecamp hash tags.  Sorry about it, but if you want to keep up on the action, you will know what is going on.  I will post frequently to Facebook as well, but mostly on twitter.

A huge thanks to Lenn Thompson and Evan Dawson for getting this together and the sponsors for making this easy and possible: Heron Hill Winery; Finger Lakes Wine Country; Ravines Wine Cellars; Ravines Wine Cellars; Tierce Wine; Red Newt CellarsRed Newt Cellars; Anthony Road Wine; Anthony Road Wine; Finger Lakes Tourism Alliance

Posted in Long Island | 3 Comments

Pindar Vineyards 2007 Syrah

Posted on May 5, 2010 by Michael Gorton, Jr.

You may have noted from my barrel tasting at Pindar and my visit with Martha Clara Vineyards, that Syrah as a varietal is inching up my list as favorite.

Syrah or Shiraz as it is also known, is used alot on Long Island in blending, but there are a few vineyards that bottle this as a single varietal.  It is found almost all over the world, but popularized in the Rhône region of France and in Australia where it is called Shiraz.

This, Pindar Vineyards 2007 Syrah ($15) On the nose I was picking up juicy dark fruit.  Plum and blackberry come to mind.  It was smoky and spicy too.  I was picking up a hint of some vanilla bean.

When I tasted it, the elements I was picking up on the nose were also there on the palate.  There was some decent amount of acidity with some strong tannins, however, the tannins did not linger.  I was getting elements of a baked blackberry raspberry pie.  There was some leather and dark bitter sweet chocolate at the end.

There was not a big time pepper element, that is known to be found in Syrah.  I found this to be more smoky.

It had a very long finish with a little smoke and vanilla.

Sláinte!

Posted in 2007, Pindar, Syrah | 3 Comments

Riesling Hour Around the World 8PM TONIGHT!

Posted on May 3, 2010 by Michael Gorton, Jr.

1 Just got this in an e-mail from Finger Lakes Wine Country.  I thought I would share it with you.  I plan on taking part with a Finger Lakes Riesling that was made here on Long Island. 

What is it, you will have to find out at 8PM….here is the details:

To celebrate Riesling Month in Finger Lakes Wine Country, we are taking the traditional "happy hour", adding the Finger Lakes touch, and calling it "Riesling Hour." Join thousands of Riesling enthusiasts from around the globe for a live Riesling Twitter and Facebook Tasting  from your home or from Red Newt Cellars at 8 p.m. EST.

If celebrating from your home, simply open up a bottle (or two) of Finger Lakes Riesling with friends or family, enjoy the wine (hopefully with a bit of food as well), and then tweet or Facebook about the experience. Share your thoughts on your wine, post pictures of your wine and food pairing on Facebook, or tweet with others (use #flxwine in your tweets) about their Riesling experience.

OR join us live at Red Newt Cellars and Bistro on Seneca Lake in Finger Lakes Wine Country.  At 8 .p.m. EST, Red Newt will host a group of Riesling aficionados to taste Rieslings and tweet and Facebook about the wines. Bring a bottle of your favorite Finger Lakes Riesling (from any FLX producer and vintage) to share, your laptop, and $10 to help cover the cost of food.
If you are planning on attending at Red Newt send the winery a tweet AND RSVP on Facebook.

If you are planning on joining us at home, please RSVP on Facebook.
More about Riesling Month can be found at www.RieslingRocks.com.

So obviously, I will not be at Red Newt, but I will be hanging out at Chateau Gorton in Rocky Point.

 

Sláinte

Posted in Finger Lake Region, Riesling | Leave a comment

A visit to Martha Clara Vineyards

Posted on May 3, 2010 by Michael Gorton, Jr.

Martha Clara Vineyards, on Sound Avenue in Riverhead, NY is a vineyard this gets your attention.  Weather it be their singles night, or maybe their bingo nights or their open mic night.  They get you and they really grab your attention.  It seems that there is always something happening at Martha Clara Vineyards.

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.

