Posts Tagged“shinn estate vineyards”

Talking Sustainable with David Page, co-owner Shinn Estate Vineyards

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I’ve long been a fan of Shinn Estate Vineyards, not only because of their wines but also because of their dedication to sustainable farming and push towards near-complete organic viticulture. Today on Appellation America, you can find an interview that I conducted recently with co-owner David Page. We touch on a wide range of topics, including their new estate winery, new winemaker, organic and biodynamic farming techniques, the Long Island Merlot Alliance and their push for highly aromatic wines. Read the interview and let me know what you think. And, please let me know if there are any members of…

Shinn Estate 2003 Merlot Best With Thanksgiving Dinner According to NYT

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Like I said the other day, every wine writer has to do a "what wine works best with Thanksgiving dinner" story or column and Eric Asimov of the New York Times is no different. What I love seeing, however, is the wine Eric and his tasting panel chose as the best pairing wine of their tasting — Shinn Estate Vineyards 2003 Merlot (See my review). Both that merlot and their "Red" (a merlot-heavy blend) are terrific food wines. Of course, co-owner David Page is a well-known chef (he and Barbara Shinn also own Home restaurant in Manhattan), so that the…

Setting Up Shop At Shinn Estate Vineyards

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In just a few years, Shinn Estate Vineyards has built a reputation for their "green" vineyard practices and quality wines that show off the quality of their fruit. Before the upcoming 2006 vintage, the wines were made at other wineries — most recently at Wolffer Estate under the watchful eye of winemaker Roman Roth. With harvest 2006, however, Shinn Estate Vineyards’ wines will be estate made and bottled — in a renovated barn right next to their rustic tasting room. They have also hired their first head winemaker, Juan (John) Eduardo Micieli-Martinez, formerly of Pellegrini Vineyards and Premium Wine Group.…

WTN: Shinn Estate Vineyards “Red” ($14)

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I have an announcement to make: I have a new favorite local red wine for every day, food-friendly drinking. Shinn Estate Vineyard’s non-vintage Red ($14) is a blend of 75% merlot and 25% cabernet sauvignon, isn’t the most complex local merlot. It isn’t the richest, deepest pour either…but it’s ideally suited for food Light-to-medium bodied, this wine actually has some pinot noir-like qualities despite the grapes involved. Light ruby in the glass, the nose is mainly raspberry and strawberries, with just the most subtle hints of spice. The palate is juicy red berries, hints of oak character, and terrific food-friendly…