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June 19, 2007


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it's funny, the tasting room guy at Roanoke told me that the marine climate and soil (but specifically the soil) of the east end of long island is most similar to Graves, in Bordeaux. he then surmised that this is why cabernet franc and merlot are so important to long island... This may or may not be true (Cab Sauv. doesn't seem to work as well on LI), but what he didn't mention is that white wine is really important to Graves, specifically Sauvignon Blanc and Semillion. This seems to be what Shinn is doing here, a white Bordeaux. Big ups to them because it's delicious. I find the nose to be pineappley, where jamesport's nose is grassier.

And to take a more irrational technical analysis point of view, the pointy, presqu'ile, geographies of bordeaux, long island and New Zealand are similar. maybe sauvingon likes to be planted near oceans, on salty sandy soil, strung out on skinny penninsulas.

This was my favorite Sauvignon Blanc at the recent Brooklyn Uncorked tasting. I think Shinn is knocking it out of the park with basically every wine they make, from their "red" totheir higher priced reserve wines.

I tried this one out at Shinn on Saturday - and loved it. At first, it was so "different" that I couldn't decide, but after sitting with it for a few minutes, I was definitely digging it.

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