In their own words:
“We are dedicated to making dry, fruity, fun to drink pink wines styled after those made in the South of France for centuries. The fruit from our vineyards is grown and harvested specifically for this purpose. The results show in ripe, extremely drinkable rosés that strike a subtle balance of fruit flavour and crisp acidity. Most rosés are made as a by-product of the red wine-making process, bleeding off the first pressings not desirable for full-bodied red wines. This first-run or “Saignee” becomes rosé almost by accident. The taste, color and wine style vary depending on the fruit grown for red wine.
We approach rosé differently. We grow and harvest our fruit specifically for the purpose of making rosé wines. We harvest early when fruit is optimum; and when the skins are just thick enough to allow for subtle color and tanin in the wine making process. Fruit is transported to the winery and de-stemed, then pressed in a hydraulic French “Basket Press” in 3-4 ton loads. The juice is immediately separated from the skins, giving the wines a pale pink, salmon or pheasant eye color. Stainlesss steel fermentation combined with oak barrel fermentation rounds out the style of each wine”.
Sparkling wines are quite hot nowadays. It started with Prosecco, a sparkling wine from Italy, several years ago.
If you observe the trends, you will find many restaurants have replaced Champagne with sparkling wines. The main reason is many of these wines are just a satisfying as Champagne and for less than half the cost.
For years now, I would greet dinner guests with a glass of Prosecco in my home and would suggest my BetsaPasta clients do the same. I have now included this beautiful pink sparking Croteaux wine to my repertoire and I can guarantee you will include it to your wine collection should you make the time to visit..
Up next…Rafael Vineyard
Entrance to Rafael at Dusk
Next up…Rafael Vineyard in Peconic, Long Island, New York, U.S.A
Down the road a bit on Route 25 in Peconic is Rafael Vineyards.
We decided, at the last second, to stop in here at the end of the day and caught them just before closing. The timing was perfect because we had the tasting room to ourselves. It’s not so much a selfish thing, but more that we were able to have the attention of our server. In this case, we were fortunate enough to meet Nick.
If any of the Petrocelli’s read this, this fellow has personality. He’s a keeper. He knows his wines and sure knows how to welcome his guests.
The impressive wines for us were the La Tavola Bordeaux-style red blend (40% Merlot, 37% Cabernet Franc, 20% Cabernet Sauvignon and 3% Malbec…yes Malbec) and the the Portico Port.
My feeling is that Long Islands best reds are their blends. It all started with Osprey Dominion’s 1997 Meritage blend and I’ve loved most of them ever since.
Bert with David Plath of Grana Trattoria Antica