Posted in Long Island, Martha Clara, Notes, Winery Visit | 10 Comments

Wine on Tap: Its for Me and will be for you too

Posted on April 29, 2010 by Michael Gorton, Jr.

Last night, I was at an event at the East Wind in Wading River, for charity, run by the Rocky Point Lions Club.  It was called “A Lion’s Taste of Long Island”  I am in the early stages of planning an event like this for Medford. (I am President of the Medford Chamber of Commerce.)

There was vineyards from the North Fork.  Martha Clara was there, Palmer was there, as well as Paumanok and Harbes.  Roanoke and Raphael too…Long Island Beer was there as long as well as Long Island Meadery.

The there was food there as well covering the fine restaurants in the Miller Place, Rocky Point and Sound Beach area.

There were a few highlights….Robin the new assistant winemaker from Martha Clara, who is just so much fun to be around.  Adam from Roanoke Vineyards who is just so smooth.  And Melissa Martin from Raphael who was there to début, Raphael’s new wine on tap system.

What?  Did I just say wine on tap?  What the heck is wine on tap?  Well, it is wine by the glass,  the freshest possible way you can have that wine.  It is at the right temperature with no oxidation.  You never have to worry how long that bottle was open, or where it was stored.  Baiscly it goes from barrel to tank or from tank to tank.  There are about 28 bottles per tank.

If you have worked behind a bar, the tank looks no different from a typical co2 tank, but it is filled with wine.   The freshest wine possible. 

You can find a restaurant in Islip, Verace, an italian restaurant that pours two special blends from Raphael.  Well tonight, I got to try a new Sauvignon Blanc and Chardonnay blend.  I was not sure of the percentages but it was about 60% Sauv Blanc and 40% Chard.

On the nose, I was picking up all melon, apple and clean crisp tropical fruit.  Very aromatic and tempting.  The palate brough some Chardonnay elements, mouth filling with some apple skin, minerality and steel.  It was mouth watering clean and delicious.

The red was Raphael’s La Tavola blend.  While you could taste the freshness and juices of this wine.  It was a bit tannic, not as friendly as the bottle version.  A kink that I think can be worked out.

The wine on tap system that was being used by Raphael was creating a buzz.  There were alot of people drawn to the table. 

There are more vineyards and restaurants who are chomping at the bit to get into this end of wine distribution, and why not.

It is economical; the cost of labels and bottles will be diminished.  It is earth friendly, no need to worry about recycling bottles or them being thrown away on accident.  And it is controlled, you have the freshest wine.  Something any and all winemakers and vineyards would stand behind.

This tap system, may in fact be found one day in tasting rooms as well.  It would be great for some current releases. 

However, those wines that need bottle aging or wines that you may want to add to a vineyards library, this is not the way to go. 

Now that I had this, I have to get myself to Verace to taste the food along with Raphael’s wine.

One thing to all wineries and vineyards: make sure you have a nice tap thingy to go along with your wine, so when I walk into a wine bar, I’ll know which wine I want the bartender to pour for me.

Posted in Event, Food, Long Island, Martha Clara, Raphael, Roanoke Vineyards, Tasting | 4 Comments

Going Off To Camp

Posted on April 29, 2010 by Michael Gorton, Jr.

In one  week, my wife, Melissa, and I will be packing my bags and going to camp.  TasteCamp 2010.  What is TasteCamp you say.

Here is a brief description from the TasteCamp Website:

The concept for TasteCamp is a simple one: getting enthusiastic journalists and bloggers together in a region that is new to them to taste as much wine as possible and speak to as many winemakers as possible over the course of a weekend.

I remember reading tweets about TasteCamp last year.  Organizer Lenn Thompson of the New York Cork Report put this together last year, the inaugural year here on Long Island.  It was fun to follow along and see the great stuff that Long Island was offering the attendees, many of whom have never been here before.

This year TasteCamp will be up in the Finger Lakes region of New York.  It kicks off on Friday May 7th and concludes on Sunday, May 9th.  35+ wineries will be pouring their wine’s for us over the course of the weekend.  Alot of wine will be tasted.

