Posts Tagged“damiani wine cellars”

damiani-2010-meritage

Damiani Wine Cellars is the rare Finger Lakes winery that can be counted on for good Bordeaux-variety wines almost regardless of vintage. In warmer, drier years however, the results can move well beyond good. 2010 was one such year. Damiani Wine Cellars 2010 Meritage ($27) is a nervy, wiry blend of 44% cab sauv, 37% merlot, 19% cab franc that shows aromas of cassis, blackberry and black cherry fruit along with grilled herbs, a dusty earthiness and just a kiss of new oak. Chewy but not chunky, the palate is medium-fuller bodied and delivers a bit more raw toasty oak, but the same dense core of dark fruit, earth and leaves. The finish is long and focused with a distinct graphite note at the very end. Though drinking well now, this should have the stuffing to age 5-10 years before plateauing. And, at $27 it over-delivers. Producer: Damiani Wine Cellars AVA: Finger…

damiani-2010-reserve-cab-sauv

Damiani Wine Cellars 2010 Cabernet Sauvignon Reserve ($45) — proved me wrong. I can admit it.  I have to. Finger Lakes pinot noir — and to a lesser extent Blaufrankisch — have been coming on strong in recent years. But cabernet sauvignon? I’ve been less then enthusiastic after tasting seeral. Maybe cabernet can only get here in one or two out of ten years, but this wine is a new benchmark for the variety in the Finger Lakes. Its concentrated, brooding nose offers aromas of blueberry, currant and plum with a savory/umami edge and an integrated dose of oak and herbs in the back background. Mouth-filling but still wiry and lithe, the palate shows similar concentration at its core — currant, blueberry, fig and plum — with a toasty edge. Youthful, well-integrated tannins provide ample structure without overwhelming the wine. A long, fruity finish — with an herbal edge —…

wintervines2

On Saturday, Steve Shaw of Shaw Vineyard spent about an hour carefully cutting buds from canes he pulled from his vineyard. It had been several days since the coldest weather to hit the region in years had finally lifted. Reports varied from county to county, town to town, vineyard to vineyard. The lowest temperatures had plunged perilously close to ten degrees below zero. Shaw wanted to know how his canes had dealt with it. There is no hard line of temperature that will inevitably cause vine death, but ten below is an unofficial rule of thumb. Growers will say that ten below for three hours or more is precarious territory. Buds can die, cutting down the next year’s crop. Vine death is devastating for the obvious reason — that vine has to be replanted, with no fruit to bear for the year — but it is more than a one-year burden. New vines require several years to produce wine-worthy…

esc-club

The September shipment of the Empire State Cellars Wine Club will go out to members in a few weeks — but here’s a sneak peak of what is coming.. If you aren’t familiar with the club, you can learn more here. “Hello New York” Wines Charles Fournier 2012 “Gold Seal Vineyards” Riesling: Named for a Finger Lakes pioneer and his seminal vineyard, this negociant-made riesling is focused and fresh, showing pear and apricot flavors, nervy acidity and along, slate-y finish. A terrific value.  Wolffer Estate Vineyard 2010 “Red Letter”: The great 2010 growing season resulted some of Long Island’s best-ever <$20 reds, this being one of them. Made with 70% merlot, 25% cabernet sauvignon and 5% petit verdot, it delivers ripe dark berry flavors, integrated oak nuance and surprising structure at this price point. “Getting to Know New York” Wines Forge Cellars 2012 Riesling: The well-rated 2011 vintage of this wine proved controversial to…

Syrah Bunches

It’s easy to get confused about red wine in the Finger Lakes these days. Is there a ‘flagship’ red variety? Is it pinot in the hands of the right people? Is it cabernet franc, that workhorse that occasionally finds profundity? How about lemberger/blaufrankish? When did that bandwagon hit a massive pothole? And now here comes syrah. If you grew up on west coast syrah or Australian shiraz, syrah seems an unlikely choice for the Finger Lakes. But that ignores its happiest home, which happens to be the much cooler Northern Rhone. No, Cote-Rotie is not Seneca Lake, but nor is it Napa. Maybe syrah makes sense along New York’s narrow lakes after all. Vinny Aliperti thinks so. “Everyone should have at least an acre of syrah on the farm,” says the winemaker at Atwater and the owner of Billsboro, both of which make syrah from Seneca Lake fruit.  He says…

