Posts Written OnApril 21, 2005

Chardonnay is the most-planted variety on Long Island. Just about every winery makes it at least one bottling, and many have several. Just because it’s the most planted, however, doesn’t mean it’s what the region does best. In fact, in general, I think there is a lot of bad Chardonnay made here (but that’s true of many other regions too, right?) If you’ve been reading LENNDEVOURS long, you’ve probably seen me use "Long Island-style Chardonnay" to describe some of the better ones. They aren’t quite as crisp or minerally as the best white Burgundies, but they aren’t flabby, buttered-oak California…

Continueing on with my review of Martha Clara Vineyards’ recent and upcoming releases, we move onto my favorite of the whites, the 2003 Estate Reserve Gewürztraminer. 100% estate grown, the vines produced less than two tons per acre. The ripest grapes were hand harvested and meticulously sorted to ensure that only the best ones were used. They were pressed gently and the juice was immediately chilled to 50˚F. After settling, it was fermented at 55˚F in steel tanks leaving  less than 1% residual sugar (12.7% alcohol by volume). Only 75 cases were made.  Eyes: Bright lemon yellow Nose: Nicely aromatic…