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February 17, 2010


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I have a bottle of 2001 Lamoreaux Landing Brut in the cellar waiting for the right moment. I tasted it last July at the winery. It was still so fresh, and dare I say, young.

I've been able to taste many others this past year; Wiemer, Dr. Frank, Glenora, etc. There's some impressive stuff out there. Being a native of the Finger Lakes, a fan of the wines and in retail, even I didn't know there were that many sparklers available.

Wish I could make that event Saturday! Bring on the Brut roses!!!

Love what you guys are doing. Keep it up!

I think you hit the nail on the head here Even. And I think it applies to all NY. We will be seeing a steady increase in sparkling wines, ice wines, brandies (mainly apple), and hard ciders. There are only a few very special places in NY can we make first class vinifera wines; right on the lakes in the FL, right on the escarpment in Niagara/Erie, right on the Hudson, and the far tip of LI. However the rest of the state is still suited to hybrids as well as first class apple production. The way I see it, there is no sense in trying to make the land act like Burgundy or Bordeaux or Alsace when it wants to be Champagne, Cognac, or Normandy.

And as a side note I think we will be seeing a lot more sparkling made from Seyval and/or Vidal.

My current favorite is Red Tail Ridge's Blanc de Noir 2006. They only made 2 barrels of this maiden vintage and its only available at the winery. Incredibly well balanced with just a touch of creaminess on the finish.

Dan - LL is a serious sparkling producer. Last night a friend brought their 2006; very young and bright and on a tremendous track.

Shannon - Thanks!

Rowland - Interesting to see the wide range of possible sparkling varieties. Why those in particular?

Jrad - Great call. Red Tail is toward the top of the list of quality for me.

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