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Standing Stone Vineyards Fingers Likes Vidal Ice (375ML half-bottle) 2009

Other White Blends from New York
  • WS90
11.5% ABV
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5.0 1 Ratings
11.5% ABV

Winemaker Notes

Tropical fruit flavors of mango, papaya and melon; with honeyed aromas and mouth feel. Delicious on its own, or serve it with dark, almost bitter chocolate. The perfect ending to any meal!

Critical Acclaim

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WS 90
Wine Spectator
This has a very tangy streak of citrus peel and persimmon running through the core of tangerine, date and salted caramel flavors. Still taut on the finish, but should mellow out nicely with some cellaring, as the length is there. Best from 2013 through 2016.
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Standing Stone Vineyards

Standing Stone Vineyards

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Standing Stone Vineyards, , Other US
Standing Stone Vineyards
In 1991, owners, Tom and Marti Macinski purchased historic vineyards on the east side of Seneca Lake. A long line of venerable vintners spent years researching the quality of these lands. The Maniskis followed in their footsteps by growing wines in the same historic vineyards that served Gold Seal Vineyards so well in the past. History became their best teacher, for conditions on the rolling hillsides above Seneca Lake proved ideal for growing and harvesting premium grapes and subsequently crafting heavenly wines. In just a few short years, the couple's boutique winery began to make history with a prized selection of award-winning wines. Tom and Marti's wines continue to reap honors and critical acclaim on the wine circuit, but we've only just begun to show our potential. They plan to move into the history of the future, with the great vineyards of the world, bringing much deserved recognition to the new world-class wines of the Finger Lakes.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PIN172758_2009 Item# 114955

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