When it comes to Long Island sauvignon blanc, there is a small group of wineries that can be counted on to deliver consisten quality. Macari Vineyards is one of those wineries and puts out one of the region's best sauvignons.
This is a wine that I look forward to every spring (when its released) and drink plenty of all summer long, even if I don't eat all of the great local shellfish that this wine is seemingly destined to be enjoyed with.
Most of the grapes than went into Macari Vineyards 2008 "Katherine's Field" Sauvignon Blanc ($22) come from their Block K (Katherine's Field), which is the part of their vineyard closest to the Long Island Sound between 100 and 150 feet above sea level.
Farmed to 2.5 tons per acre, the fruit was hand harvested, steel fermented and malolactic fermentation was strictly avoided.
This year's wine is far lighter in color that previous vintages. The green-yellow is so light that the wine is nearly colorless. The nose is nicly citrusy and grassy with hints of basil and gooseberries.
On the palate, it's a bit more delicate than past years, but it shows tremendous balance between citrusy fruit flavors, savory herb and grass notes, and snappy, lively acidity. The finish is lengthy with persistent saline minerality that the best Long Island sauvignon often has.