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June 08, 2011


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I'm starting to really enjoy the Finger Lakes dry Rose. Seems they are all 100% Cab/Franc and I guess that's because of the region where Cab/Franc does fairly well. Would like to know your comparison of FLX and LI. That's assuming most LI Rose is made from Merlot, for same reason.
I'll be in NYC in two weeks and will be bringing home some LI wines. I'll definitely be looking for Shinn Estate, but would like your recommendations for other Rose and Merlot that will be prime example of Long Island terroir

Joe: Thanks for the comment -- and there are some seriously delicious roses from the Finger Lakes as well. There is a diversity of style up there, much like on Long Island, so it's hard to compare the two apples to apples.

The rose and merlot recos could get pretty long, so I think I'll shoot you an email.

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