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MARCH
2004 SELECTIONS
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Pinot Noir, the great red grape variety of Burgundy, "Queen of red grapes," is nothing short of pure nourishment for the soul. Pinots have a pure and clear nature, with solid structure and a transparent face that expresses an incredible emotional character. Good Pinot can have an alluring perfume of violets and cherry blossoms, an elegant vivacity and finesse that lends the wine a kind of poetic beauty. It has lower tannin levels than other red varieties, so it often takes on a velvety softness unmatched by any other red grape.
The Finger Lakes is the most promising region for Pinot Noir, with its well-drained shale and limestone soils and relatively cool climate, which prevents this early ripening vine from maturing too quickly, preserving its delicate structure. The fascinating, meaningful and delicious wines that derive from this region show that Pinot truly belongs there. The best New York Pinot Noirs are intense, voluptuous wines with vibrant fruit and a subtle oak influence, which can tell us something about the earth and the spirit of the place where they were born.
Hand picked from vineyards on the East side of
Seneca Lake. This wine shows ripe cherry and raspberry aromas with
a hint of smoky oak. With a rich mouth feel and supple tannins make
this wine match perfectly with Salmon (either grilled or poached)
and also savory lamb dishes.
Indiana State Fair Wine Competition - Bronze
New York Wine and Food Classic - Bronze
The finest and most delicate variety grown at
Casa Larga. Bright, oak aged, dry, medium bodied with hints of cherry
and raspberry. Crisp clean finish.
Deep garnet describes the color of this classic Burgundy style wine. Brimming with black cherry, blackberry and strawberry aromas and flavors with just a touch of spice. Soft tannins make this red very ready to drink now, but its fruit-forward qualities will allow it to age quite well. Serve with grilled meats, fowl, salmon, fresh tuna, tomato sauces and almost any good cheese.
Tasters Guild International Wine Competition - Silver Medal
New York Fair Wine & Food Classic - Silver Medal
We talk so much about the excellent cool region growing season for chardonnay in the
Finger Lakes, but with its maritime climate and well drained soils,
is turning out some remarkably
complex and burgundy-like . Here are three excellent examples.
This Chardonnay is made from a blend of two different lots: one was barrel fermented in French oak barrels, the other was fermented in our stainless steel vats and then aged for a month in oak barrels. It is an easy drinking Chardonnay that goes well with most fish and poultry dishes. Serve lightly chilled and enjoy! Crisp and lively. This refreshing white offers apple, melon and lime flavors, with hints of creamy vanilla and a spicy finish. A vibrant match with shellfish and lighter dishes. Drink now.
Show casing pure, concentrated Chardonnay fruit flavors. Peachy and tropical, yet lean and elegant. Two thirds of this wine was barrel fermented and the remaining third was fermented and aged in stainless steel.
A clean fruit driven wine with hints of citrus and orange peel. Well balanced with fruit flavors and mineral stone matched with a refreshing acid and a mouth cleansing finish. This wine is fabulous before a meal or perhaps matched with chicken, seafood or pork.
are just the thing for not-too-complicated meals or occasions when a dry wine will seem to serious.
One of our most popular wines, and one of the Hudson River Region's best sellers. Soft and easy drinking, this fruity blend is likely to be your picnic wine. Floral and citrus, guava and mango, a cornucopia of flavors!
A floral, honey nose that paves the way to crisp melon flavors with a delectably round finish. An outstanding off-dry blend of Cayuga White and Chardonnay.
An exquisitely fruity blend of Vidal Blanc, for fruit intensity and structure, and Cayuga White for brightness and crispness.
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