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Flat front label of wine

Palmer Lighthouse Rose

Rosé from New York
    0% ABV
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    Winemaker Notes

    White, Rose, Red. Palmer Vineyards Lighthouse series are simple, easy drinking and everyday wines. The current release of Lighthouse white is a blend of Viognier and Chardonnay and offers clean bright fruit in an off-dry style. The lighthouse Rose is a blend of Pinot Noir and Chardonnay offering cherry fruit flavors in a semi-dry style. Both wines will make excellent aperitifs and fare well with picnic lunches. Lighthouse red, a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, is a lighter style of red wine with herbal notes, soft tannins and earthy undertones. It will fair well with red sauce pasta dishes and lightly seasoned grilled poultry.

    Critical Acclaim

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    Palmer

    Palmer

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    Palmer, New York
    Not the oldest winery on the North Fork (it celebrated its 1Oth anniversary in 1996), Palmer has become a significant part of the Long Island wine industry. Indicative of its position are the comments of wine writer Howard Goldberg who described Palmer as, "Long Island's most important winery."

    Greatly appreciated, along with the other accolades the winery has received in the past decade, the praise reflects the efforts of the Palmer team as it strives to uphold Bob Palmer's pledge of quality. "I've got to be careful," Palmer says, "my name is on every bottle." Each staff member contributes a unique factor much the same as a winemaker selects the best of various lots to craft a special blend.

    Because of his long experience in the region, Tom Drozd has become one of the East Ends most knowledgeable winemakers. His grasp of the various components of soil and climate enable him to take advantage of the best of each harvest. The result? Classically structured vinifera wines.

    Bob Palmer's marketing efforts have made Palmer the most visible and best known Long Island producer. With his experience in New York's fast track advertising business to guide him, he spends almost six months out of each year on the road selling Palmer.

    Looking back on sales experiences which, have taken him as far as the United Kingdom, He notes, "I've seen a dramatic change in the reception we have received since we started our trips in 1987. Today, even if people haven't tasted our wines, they know the name and are eager to try them." Palmer credits an active public relations campaign to this high recognition factor as well as favorable reviews by leading writers in the international wine press.

    New York

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are 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. 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 hybrid variety Vidal.

    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

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