Last week I wrote about Clovis Point, one of the North Fork's newest wine labels, but I didn't say much about the wines themselves.
And many of you didn't like that too much. I must have gotten at least ten emails saying "what about the wines, Lenn?"
So, here's a brief rundown of the wines Clovis Point currently has available on their website:
Clovis Point’s 2004 Chardonnay ($13.50). This wine was fermented mostly in stainless steel with just a little barrel-fermented chardonnay and Gewürztraminer added. With bright fruit, super-subtle barrel notes and nice balance at this price point, this was my favorite of the three wines. The Gewürztraminer brings a liveliness and spice that might be quite refreshing once the weather warms again. For now, enjoy it with seafood and appetizers.
Clovis Point’s 2004 Barrel Fermented Chardonnay ($22.50). As its label would imply, this one was fermented and aged in French oak. The nose offers vanilla-roasted apple, pear and subtle tropical aromas. Overall, it's a bit quiet and might not be showing as well as it will in another year or two. Apple, pineapple and nutmeg flavors reside within medium body, but the finish is watery and flat.
Clovis Point's 2003 Merlot ($18.50). This is a blend of three different clones of Merlot (181, 1, 314) with some cabernet franc and petit verdot blended in. I found cherries, oak and a little spiciness on the nose. This wine is definitely a lighter-style merlot than most, but it has nice berry-cherry flavors, low tannins and food-friendly acidity. I’d call this a “pizza and pasta wine” but that has negative connotations. Think of it as an everyday red that will go with a wide range of foods — but it's certainly not a big, bold red that is going to put Clovis Point on the map.