06/30/17 6:01am
Sauvignon Blanc

Macari Vineyards Lifeforce Sauvignon Blanc. (Credit: Lenn Thomspson)

Summer and Long Island sauvignon blanc go hand in hand. As the hot, humid weather descends upon us, the bright citrusy flavors of local sauvignon slakes our thirst and refreshes us.

But not all Long Island Sauvignon Blanc is created equal. There are myriad styles thanks to experimentation on the part of local winemakers. Some producers pick their grapes a bit earlier to capture the most acidity. Others wait a bit longer to mitigate some of the green flavors that many expect in sauvignon blanc. You’ll find varying degrees of skin contact, lees contact and even barrel fermentation or aging too.

Note: Keep an eye out for the next issue of Long Island Wine Press, where we take and in-depth look at Long Island Sauvignon Blanc.  

Our “Wine of the Week,” Macari Vineyards 2015 Lifeforce Sauvignon Blanc, shows of yet another experimental side of local sauvignon blanc. Winemaker Kelly Koch uses one of the winery’s concrete eggs — they look exactly how you’re picturing them — to ferment a portion of the Lifeforce blend. The remainder is fermented in stainless steel. (more…)

11/29/16 10:52am
Lieb Cellars 2011 Blanc de blancs

Lieb Cellars 2011 Blanc de Blancs. (Credit: Courtesy photo)

“This wine focuses a laser beam of fruit right on the tickle-spot of your palate.”

That’s how The Washington Post describes Lieb Cellars’ 2011 Blanc de Blancs ($32), a sparkling wine made from 100 percent pinot blanc. The wine was selected by the newspaper as a great value for the holidays. (more…)

11/18/16 6:00am
Macari Vineyards 2016 Early Wine

A bottle of Macari Vineyards 2016 Early Wine. (Credit: Lenn Thompson)

The third Thursday in November, which was yesterday, is kind of a big deal in the wine world. It’s Beaujolais Nouveau Day, when, under French law, the new batch of Beaujolais Nouveau is released at 12:01 a.m., just weeks after the gamay grapes used to make it were picked.

In France — particularly in the Beaujolais region — it’s a day celebrated with festivals, fireworks and much revelry. Here in the United States, you’ll probably find stack after stack of the stuff at your local wine shop.

Though it’s a fun concept, a very-early taste of the new vintage just in time for Thanksgiving, most of the wine is mediocre or worse. There are some good ones, but they are harder to find and aren’t worth chasing down.

Don’t bother. Pick up a bottle (or six) of our wine of the week: Macari Vineyards 2016 “Early Wine” Chardonnay. (more…)

11/09/16 6:00am
Macari Vineyards Early Wine

Macari Vineyards’ 2016 Early Wine was released Nov. 8, 2016. (Credit: Vera Chinese)

It takes less than two months for Macari Vineyards’ Early Wine to go from vine to glass.

The Mattituck vineyard released its 2016 version, which the New York Times once called “fruit salad in a bottle,” in its tasting room on Tuesday. Perennially the first wine of the North Fork harvest to be released, it’s made from 100 percent chardonnay grapes and costs $18 a bottle.

“[It] offers green apple, lime and floral aromas,” said Macari winemaker Kelly Koch. “A slight effervescence and bright acidity keep it fresh and balanced.” (more…)