Posts Tagged“rose”

Lieb Cellars 2013 Reserve Sparkling Rose

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When a winery adds a new wine to its portfolio, I’m always curious how that happens. What’s the thought process? Is it to meet a real or perceived customer demand? Is it because there is some extra fruit that isn’t accounted for? So I asked Lieb Cellars general manager Ami Opisso how Lieb Cellars 2013 Reserve Sparkling Rose ($35) made its way into the winery’s portfolio. She told me “The simple answer is that we’ve been making what we like to drink.” It’s hard to argue with that thought process. Each summer, the Lieb management team gets together — before…

Roanoke Vineyards 2014 “NoFi” Rose

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  There have been a lot of rosé reviews on the site this week. That may seem odd if you treat rosé simply as a summer sipper. At NYCR global headquarters, rosé is a year-round libation. We just drink different examples this time of year. Now that the weather has cooled, I find myself using my oven more, and whether I’m roasting a chicken, roasting some winter squash or cooking a pork shoulder for 10 hours like I did last weekend, richer, fuller-bodied rosés really fit the bill. They have enough weight to stand up flavor-wise, but are still fresh, with that lively…

Macari Vineyards 2014 Rose

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Macari Vineyards 2014 Rose ($16), may be a bit of a kitchen sink of a wine, made with 49% merlot, 17% cabernet franc, 17% cabernet sauvignon, 10% chardonnay, 5% malbec and 2% viognier, but this dry, light pink wine is also fresh and delicious. On the paler side of local rose — not that it matters at all — it offers scents of citrus and citrus blossom, wild strawberry and watermelon with a little underlying earthiness as it warms. There’s more strawberry and citrus on the bright, balanced palate — but also a distinct peachy note. There’s good acidity but also a gently…

Tousey Winery 2013 Rebellion Rose

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You don’t see very much Blaufränkisch rosé in New York. You see even less rosé that is barrel fermented. But, with Tousey Winery 2013 Rebellion Rosé ($16) co-owner and winemaker Ben Peacock has produced both. Fruity red cherry and strawberry flavors are gently accented by notes of spice and blanched almond — hinting at this wine’s time in oak, but not coming out and announcing it. The barrel reveals itself more on the palate — where there texture is creamy and simple red fruit flavors have a buttery edge to them. Mouth-filling and round, it shows enough acidity and a long finish. Producer: Tousey…

Weekly New York Wine News — August 10, 2015

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Syrah in Southold Farm + Cellar’s estate vineyard This week we have well deserved recognition in the pursuit of healthy vineyards, potential deprivation, festival reports, and the important economic impacts of wine growing. NEWS Wines and Vines – 8/4/2015 Cornell University’s leading grape pathologist, Wayne Wilcox was honored with Outstanding Achievement Award from the American Society for Enology and Viticulture-Eastern Section (ASEV-ES). The Street – 8/6/2015 Oh the horror! Rosé shortage! Seems there’s not quite enough of the good pink wine to go around, on the east end of Long Island. Newsday – 8/8/2015 A brief update on the changes at Roanoke Vineyards, which…

Getting Rose Right: Finally, the Finger Lakes is Making Consistently Excellent Rose. Here’s Why

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Photo via David Diaz, Damiani Wine Cellars No one is immune to bad ideas, and for years, the Finger Lakes had consistently bad ideas when it came to rose. It all seemed to culminate in one ill-fated February evening in 2014. You might be wondering why anyone was talking about rose in February, and you would be on to something. On the evening Thursday, February 27th, 2014, Fox Run Vineyards hosted an industry and media “Discover Dry Rose Grand Tasting.” Perhaps you recall that January and February of 2014 had been colder than an ex-lover, hammered by snow and raw…

Bellangelo 2014 Cabernet Franc Dry Rose

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It doesn’t always happen this way. Not every cabernet franc rose tastes like cabernet franc, but Bellangelo 2014 Cabernet Franc Dry Rose ($16) really does. It starts off with the types of bright red fruits that you’ll get from most roses — cranberry and red cherry in this case — but there are also underlying notes of Herbs de Provence and mossy earth that bring a bit of complexity without getting in the way of the fresh fruit aromas and flavors. Brisk and refreshing, it’s lighter bodied and begging to be enjoyed with food. Producer: Villa Bellangelo AVA: Finger Lakes Vineyard: Tuller Vineyard…

Kontokosta Winery 2014 Rose

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Are you getting tired of reading my rose reviews? I hope not. I’m tasting and drinking a lot of new ones every week and you’re gonna read about the best ones here. To be sure, there is a lot of mediocrity in Long Island rose — with a strong dose of sameness. I tasted a tank sample of Kontokosta Winery 2014 Rose, and it’s anything but the same. With a large syrah component (50%), there is a savory herbal-white pepper edge to a core of slightly jammy wild strawberry fruit flavor. Mouth-watering and delicious, this was the first wine I went back to…

McCall Wines 2014 “Marjorie’s” Rose

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For several vintages now, McCall Wines’ rose has been a favorite in the Thompson household. It was also made with pinot noir. With the 2013 vintage, McCall added a second rose, adding a merlot-based wine to the lineup. In 2014, the winery’s entire rose production was merlot (I with a small addition of sauvignon blanc). “The pinot noir was a saignee. We wanted greater concentration in our red pinot noir without over-handling the wine. 2014 was such a stellar vintage that we didn’t need to do saignee. We would rather make the full amount of good-vintage pinot noir,” said Brewster McCall.…

Anthony Nappa Wines 2014 Anomaly White Pinot Noir

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I consider this wine a rose, though winemaker Anthony Nappa often refuses to call it one when we talk, preferring to call it a white pinot noir. Some years it’s whiter than others, but I consider it a rose regardless of color because of how it drinks — like a rose. Anthony Nappa Wines 2014 Anomaly ($20) is made with pinot noir grown both in the Finger Lakes and on Long Island because Nappa thinks that “a combination of New York’s two most prominent winegrowing regions complements each other and brings nice balance to this wine.” Unlike so many marketing messages in the wine world, I…