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April 06, 2011


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Wow Lenn, you summed it up well. I like reliving dinners like those! Yes, this was as good a reminder as any that Long Island reds can offer great longevity and reward patient cellaring.


I loved this story! I have to admit, I love LI wines as you know, but I am so paranoid I am going to blow it by waiting to long to drink bottles I know will taste pretty great now.

And Cabernet Sauvignon holds up the best?!! I can confide a funny story that I love the Lenz 2006 Cab (if any LI wine is my everyday wine, it is this), but I only buy 3 or 4 bottles a time because Lenn said,'Better drink it now!' in his review!!!

I think I need to drink my favs and save a bottle or two for a decade and satisfy my curiosity.

Question- Can you give a little history lesson on Bedell and Cabernet Sauvignon? What happened to it? They no longer have a Cabernet Sauvignon I believe.

Kareem: Thanks. Really looking forward to doing something like this again. Beyond being educational, it was just plain fun too.

Steve: Thanks for commenting. It's important to point out that cabernet from good years showed the best, not cabernet in general. I'm not sure that 2006 Lenz would show nearly as well ten years from now.

As for Bedell and cab...there was a decision made years ago to focus on merlot and blends. The cabernet goes into other wines. And, having tasted the 2010 (story coming soon) from barrel, I can tell you that I hope they bottle some on it's own. It's that good.

I remember drinking 1993 Bedell at the Shinn dinner during WOTY and being completely rocked. I'm STILL tasting it. Truly amazing to taste a wine that was made so early in New York's modern vinifera history with such power.


Let us not forget the wonderful dinner that chef Keith Luce prepared for us.

Nice right up as it captivated the evening well.


Jules: Yes...we tasted some fun older wines that night too!

Charles: A very good point, Keith prepared an outstanding meal for us. The North Fork is lucky to have him back home.

Lenn, Kareem, or Charles-

For the less educated among us (me), can one of you just list the vintages that you feel have the best chance of improvement with age. Thanks.


What the tasting showed is that all the 90s were able to hold well. None were over the hill.
It also confirmed what we knew, that the better vintages showed the best.
Going back to the 80s the vintages with the best ageing potential for the reds, would be 1988, 1990, 1993, 1995, 1998, 2000, 2001, 2002, 2004, 2005, 2007 and 2010.
Since I prefer my white wines younger I am not quite sure how this applies to the whites. Furthermore, in cooler years, when reds may not have risen to the level to include them in the list above, the white may have shone as more acidity will have been preserved.

Thank you Charles. I have been drinking Long Island wines very regularly since 2004, so I have experience with vintages since 1999. I find it so interesting and fun to feel invested in the area and watch the quality improve every year.

While my taste bids seem to support your personal vintage chart, I think the quality improvements of the area in general might be best appreciated by the number of good wines in the off years like 2006, a far cry from what I remember from 1999.

Maybe the best way to judge the area is by the overall improvement and also the higher quality in off years.

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