Long Island revisited
Line up here for the Next Big Thing
by David Marglin
Last week, I told you why you should hop in your car and motor
down to Long Island: its wineries are showing off the results of their best
vintage ever, 1997, and 2000 could be just as spectacular. Here's how and why things
got so good.
To begin with, all world-class wine regions need proper climate and proper
soil, two basic ingredients of what the French call terroir. Wine grapes
need a long growing season when temperatures exceed 50 degrees Fahrenheit. Long
Island isn't perfect in this respect. The last frost doesn't occur until some
time in April, and in some years the weather doesn't cooperate in September and
October either, so the grapes do not get a chance to ripen fully. But this is
also true in other world-class wine regions, including Bordeaux, Burgundy, the
Rhine, and parts of Italy. Long Island, on the other hand, is (usually) sunny,
which is a plus. What's more, the ocean moderates temperature and makes it more
consistent during the summer, and the area gets plenty of wind. That helps
stress the vines (grapevines that are stressed yield more concentrated fruit)
and exposes the grapes to sun by blowing aside the leaves.
Long Island also has the right kind of soil to stand up to rain -- of which the
area gets plenty, even though it's the sunniest part of New York. The soil
drains well and has the right depth and the right nutrients, as well as some
coarseness and loam. Along with wind, these conditions are conducive to growing
grapes and stressing vines.
Besides weather and soil, there are the intangibles. Serious money helps,
because making world-class wine is an expensive business and, in the early
going, not usually a particularly lucrative one. A community of like-minded
folks is also good, because you get support from your peers and it is easier to
find good staff. Long Island has had both since the late '80s and early '90s.
Now there are more than 20 wineries on the North and South Forks (the latter
includes the Hamptons AVA). The money is there, too -- two North Fork wineries
changed hands this summer for more than $5 million apiece.
Long Island's wine industry was conceived around 1972, when, on Thanksgiving
Day, Louisa and Alex Hargrave stopped at a fruit stand on the North Fork and
pronounced the land a "little garden of Eden." They founded a vineyard and
released their first wine, a rosé, in 1975. It took two more decades for
things to get really serious, but the 1997 vintage, in particular, will be
remembered as the one when it all came together for Long Island. The wines from
that year are the ones that did so well in the August tasting that pitted
offerings from the North Fork's Lenz Winery against French vintages from
Pétrus, Château Latour, and Le Montrachet.
Lenz is by no means alone. Yet even though Long Island is now officially on the
map, it's still a work in progress, as winemakers try to figure out which
varietals work best. Chardonnay and merlot are naturals, because these grapes
have high market demand, grow vigorously with high yields, and can withstand
cold winters better than others. These were the biggest winners against their
heavyweight French counterparts in the recent tasting. The problem with both
these grapes, however, is that they are vulnerable in the event of a false
spring warming, which induces bud-break, followed by a devastating frost.
California, Spain, and Australia do not have to fear this
late-winter/early-spring wipe-out.
Cabernet franc, I believe, is going to be the grape of the future. People are
gaining a taste for it, it ripens earlier than cabernet sauvignon (which is
always in a race against cold fall weather), and it does better in harsh
winters. But Long Island is also producing some impressive sparkling wines (the
one category in which Lenz fell short of its French counterparts, although only
barely), as well as good pinot noirs, pinot gris, gewürztraminers, and
rieslings. And Pindar Vineyards just debuted impressive syrah and viognier.
None of these wines are what you'd call cheap -- in fact, some prices are quite
steep. But almost all the wines are worth the dollars, and many sell for
between $10 and $20. Here are some in that price range that I would consider
incredible values.
1997 Pellegrini Merlot North Fork Long Island ($16.99). A bit sharp, but
will age really well. Get a lot of air on it and keep it overnight. Has lively,
jazzy fruit; it's well-polished, a classic for eating with big steaks and
chops.
1998 Pellegrini Cabernet Franc North Fork Long Island ($16.99). Cherries
and bacon, sort of fleshy, make this wine nice with roasted pork tenderloin, or
any dish with plum or hoisin sauce. Shows the promise of the future.
1997 Palmer Vineyards Merlot North Fork Long Island ($14.99). Smoky and
succulent, vibrant, with maybe a hint too much wood. It should mellow some over
time. Long finish, easy to pair.
1997 Jamesport Cabernet Franc North Fork Long Island ($17.95). These
folks make great wines across the board, and this is an elegant example:
supple, well-oaked, fully ripe, pleasant, and approachable. Fine with trout or
red meat.
1995 Palmer Vineyards Chardonnay North Fork Long Island ($6.99). Note
the price! Some butterscotch, but mainly pear, pretty well-balanced. Great
accompaniment to salmon, halibut, or trout. Lingering honeysuckle bouquet makes
this more than okay for the price.
1998 Wolffer Estate Chardonnay Reserve The Hamptons, Long Island
($17.99). Loads of minerals and oak. Pear tart, butter, ample character.
1997 Wolffer Estate Merlot the Hamptons, Long Island ($19.49). The
future of merlot -- grand and delicious. Full, rich mouthfeel, soft tannins,
ripe but not overly heavy blackberry, and a tinge of Bing cherries. It has some
cab sauvignon and cab franc as well.
David Marglin can be reached at wine[a]phx.com.
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