I am  really looking forward to the chance to explore a new wine region and visit a breathtaking area like the Finger Lakes.  I cannot wait to taste some Gewürztraminer and some world-class Riesling. 

But more importantly, I cannot wait to meet the people behind the label, behind the wine;  the blood, sweat and cheer that goes into the bottles, and I hope that I can bring their stories to you.

I am also looking forward to meeting some of my favorite writers as well; Joe Roberts of 1 Wine Dude, Julia Burke of New York Cork Report and Stellenbauchery, Richard Auffrey of The Passionate Foodie, Tom Mansell of Ithacork, and Evan Dawson  and Bryan Calandrelli of New York Cork Report.  I am hoping to get some inspiration from you, since I read you on a regular basis. 

I also cannot wait to meet the rest of the 30+ attendees.  I hope to build relationships with you over the course of the weekend.

Lenn and John: I have already met you and you both inspire me already 🙂

The one event I am looking forward to is the BYOB dinner on Saturday….I wonder which wine I will bring from Long Island to show the quality and the future of Long Island Wine!  You can check out the rest of the whirl wind weekend here on the agenda page.

So, look for a number of posts following my adventures in the Finger Lakes.  But I have to finish a few Long Island Posts before I leave.

Posted in Finger Lake Region, TasteCamp | 3 Comments

Saints of the Vines: St. Morand of Cluny

Posted on April 28, 2010 by Michael Gorton, Jr.

morand2 Ok, I might be getting a little religious here, but I was born and raised catholic, so my catholic side is going to start showing on these posts.

I am going to be talking about some wine history here in the next few weeks and this is a topic that has always come to my mind and always wondered about.  So I have done some research and here is the first profile of the Saints of Winemakers, wine growers and vintners.

We all know who the patron saint of Police are, St. Michael the Archangel.  Some of you may have heard of St Joseph of Arimathea, well he is a patron saint of funeral directors. 🙂

Well here is a patron saint of wine growers, St. Morand.  St. Morand is of German heritage and comes from a wealthy family, but chose priesthood.  He became a Benedictine monk.  He preached in Alsace.  He is known as the patron saint of wine makers because one lent, it is documented, that he ate only a bunch of grapes.  His feast day is June 3rd.

So as we approach, or in the midst of bud break, when you think a frost maybe on the horizon or grey rainy days during fruit set, get on your knees and pray to St. Morand.

Posted in Education, History | 10 Comments

Roanoke Vineyards 2006 Blend One

Posted on April 26, 2010 by Michael Gorton, Jr.

One of Roanoke Vineyards many blends is perfectly called Blend One.  This could almost be Cabernet Sauvignon, but it has 80% Cabernet Sauvignon, It would have needed at least 85% to be bottled and labeled as  Cabernet Sauvignon.  What is that other 20%; Cabernet Franc.

On the nose there is alot of Cabernet Sauvignon elements; big juicy berries some of them dried and some of the baked kind.  There is nice spice and leather and tobacco here to, but there is the hint of dried herbs and some cherry that adds nice depth to the wine, thanks to the Cabernet Franc.

The taste was of juicy blackberry jam.  The fruit is concentrated and very mouth filling.  The tannins are just right, and they are the food tannins that really make this wine sing.

On the finish I was picking up some chocolate and some earthiness which was really nice.

This was a solid wine and I was craving some grilled duck breasts with this glass I had at the tasting room, where it is available for $34.

Sláinte!

Posted in 2006, Blended Wine, Cabernet Franc, Cabernet Sauvigon, Roanoke Vineyards | Leave a comment

Wine Blogging Wednesday #68: Got Gamay? Pindar Vineyards 2008 Gamay Noir

Posted on April 21, 2010 by Michael Gorton, Jr.

6a00d8341d0dbb53ef0120a5cacee7970c-800wi To answer the question right off the top, yes. 

Long Island has Gamay.  Pindar Vineyards in Peconic, NY has a Gamay Noir.  In fact they are the only producers on Long Island, that I could find.

