Duck Walk Vineyards 2010 Pinot Meunier

8
Posted January 29, 2014 by Lenn Thompson in Regions
duck-walk-2010-pinot-meunier

There must have been at least some sour rot in the fruit that winemaker Edward Lovaas had to work with for Duck Walk Vineyards 2010 Pinot Meunier ($23). You can smell the vinegar-y notes right up front on the nose. Behind the rot/VA are some nice red berry aromas — red cherry and raspberry — but the acetic acid is hard to get past.

That off-putting character is less evident on the medium-light bodied palate, where bright red raspberry flavors mingle with note of dried cherry, prune and slightly raw oak flavors. The tannins are are grippy and the acidity plenty fresh, but the shorty, woody finish brings back more of that vinegar quality.

Lovaas seems to have a way with acidity — in a good way — but as the cliche goes, wine is made in the vineyard.

Producer: Duck Walk Vineyards
AVA: The Hamptons, Long Island
ABV: 12.5%
RS: .2%
TA: 6.1
pH: 3.64
Oak Program:  19 months in 47% new French oak
Price: $23

1-half

 

 

(1.5 out of 5, Not Recommended-to-Average)


8 Comments


  1.  
    Matt Covey

    Why wouldn’t you sort the fruit better either in the field or at the table?




  2.  
    Anon

    Why post a negative review?




    •  
      James Biddle

      Anon,
      As long as you’re not associated with Duck Walk, that’s a good and fair question. I’ll leave it to the reviewer to give his reasons (his call), but for me it serves at least one important purpose–credibility.

      I’m a new reader of NYCR who knows little/nothing about the wines/people being covered.However, I know that one temptation of a publication such as this would be to become a indiscriminate promoter of any/all NY wines. Unfortunately, I’ve seen some reviwers/publications succomb to such boosterism. On the one hand, a “negative review” is often hard to write (and hard to accept by some); on the other hand, I would totally dismiss reviews if they were all ” 4 corks.” In my eyes, Mr. Thompson’s credibility as an objective reviewer went up because of this review.




      •  
        Cyclist

        James – agree that excess boosterism should be avoided here. Good post. In the long run, NY wine can only improve if we are honest about it.




    •  

      James and Cyclist already answered this, frankly, but I have never shied away from writing negative reviews, nor will or should I.

      I’ve struggled with the decision for a long time — should I just highlight the wines that excited me most, or should I tell a more complete story? I think, ultimately, we all have to admit that there are a lot of mediocre (or worse) wines made in New York.

      This site is partly about celebrating what is so great about New York — but we aren’t blind cheerleaders. I think it’s important to be honest and take a critical look at wines and the state as a whole, along the way.




    •  

      James and Cyclist already answered this, frankly, but I have never shied away from writing negative reviews, nor will or should I.

      I’ve struggled with the decision for a long time — should I just highlight the wines that excited me most, or should I tell a more complete story? I think, ultimately, we all have to admit that there are a lot of mediocre (or worse) wines made in New York.

      This site is partly about celebrating what is so great about New York — but we aren’t blind cheerleaders. I think it’s important to be honest and take a critical look at wines and the state as a whole, along the way.





Leave a Response

(required)