Several local bottles of sauvignon blanc. (Credit: David Benthal)
“We planted about five acres of sauvignon blanc because we couldn’t get any chardonnay until the next year.”
And that, according to Louisa Hargrave, is how Long Island’s first sauvignon blanc vines found themselves planted in Cutchogue by her and her then-husband, Alex Hargrave. That first year, the vines were eaten to the ground by rabbits, so it took an extra year for the region’s first sauvignon blanc vines to really get going — but as the saying goes, the rest is history for this increasingly important Long Island wine grape. READ
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…)
A bottle of Paumanok Vineyards 2016 Sauvignon Blanc. (Credit: Lenn Thompson)
While many people associate the lively acidity and tropical fruit flavor of sauvignon blanc with wine from New Zealand, Long Island oenophiles know that our region produces a tasty expression of the grape.
McCall Wines, located in Cutchogue in the heart of North Fork wine country, has made sauvignon blanc for a few years now — but up until now it was always with fruit grown by someone else. That changes with the newly released McCall Wines 2015 “Nicola’s Cuvee” Sauvignon Blanc ($24), which is the winery’s first home-grown sauvignon blanc, as well as this week’s Wine of the Week. (more…)
All of the grapes intended for sparkling wine are in and I’ve heard reports that some have started picking chardonnay and sauvignon blanc as well. Harvest season means a lot of things on the East End. All of those awful pumpkin beers are everywhere. Actually, pumpkin everything is everywhere – including throngs of pumpkin pickers from New York City and Nassau County, eating roasted corn and clogging streets on their way to buying way more pumpkins that they need. (more…)
A bottle of McCall Wines 2014 Cuvée Nicola Sauvignon Blanc. (Credit: Lenn Thompson)
We’re a few days beyond the unofficial end of summer, but apparently Mother Nature didn’t get the memo. It’s blazing hot again today and a quick look at the forecast for the next week shows upcoming temperatures in the 80s.
Summer isn’t over, people. Don’t forget that.
The crisp white wines are still very much flowing at my house and McCall Wines 2014 Cuvée Nicola Sauvignon Blanc has found its way into the rotation. Many 2014 North Fork sauvignon blancs have, actually. (more…)