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Fall Bright, The Winemakers Shoppe, 10110 Hyatt Hill, Dundee, NY 14837
HOURS: We are open all year round! We have always been closed on Mondays.
November to May 31: Tues-Fri: 10-5 Eastern Time Weekends (Saturday or Sunday) by appointment 607-292-3995
June to harvest Tues-Fri : 10-5 Saturday 10-4 Eastern Time
Harvest (Sept-Oct): Tuesday to Sunday 10-5 Eastern Time
Free catalog, mail order of supplies but not grapes and juices.
Tom and Marcy, May 27, 2006
Here are notes on tastings I did on most of my 2005 wines yesterday, 5/24/06. Honestly, had they been blind tastings, and I did not know they were mine, I'd never have guessed they were homemade. 30 years of winemaking (with admittedly a few of them on hiatus from the hobby), along with your continued dedicated vineyard work have resulted in excellent wines for me this year...
Chambourcin; dense berry and chocolate aromas, surprisingly light bodied, citrusy on palate with violets and roses, excellent tannin structure gives way to raspberries. Fermented on skins for 6 days, using RC-212.
Seyval/Chardonnay (60/40); light pineapple and tropical nose with toasty notes, well-balanced, crisp/clean on palate and finish. Montrachet yeast.
Chancellor; citrus and brambleberry in nose and palate, very smooth mouth feel with some good tannin in the finish. Fermented on skins for 11 days using RC-212.
Leon Millot Rose; light raspberry nose, subtle cherry/mint on palate, clean aftertaste with strawberry-like acidity. Used 71B yeast.
White Blend (I'm calling it 'Gazebo White' after the one out in our backyard near where I'm planting my vines); light cidery/appley nose, with a balanced fusion of pineapple and Cortland apples on palate and finish. EC-1118 yeast used.
Meritage (35% Cabernet Franc, 30% Cabernet Sauvignon, 20% Carmine, 10% Merlot); nose of dark berries and chocolate overtones, French oak tannins are integrating well/more balanced with the fruit from earlier tastings. Body has gone from very light to medium bodied...after a month and a half almost took it out of the medium toasted barrel but decided not to and that decision has allowed all the components to integrate. Has been in cooperage for 109 days and counting as of the tasting. Still a work in progress, but it reflects what a wonderful vintage 2005 was, and still IS, becoming.
Cap of Carmine (D-47) must removed and pressed, along with loose solids. Whole cluster Merlot (initially on RC-212 in own container, and had been then transferred/macerated in Carmine must) extracted and set aside. Remainder of Carmine pressed, or if liquid, run through colander leaving seeds behind. Whole cluster Merlot crushed by hand, then pressed after removing stems by hand. Carmine showed cranberry flavors at first, then blackberry flavors followed by currants as process went on per above. Merlot was a soft cherry flavor.
Removed cap from previously combined musts of Cab Franc(EC-1118)/Sauv (71B), then pressed them, loose solids removed and pressed, followed by running liquid through colander while final solids were pressed for full extraction. There were very complex yet unidentifiable flavors, but over all earthy tones were noted. Astringency was very good but not overpowering.
The jury is still out on a few other batches, and there are still some blending decisions and oak treatments to be applied to a few selections; again, overall, a great vintage!!!
Greg S.
