Posts Tagged“pinot noir”

forge-2013-pinot-noir

Assumptions and generalizations. In recent weeks they have crept into more than a couple wine-related discussions I’ve had. As with regular, every-day life, they are silly, even dangerous, things that can make us appear ignorant or worse. In wine, they are crutches that even the most intrepid writer/critic/thinker will fall back on in a pinch. Of course many of them are based in fact — at least tangentially. Take the idea that red wines from the 2013 Finger Lakes vintage can’t or won’t be good. I haven’t heard anyone laud the season for any grape. The growing season was a wet…

forge-2012-les-pinot

When Forge Cellars burst onto the Finger Lakes wine scene with the 2011 vintage, it was with plenty of noise and fanfare. A famous French winemaker will do that for any New York wine project. The label’s first release — an oak-aged riesling — has inspired several other Finger Lakes winemakers to try it. But for all of the attention the Forge riesling garners, there are plenty of outstandingly delicious rieslings in the Finger Lakes, in a variety of styles. The Forge wines that have captured my attention most are the pinot noirs — in part because there simply aren’t many…

red-tail-ridge-2011-pinot-noir

Fruity, with fresh red cherries and red raspberries the nose on the Red Tail Ridge 2011 “RTR Vineyard” Pinot Noir ($20) also shows hints of earthy mushrooms, lavender/lilac and subtle brown spice. It’s a pretty, subtly complex nose. Light bodied, soft and a bit dilute on the mid-palate, the palate doesn’t quite live up to the nose. Red fruits again dominate flavor-wise — cherry, cranberry — with savory, woodsy spice and earthiness. Producer: Red Tail Ridge Winery AVA: Finger Lakes Clone(s): Swan, 113, 114, 115 and 23 Harvest Date(s): September 18 and 25 Yields: 2.5 tons/acre ABV: 12% TA: 5.3…

forge-2011-pinot-noir

I try to learn something from every wine I put into my mouth. Sometimes the revelations are bigger than others. Sometimes they are subtle reminders. Forge Cellars 2011 Pinot Noir ($25) reminded me why I taste wines the way I do (when I’m reviewing them, anyway) and why some reviewers are doing it all wrong. Upon opening, this cooler-vintage pinot is waif-like in its delicate aromas of red cherry, dried strawberry, Earl Grey tea and faint spice. Similarly, the palate is very light bodied, with a core of red berries, dried flowers and just a touch of earthy dried leaves.…

arrowhead-2011-pinot-noir

A lot of cheap pinot — let’s use sub-$20 as our loose definition — has little pinot character. They can be gulplable, but they are typically strawberry-cherry juice with some alcohol. That fact is one reason that I appreciate Arrowhead Spring Vineyards 2011 Pinot Noir ($18) so much. It has real pinot character for a great price. Is this the best pinot in the world or even Niagara? Of course, not. But it never lasts long when I open it. The nose starts with red cherries — ripe, tender ones — but some swirling teases earthy forest floor and raw…

red-tail-ridge-2011-pinot-noir

You don’t need to avoid Finger Lakes red wines from cooler, gray-er years like 2011. You just need to know where to look for consistent quality, nearly regardless of vintage. Red Tail Ridge Winery has proven to be one of those beacons of consistency. Winemaker Nancy Irelan’s Red Tail Ridge Winery 2011 “RTR Vineyard” Pinot Noir ($20) is fruity on the nose, with red cherry and red raspberry aromas accented by light notes of brown spice, lavender and earthy raw mushrooms. Though a bit dilute and not as complex as the nose, the light-bodied palate is driven by red fruits —…

two-pinots

A pair of Finger Lakes pinots offered a stark reminder about the potential value — and the potential dangers — of aeration. And it reminded me that it’s easy to make mistakes when it comes to decanting. Recently, we opened a bottle of Bloomer Creek Vineyard 2008 Pinot Noir and a bottle of Fox Run Vineyards 2001 Pinot Noir Reserve. I don’t do a whole lot of decanting, but there are wines that seem to require more air to open up. Our Science Editor can probably fill me in on whether decanting has as much impact as we think, and I don’t…

2012-flx-pinot-noir

Producing pinot noir is the wine industry’s equivalent to a high-wire act. When done right, it can be spectacular and breathtaking. But it requires courage and commitment, and leaves little margin for error. Pinot noir is a thin-skinned grape that requires a cool climate with moderate temperatures to be successfully cultivated. Excessive heat can rob the fruit of flavor and acidity. While it is fairly adaptable to different soil types (provided that the soil drains well), it also requires a certain amount of precipitation and long hang time for the variety’s characteristic aromas and complex flavors to develop. Despite conventional…

forge-lesallies

Editor’s Note: Thank you to Jim Silver for the first story in our new “Moved by a New York Wine” series. If a New York wine has moved you, let us know. I discovered my love of Burgundy on a class trip through the Cote d’Or, sometime back in 1988. Attending classes at La Varenne and day-tripping with the other kids over to Dijon, Chablis and St. Bris surely put the rare flavors of a very old part of France in front of my brain, where they remain to this day. The unmistakable character captured by the chardonnay and the pinot noir grown on those…

mcall-featured

Yesterday, McCall Wines was named “Winery of the Year” following the 2013 New York Wine & Food Classic, which included included 842 New York wines, 11 Hard Ciders and 22 Spirits from several regions across New York State including Long Island, Hudson Valley, Finger Lakes, Niagara Escarpment and Lake Erie. On its way to being named “Winery of the Year” McCall won double-gold for its 2010 Pinot Noir Reserve and 2007 Ben’s Blend. In addition, McCall was awarded medals for its 2011 Cabernet Franc (Gold), 2008 Merlot Reserve (Gold), 2010 Chardonnay Reserve (Silver), 2012 Marjorie’s Rose (Silver) and 2008 Merlot (Silver).…