The theme and object of this Wine Blogging Wednesday come from Frank Morgan of Drink What You Like.  He gives us this assignment:

Stop by your local wine shop – pick up a bottle or two of Gamay-based wine, drink it, think about it, stare at it, and share your thoughts about it in written form.  If you’re new to the wonderful world of Gamay, look for wines from your region first.  If you’re unable to find a local Gamay, search out imports from Lynch and Dressner.  If you’re a Gamay fan, please try a new one that you’ve never had before – especially one that’s rare and/or quirky.

Then, on or before Wednesday, April 21st write about your Gamay tasting experience and post it on your blog, or in the comments section here.  Since we are an all-inclusive group, I encourage you to participate even if you don’t have a blog.  You can email me your tasting notes, and I’ll include them in the WBW 68 roundup.

IMG00286-20100421-2043 I had this bottle of Pindar Vineyards 2008 Gamay Noir ($10.99) that I pick up the last time I was out there for a visit, wanting to try something I have not hat in a while and something I have never had from Pindar Vineyards before.

But to follow the rules, I wanted to taste this along side another Gamay from where the Gamay grape comes from, Beaujolais, France.  I am sure you all know Beaujolais’ Nouveau from George Duboeuf. 

But after stopping at two wine shops along the way, no one had a single bottle, except for the Nouveau Duboeuf kind.  So there went my idea.

Before I get into the tastings, a short history on the grape.  It is a purple colored grape used to make red wine.  It is notably grown in the Loire Valley and Beaujolais regions of France.  The original name of the grape is Gamay Noir à Jus Blanc.  It is believed to have dated as far back as the 1300’s.  It does make a large amount of fruit when grown correctly.  The wine that the grape becomes is a very fruity with light body.  The wine is usually an early wine that goes through very little aging.  It is high in acidity.

Thinking back, I would have to say that this may be the earliest wine I every remember drinking.  As a teen, I recall Christmas Day Dinner at the Gorton family house in Bay Ridge, Brooklyn and there were a bottle or two of these on the table.  Not realizing that this was probably released about a month before.  It was the Nouveau Deboeuf  brand.

As I grew up and expanded my horizons, I forgot about this wine and honestly never bought another bottle, because I just was not a fan.

Then information about this Wine Blogging Wednesday came about and I really wanted to do a side by side, but it’s not meant to be.

IMG00293-20100421-2052 On the nose I was getting cherry, strawberry  and a touch of mint.  There was a little faint orangey citrus note and something that reminded me of banana peel.

The taste was bringing some cranberry, and strawberry along with a spicy orangey element.  There was also a hint of smoke to it to.

It was bone dry and very acidic.  There was no trace of tannins and I found it to be a little more than light body.

There was a very long finish to this wine that ended with a hint of vanilla mint.

Yes this wine was fruity, but not fruit juice.

I am not sure after this if I would consider myself a gamay fanatic, but I was very happy to find a gamay in my back yard.  I would not consider myself a gamay expert, but Long Island’s Got Gamay!

Thanks to Frank Morgan of Drink What You Like for hosting and thanks to Lenn Thompson of The New York Cork Report for starting this 68 months ago.

Posted in Pindar, Wine, Wine Blogging Wednesday | 1 Comment

Did You Hear About H.R. 5034?

Posted on April 21, 2010 by Michael Gorton, Jr.

Maybe not?  Well watch the video:

 

 

 

 

 

Then read the bill below:

Comprehensive Alcohol Regulatory Effectiveness (CARE) Act of 2010 (Introduced in House)

HR 5034 IH

111th CONGRESS

2d Session

H. R. 5034

To support State based alcohol regulation, to clarify evidentiary rules for alcohol matters, to ensure the collection of all alcohol taxes, and for other purposes.

