Two hommages to Bordeaux - via Long Island and Red Hook Winery




On June 17th, the Upstairs at PJ’s tasting event was 100% New York wines and it bears mentioning, repeated mentioning, that New York wines are at an unprecedented level of overall quality.  Recently I learned that the world famous Blue Hill restaurant in Pocantico Hills has an entire page of their wine list devoted to New York wines made at Red Hook Winery - after tasting a selection from Red Hook I can no longer say I am surprised!

Part of the Long Island contingent on 6/17, Red Hook Winery’s  Entre-Deux-Mers and The Guardian were showing on all-cylinders that afternoon.

Red Hook Winery makes a dizzying array of hundreds of wines (all sourced from New York vines) and has winemaking demi-gods Bob Foley and Abe Schoener on board as hands on consultants.

These two wines challenge our assumptions of Long Island wines as being overpriced, dull and over-oaked.  These two wines are qualitative value plays up against classics from Saint-Emilion and Graves.

These two wines deserve your attention for sure.

70% Merlot / 20% Cabernet Franc/ 5% Cabernet Sauvignon/ 5% Petit Verdot
Aromatics of cigar box, black licorice and leather... medium bodied with well integrated practically seamless tannins… flavors hint at mint, dark berries and spice with no new oak to muddy things up.

Sauvignon Blanc and Semillon from the Castello di Borghese Vineyard (Hargrave-planted). Partial skin-fermentation (spontaneous). Fermented and aged in neutral wood. No lees stirring. Bottled at 21 months. Under Abe Schoener's direction.

George Feaver - Wine Director

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