Wolffer Fatalis Fatum 2014
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Robert
Parker
Product Details
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Somm Note
Winemaker Notes
Decant this wine for at least one hour before serving. Pair it with rich red meats—especially lamb and game, wild mushroom risotto, or aged and "stinky" cheeses.
Blend: 43% Merlot, 42% Cabernet Franc, 10% Cabernet Sauvignon, 5% Petit Verdot
Professional Ratings
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Robert Parker's Wine Advocate
The 2014 Fatalis Fatum is a mostly equal blend of Cabernet Franc and Merlot, with dollops of Cabernet Sauvignon and Petit Verdot, aged for 20 months in 20% new French barriques. It comes in at 13.5% alcohol. Sterner and drier than the 2013 (and perhaps more typical), without its vivid flavors, this is still lovely. It is refined, sophisticated, precise and elegant. Not quite ready, it is still approachable, but you'd be better served giving this two or three years in the cellar. It should age well, perhaps 20 years or more, but let's take that in stages.
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For over 30 years, Wölffer Estate Vineyard has been known as one of the finest producers on the East Coast and a center for innovation and hospitality. They are committed to producing premium, distinctive wines, ciders and spirits through a dedication to quality, penchant for style and celebration of place.
Wölffer Estate was founded in 1988 by Christian Wölffer, a man with great creative vision and a huge passion for life. The estate today is owned and operated by his children, Marc and Joey Wölffer and Winemaker/Partner Roman Roth. The estate spans approximately 170 acres including the acclaimed 55 acre sustainably farmed vineyard located in Sagaponack, NY. They also own 28 acres on the North Fork of Long Island, 200 acres in Mendoza, Argentina and 2.5 acres in Mallorca, Spain. Finally, they partner with carefully selected growers on 338 acres on the North Fork of Long Island as well as 1,750 acres in Côtes de Provence, France.
The unique combination of Bridgehampton loam soil and breezes from the Atlantic Ocean, located 2.6 miles from the estate, provide maritime conditions perfect for achieving the balance of ripeness and acidity that has come to define Wölffer’s signature style: food friendly, elegant and built for longevity. Their dry ciders and gin have extended Wölffer quality into new categories, exemplifying their drive for innovation and excellence.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.
The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.