IN THE HOUSE OF REPRESENTATIVES

April 15, 2010

Mr. DELAHUNT (for himself, Mr. COBLE, Mr. CHAFFETZ, and Mr. QUIGLEY) introduced the following bill; which was referred to the Committee on the Judiciary

A BILL

To support State based alcohol regulation, to clarify evidentiary rules for alcohol matters, to ensure the collection of all alcohol taxes, and for other purposes.

    Be it enacted by the Senate and House of Representatives of the United States of America in Congress assembled,

SECTION 1. SHORT TITLE.

    This Act may be cited as the `Comprehensive Alcohol Regulatory Effectiveness (CARE) Act of 2010′.

SEC. 2. PURPOSE.

    It is the purpose of this Act to–

      (1) recognize that alcohol is different from other consumer products and that it should be regulated effectively by the States according to the laws thereof; and

      (2) reaffirm and protect the primary authority of States to regulate alcoholic beverages.

SEC. 3. SUPPORT FOR STATE ALCOHOL REGULATION.

    The Act entitled `An Act divesting intoxicating liquors of their interstate character in certain cases’, approved March 1, 1913 (27 U.S.C. 122 et seq.), commonly known as the `Webb-Kenyon Act’, is amended by adding at the end the following:

`SEC. 3. SUPPORT FOR STATE ALCOHOL REGULATION.

    `(a) Declaration of Policy- It is the policy of Congress that each State or territory shall continue to have the primary authority to regulate alcoholic beverages.

    `(b) Construction of Congressional Silence- Silence on the part of Congress shall not be construed to impose any barrier under clause 3 of section 8 of article I of the Constitution (commonly referred to as the `Commerce Clause’) to the regulation by a State or territory of alcoholic beverages. However, State or territorial regulations may not facially discriminate, without justification, against out-of-state producers of alcoholic beverages in favor of in-state producers.

    `(c) Presumption of Validity and Burden of Proof- The following shall apply in any legal action challenging, under the Commerce Clause or an Act of Congress, a State or territory law regarding the regulation of alcoholic beverages:

      `(1) The State or territorial law shall be accorded a strong presumption of validity.

      `(2) The party challenging the State or territorial law shall in all phases of any such legal action bear the burden of proving its invalidity by clear and convincing evidence.

      `(3) Notwithstanding that the State or territorial law may burden interstate commerce or may be inconsistent with an Act of the Congress, the State law shall be upheld unless the party challenging the State or territorial law establishes by clear and convincing evidence that the law has no effect on the promotion of temperance, the establishment or maintenance of orderly alcoholic beverage markets, the collection of alcoholic beverage taxes, the structure of the state alcoholic beverage distribution system, or the restriction of access to alcoholic beverages by those under the legal drinking age.’.

SEC. 4. AMENDMENT TO WILSON ACT.

    The Act entitled `An Act to limit the effect of the regulations of commerce between the several States and with foreign countries in certain cases’, approved August 8, 1890 (27 U.S.C. 121), commonly known as the `Wilson Act’, is amended by striking `to the same extent’ and all that follows through `Territory,’.

So what does this mean? 

Here is the short, you just read the long.  The short of this bill will eliminate the sale of wine directly to you from a vineyard, other than in a tasting room or controlled area.  Vineyards will no longer be able to ship you wine to your front door.  The only way that wine will be able to be purchased is via a distributor or wholesaler.  They want to protect children from purchasing alcohol.

 

BALONEY!

This is to pad the pocket of wholesalers and distributors.  There are some local vineyards who’s production might be about 2,000 to 3,000 cases.  They will be force to sell only a distributor.  So you will not be able to call up the little guy and ask him to ship you out a case of the 2005 Merlot.  Makes sense.  NOT!

Here is a brief, but spot on summary of H.R. 5034 from Tom Wark’s Fermentation,

1. If passed, HR 5034 will end the direct shipment of wine in many states.

2. HR. 5034 is an alcohol wholesaler protection bill.

3. HR 5034 means state alcohol laws would no longer be subject to fundamental Constitutional principles.

4. Backers of HR 5034 claim alcohol deregulation is happening, yet they can’t point to any deregulation that has occurred.