esc-club

The November shipment of the Empire State Cellars Wine Club will ship in a couple weeks, but — as always — I’m excited to share the selections with you. If you’re not familiar with the club, you can learn more here. “Hello New York” Wines Lamoreaux Landing 2011 Gruner Veltliner: It’s exciting to include this relatively new grape to New York, and Lamoreaux Landing’s first commercial release of it. Dry and refreshing, it shows aloe, white pepper, lemon-lime citrus, and green herbs — with just a hint of salinity. Roanoke Vineyards 2010 BOND: Some complain about the lack of quality “table wines” from Long Island (wines under $20). The Pisacano family, along with winemaker Roman Roth take on that challenge here with ripe, juicy results. “Getting to Know New York” Wines Forge Cellars 2011 Riesling: This is probably unlike any riesling you’ve ever tasted — aged in old oak barrels, which gives the…

damiani

It had been two years since I last tasted the Damiani Wine Cellars 2007 Cabernet Franc, and I was down to my last bottle. On release, it was an impressive wine with depth, if a tad besmirched by oak. I liked it enough to buy three bottles. Earlier this month my wife and I went to dinner and decided to open this wine one more time. Sometimes we talk about transformation that can occur in a complex wine, but no one really knows what to expect. If I harbored high hopes for the Damiani Cab Franc, it turns out those hopes were decidedly too low. This wine was an absolute beauty, complex, layered, structured. It had gone from a pony to a wild stallion, from a Dodge Neon to an A8. “That’s too bad,” I said, not disappointed in the wine by any stretch, but saddened at the thought that…

damiani

I first tasted this wine as a part of Riesling Hour and it was one of the more popular wines amongst the Long Island wine industry folks who joined me for the tasting. This review is based on a subsequent tasting in my home. Light hints of apricot and lime bring nuance to a nose driven by sweet pear and green apple. Juicy, ripe and off-dry, the palate shows more sweet pear character along with flavors of peach and white grape — with snappy acidity that brings focus and verve. There is an interesting floral, green tea note on the medium-length finish. Producer: Damiani Wine Cellars AVA: Finger Lakes ABV: 11.9%   RS: 2.0% Production: 420 cases Price: $16* (3.5 out of 5 | Very Good, Recommended to Outstanding and Delicious, Highly Recommended) (Ratings Guide)

For this, the first installment of Local with Local (Finger Lakes Edition), I've asked Chef Deb Whiting of Red Newt Bistro on Seneca Lake to create a dish specifically for enjoying with Damiani Wine Cellars 2007 Cabernet Franc (my review), a fine example of Finger Lakes cabernet franc from a producer that is only now starting to get some attention. She came up with Grilled, Coffee-Rubbed, Bacon-Wrapped Beef Tenderloin with Cherry-Cabernet Franc Sauce. Here's here thinking behind it and the recipe:I recently tasted a bottle of Damiani Wine Cellars 2007 Cabernet Franc and of course immediately started thinking of what kind of food I would pair with this wonderful wine. Aromas and flavors of smoke, dark cherry and cranberry danced through my mind as I continued to drink the wine and think about food. I kept coming back to dark cherry and realized that cherry season is just around the…

By Jason Feulner, Finger Lakes Correspondent There are a few Finger Lakes wineries that have made the production of red vinifera the cornerstone of their business plan. What makes Damiani Wine Cellars, located on the eastern shore of Seneca, unique is the winery's original emphasis on red to the exclusion of whites. When the winery opened in 2004 after several years of experimentation, it offered a variety of reds and only a limited number of whites. "Well, we are red wine drinkers," shrugs Phil Davis, a second-generation grower who oversees the grape growing and production. Lou Damiani serves as the winemaker of the operation. Both Davis and Damiani own several acres of vineyards around and near the winery property. Davis explains that the site is ideal of red growing because it is part of the "banana belt" the area on Seneca Lake that receives favorable sun and air treatment to remain slightly warmer than the immediate surrounding area. "We are near…