Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2019 Estate Sparkling Pinot Blanc comes in with 9.3 grams of residual sugar, 8.7 of total acidity and 12.2% alcohol. It was bottled in March 2022 after 22 months on the lees. There is no disgorgement date on the bottle, but this is a unique disgorgement, so there can be no confusion. This easily exceeds expectations, at least mine. Of course, you have to like the acidity and the power as well as the fruit. Though nervy, toasty and mouth coating, it is also nuanced and relatively complex. The big finish makes it even better, as it shows some tension to go with the fruit. I'm not entirely convinced this will hold well throughout the decade, but right now, it seems worth leaning up on this. It's a nice deal and an interesting effort.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
A far-reaching peninsula extending into the Atlantic Ocean from the city of New York, the Long Island appellation includes The Hamptons and North Fork AVAs. With a maritime climate and conditions not unlike that in Bordeaux, the region excels in the production of Bordeaux varieties, namely Merlot and Cabernet Franc.