5.The purpose of HR 5034 is to assure that alcohol wholesalers (middlemen) get a cut of every bottle of wine sold in America, whether they deserve it or not.

6. Small artisan wineries across the country will lose millions of dollars in revenue if HR 5034 is passed.

7. Wine Consumers will lose access to 1000s of wines if HR 5034 is passed.

8. The market for fine wine will shrink considerably if HR 5034 is passed.

9. HR 5034 is based on the alcohol wholesaler-perpetuated lie that direct shipping of wine and winery to retailer sales leads to minors drinking wine and binge drinking. There is no evidence to support either

10. HR 5034 amounts to alcohol wholesalers declaring war on consumers, wineries, wine shops, the federal courts and free trade.

 

This is by far, in my opinion the biggest and most blatant attempt at the government trying to establish a monopoly that I have ever seen.

So what can you do?  Contact your local congressperson and let them know that your are against this bill.  I did and it was easy.  I joined “Free the Grapes” and then went here and filled in the info at the bottom of the page and off it went. 

I did it, now you go and do it too!

Posted in News | Leave a comment

Looking at the Future Through A Barrel: Pindar Vineyards

Posted on April 20, 2010 by Michael Gorton, Jr.

Recently I met with Les Howard, wine maker at Pindar vineyards in Peconic, NY.  I have tried to get out and visit with him for a while and catch up with him and see what has happened in the vineyard and in the cellar for the 2009 vintage.

I was there not too long ago for a Demystifying Mythology demonstration where those that attended had the opportunity to bend your own Bordeaux style wine.  Following the day, I told Les that I would be out soon.  Well, as things would have it, soon became later.

However, when I did get the chance to catch up with Les and talk about the 2009 vintage and taste some of the 2009 grapes from barrel, we had a great conversation about wine and about the vintage and about what Pindar Vineyards has in store for future releases.

Les is a fantastic person. He has a presence about him that is warm, inviting and passionate.  He is soft spoken and mild mannered.  I could not ever imagine him getting angry.  When Les speaks, I find myself holding on to every word. Moreover, his descriptions are remarkable and his palate is unmatched.

So, we began our tastings walking around the steel tanks and tasting through different Chardonnay’s.  Some will be for Pindar Vineyards Peacock, some will be for Sunflower, some will be used in sparkling wine, and some will go into blends.  He was still fine-tuning them but they were all tasty.  Some still had a bit o a yeasty note as they were still going through fermentation, but every single lot I tastes showed promise.

We then moved outside and tasted some of Pindar’s Sauvignon Blanc, Pindar the son, not the vineyard.  He has a block that he tends to.  Les offered me a taste. Pop! It was all there; Juicy and tasty, tropical and floral with zinging acidity.  Sauvignon Blanc from the 2009 vintage from across the Island will be a winner, this just cemented it. 

We then tasted pinot meunier, this goes into Pindar’s Vineyards Cuvee Rare sparkling wine.  It was very interesting to taste this prior to it going through fermentation and Méthode Champenoise, the process of making Champagne.

Les and I then walked over the Pindar vineyards warehouse.  This is where they house their tanks and barrels.  During our walk, over Les and I talked more about the 2009 vintage and how devastating it was; they lost alot of crop.  The gray June, where the sun never seemed to shine through, hurt not only Pindar Vineyards, but it hurt alot on the North Fork.  However, in the same sentence, he talked about how the  fruit that was left was excellent.  He talked about the low yields producing prime fruit, which turned into great juice that is slowly turning into quality wine.

Les, also told me how Pindar, the vineyard, did a majority of their harvesting by hand.  A major task considering how large their land is.  I would guess that this was the most that they have ever harvested by hand.  It seemed that every barrel we went to Les said that this block or this varietal was harvested by hand.  Les was happy that they were able to hand harvest and because of the hand harvesting and some hand sorting in some sections, the quality and the taste of the wine is reflected.  I am sure it was a backbreaking process, I remembered doing it myself, but in the end, the results are worth the labor you put into it.  I hope this year I will be able to sneak away and give Les and the crew a chance to harvest some fruit.

