McGregor Vineyard 2007 “Emery Vineyards” Seyval Blanc
I'm definitely not one of those wine writer-types who dismisses hybrid grapes. I've had some terrific wines made from Vidal. Have enjoyed several different styles of Vignoles. And, I even like Seyval Blanc when it's done well.
Some winemakers treat Seyval a bit too much like chardonnay for my liking, aging it in oak, which just isn't a good idea. Others leave a significant amount of residual sugar in the finished wine, trying to appeal to the white zinfandel set. Jeff Dencenburg, winemaker at McGregor, did a little of both with this McGregor Vineyard 2007 "Emery Vineyards" Seyval Blanc ($16), but he didn't overdue either.
This wine was partially fermented in French oak barrels, was blended with 20% chardonnay, and has 1.25% residual sugar.
So pale that its nearly colorless in the glass (all of the McGregor whites I've had recently were like this), the nose is rather neutral with overripe pear and subtle hints of oak-spice.
There is a bit more flavor on a medium-bodied palate, still led by pear and apple flavors. There's a bit of citrus here too and some definite spice that comes from that barrel fermentation. That residual sugar is balanced fairly well by acidity — only really peeking through on the mid-palate — and the wine finishes citrusy and clean, if a bit short. I've had far worse Seyval, but I've had better too.
Grapes: 80% Seyval Blanc, 20% chardonnay
Producer: McGregor Vineyard
AVA: Finger Lakes
Price: $16
ABV: 11.6%
RS: 1.25%
Rating: (2 out of 5 | Average)
Lenn;
Seyval is my 2nd most favorite wine (next to Riesling of course). I’ve always made it either as a blend with Chardonnay both Oaked and Unoaked, and as a straight Seyval but with RS for as you say the “White Zinfandel set” (you do know that’s probably the majority of wine drinkers out there, right?. I think in the near future I’ll be exploring some of the more finer points of Seyval, I remember an interesting Seyval I had once that was aged Sur Lie…
Jonathan Hull
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hey if you wanna do an interesting Seyval experiment, check out Benmarl, Stoutridge, and Glorie (Hudson Valley). Glorie grows the grapes, and all three make a wine out of them, so you can see the hand of 3 different winemakers on one vineyard. Stoutridge goes for the more Germanic style, and its unfined and unfiltered so its got incredible mouth feel. Benmarl has been making Seyval for 30 odd years so theyve got it down pat. Glorie is a little newer to the game, and winemakeing is not the primary farming focus (he mostly grows apples, pears, and peaches) which I think is reflected in the wines. Their basic but good with food, just everyday stuff.
also as a P.S., I just got a job at Clinton Vineyards
http://www.clintonvineyards.com/
Im totally humbled, and extreemly excited. They have also been making Seyval for over 30 years, its all they grow. they make a table white, a late harvest, and several champagnes from it, along with several small fruit desert wines! I cant wait to start this April!