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Palmer Select Reserve Red 1997

Other Red Blends from New York
  • WS86
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Winemaker Notes

This classic Bordeaux-style blend has become a benchmark for East End Meritage styles following the tradition of Medoc. Blended from 55% Cabernet Sauvignon, 39% Merlot, and 6% Cabernet Franc, the result is a lush, berry wine with an ample tannin structure, ideal for serving with roasts and game dishes. Featured in the Nov. issue of Bon Appetit an ideal red wine for Thanksgiving dinner.

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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CGM22665_1997 Item# 28020