With the start of summer has come a flood of new releases, many being whites from the banner 2010 vintage.
At Aquebogue’s , , a wine made from grapes normally grown in Spain. And there’s good reason for it. On the nose, aromas of fragrant peach, lychee and orange rind mix with floral and steely notes. On the palate, the wine has huge citrus flavors of lemon, lime, tart nectarine and a lingering tangy orange note on the finish. The acidity is punchy, too.
Miguel Martin, Palmer’s winemaker, said the Albarino, which sells for $25 in smaller, 500ml bottles, is nearly sold out.
“Next year, I hope to make more,” he said. “But that depends on the grapes.”
Martin, however, wants the spotlight on the just released 2010 Sauvingnon Blanc, which is full of grassy, gooseberry and grapefruit aromas. On the palate, fleshy flavors of ruby red grapefruit and lemongrass mingle with pronounced mineral notes. The finish is incredibly long, and despite the hot vintage, the wine retains plenty of acidity.
That’s likely because Martin likes to bring in the fruit early, he said.
“I like my sauvignon blanc green,” he said. The winemaker also said he removes the leaves on the north side of the vines so they get plenty morning sun while keeping the vines leafy on the south side protects them from being scorched by the afternoon sun.
He also cold ferments the wine at 48 degrees, a six-week process, in order to “cement the aromas.”
As for pairings, Martin said the wine, which sells for $19 a bottle, begs for oysters.
Palmer’s last new white, the 2010 Pinot Blanc, is a departure from the tart and tangy albarino and sauvignon blanc. On the nose, the wine is smoky and nutty, with apple and pear fruit and hints of yeast. On the palate, the wine is highly dense and viscous, with candied apple and pear fruit, hazelnut notes and a touch of sweet lemon on the finish.
Martin said the nuttiness comes from the extensive stirring of the lees, essentially the dead yeast in the tanks. The wine, which sells for $19 a bottle, is not aged in oak.