As we walk around the barrel room, we tasted through various barrels from different blocks across Pindar Vineyard of the 2009 vintage.  I am going to let you know about the different wines we tasted and some of my thoughts on them.  There was no rhyme or reason for the tasting; we just went through them as we walked.  Pindar, the son, joined us for this part, but he was in and out tending to matters of the vineyard.  The reds will not be bottled for at least another year, while the whites will be bottled soon.

Syrah: Peppery, spicy and juicy.  Nose had more elements of dried herbs and cherry.  But the taste was a combination of all.  Tannins were very strong.  This has only been in barrel for 6 months

Cabernet Sauvignon: Hung on the vines until the end of November, most of the leaves fell off.  Les let this hang for as long as he could.  The wine had some coffee and tobacco leaf notes with some blackberry and grilled plum.  Ultra tannic and young.  Has alot of potential and needs alot of time.

Malbec: Very nice! Tannins were chewy, but the fruit was right up front.  I was getting some spice and earthy notes as well.

Merlot: Solid. Juicy, smooth and balanced.  The tannins again were chewy, but there was a perfect amount of acidity.  I would have taken a bottle of this home right away

Cabernet Franc: We tasted through a few different blocks here and the one block P6 was the stand out.  Incredibly flavorful with ripe Cherry and raspberry, with minty herbal notes.  Had a cobbler aroma to it too.  This was my favorite tasting of the day at Pindar.  I begged for a Barrel Reserve bottling of this one.  And to think, this was in the barrel for about 6 months!

We then went back and tasted through some other 2009 Whites.

Viognier: I love the 2008.  Therefore, I was expecting something just like it.  What I got was something better.  Loads of white flowers up front.  Some melon and apple wrapped around those white flowers.  The mouth feel was more velvety and the flavors were more pronounced.  I cannot wait for this to go into bottle.  This Viognier will be a limited production, just as the 2008 was, so expect it to be gone shortly after release.

Riesling: Les firsts ferment the Riesling they harvest.  After, from the grapes they harvest, they then also make a sweeter, more concentrated wine from those same grapes and ferment them separately.  It is a process that I would love to watch, but they make their Riesling with some of the concentrated, desert wine like wine that adds the sweetness to a Riesling.  They bring up the Residual Sugar with concentrated Riesling juice.  They do not add sugar as a sweetener.  The Riesling alone was delicious.  Thirst quenching and plate cleansing razor sharp acidity that was showing some tropical notes along with some pear and apple.  A very delicious wine itself.  The super sweet concentrated wine was very fun to try; it had an “ice wine” like quality.  It was syrupy and thick.  With loads of dried pineapple and apricot, but it had some mild acidity.  Blending these two will be the challenge to make a Riesling that will be balanced and not too sweet.  Les will get it right.

After our tasting, Les invited me back to the tasting room to finish the day tasting some 2007 Merlot and Cabernet Sauvignon and some Port style wine.  You will see reviews of the 2007 red here soon, but it was fun to finish the day with Les and some Cabernet Port.

I really enjoy spending time with Les.  He is one of my favorite wine makers.  Growing up on Long Island, Les has a real feel for the Long Island and cares about the Long Island.  Because of this, he cares about his wine.  There is alot of wine that Les works with and makes blends and bottles.  Les takes his time with each barrel and tank to make sure it is the best wine possible.  He puts as much care and attention into all of his wine that he makes, whether it be Autumn Gold or Cabernet Franc.

I cannot wait for the opportunity to one-day work with Les in the lab, blending wine.  Something I am so intrigued by and very interested in.  I hope that this year, if the baby allows, I will be able to give a hand to Les and Pindar and help with the harvest this year.

Thanks again to Les and Pindar for the opportunity to taste the unreleased wine and give me the opportunity to bring you the exciting and tasty things happening at Pindar Vineyards.

Posted in Barrel Tasting, Long Island, Looking at the Future Through a Barrel, Pindar, Winery Visit | 1 Comment