I’ve enjoyed Raphael’s sauvignon blanc for several years. It always seems to capture Long Island style (or terroir if you prefer) — straddling the line between Old World and New World. It typically has the minerally character you’d expect from a Loire Valley rendition and some, but not all, of the intensely grassy components that make New Zealand sauvignons so unique.
So how does the 2007 release stack up? Pretty well.
The nose is classic sauvignon blanc — bright grapefruit, lemon, kiwi and lemongrass aromas. The palate, which is on the full side of medium bodied, is zesty and refreshing with loads of grapefuit, kiwi and mineral flavors and lively acidity.
The finish is a little light and short, but this wine still serves as proof that sauvignon blanc is the white wine future of Long Island.