I've said it before (and I'm sure I'll say it again before the end of the May rose-fest here on the site) but the diversity of local rose never ceases to amaze. Saignee or rose for rose sake? Blend of red and white wines, or just red? How much skin contact, if any?
I don't think we'll ever see the evolution or development of a "Long Island-style rose" and that's okay. I don't like to think about my rose all that much. I like to drink it and quench my thirst on a hot day or enjoy it with spring and summer foods.
In the years I've been enjoying and writing about Long Island wine, Paumanok Vineyards has mostly made off-dry rose, wines that co-owner Charles Massoud recommends as replacements for cranberry sauce at the Thanksgiving table.
But, the last couple of years, they've been making a dry edition too.
Paumanok Vineyards 2009 Dry Rose ($17), made with cabernet sauvignon, shows the expected strawberry aromas, but also some bramble berry and blueberry as well.
The palate brings big acid -- almost too much, but not quite -- with more berry fruit blend that matches the nose, with just a little red apple on a dry, lively -- though short -- finish.
Producer: Paumanok Vineyards