New York Now Well Known for its Red Wines, Too

By JIM TREZISE
New York Wine & Grape Foundation
 
“If I proclaimed that the most exciting red wines in the United States come from New York State, would you believe me?”
 
That’s how Anna Lee Iijima of Wine Enthusiast began her breakthrough analysis and review of the evolution of red wines on Long Island, in the Finger Lakes and the Hudson Valley. Her piece is the equivalent for New York reds that Wine Enthusiast’s selection of New York State as Wine Region of the Year in 2015 was, recognizing the “30-year overnight success.”
 
The article is artfully constructed, blending terroir-focused background with winemaker interviews and reviews of the major varietials, featuring lots of scores of 90 and above. 
 
By category:
 
Merlot
** Paumanok Vineyards 2010 Tuthills Lane (94)
** Harbes 2014 Proprietors Reserve Hallock Lane (93)
** Wolffer 2012 The Grapes of Roth (93)
 
Pinot Noir
** Forge Cellars 2014 Les Allies (92)
** Millbrook 2013 Block Five East (91)
** N. Kendall 2013 Pinot Noir (91)
 
Cabernet Franc
** Hermann J. Wiemer 2014 Magdalena Vineyard (93)
** McCall 2012 Reserve (93)
** Shaw 2010 Reserve (93)
 
Cabernet Sauvignon
** Raphael 2013 Reserve (92)
** McGregor 2012 Reserve (91)
** Damiani 2012 (90)
 
It is truly striking that this selection of fabulous reds includes 12 different wines from 12 different wineries in three different regions, demonstrating quality across the board. While Long Island has traditionally been New York’s “red region,” and still makes wonderful wines, other regions are following suit.
 
Case in point: The past two years at our New York Wine & Food Classic competition, the Governor’s Cup for “Best of Show” was awarded to Finger Lakes red wines.
 
New York’s red revolution is also significant because truly great wine regions have to show superb quality in reds as well as whites. And now we do!

Hudson Valley Wineries Create 'Signature Wine'

From Jim Trezise at the New York Wine and Grape Foundation:

Napa Valley Cabernet Sauvignon...Oregon Pinot Noir...Long Island Merlot... Finger Lakes Riesling--just a few of the regions that have become famous by adopting a "signature wine" that they can do consistently well across vintages and wineries.

And now a group of Hudson Valley wineries has decided to hitch their wagon to Cabernet Franc, a medium-bodied red wine that grows well in the cool-climate region and is rapidly increasing in popularity.

Spearheading the effort, Doug and Mary Ellen Glorie of Glorie Farm Winery, along with the publishers of Hudson Valley Wine Magazine, spread the idea and received an eager audience of industry colleagues.  As a result, the Hudson Valley Cabernet Franc Coalition was formed to encourage more vineyard plantings of the grape and boost recognition of the region's distinctive Cabernet Franc wines.  (In other parts of the State, there are the Long Island Merlot Alliance, and the Finger Lakes Wine Alliance focused on Riesling.)

Used primarily in a cameo role as a blending grape in Bordeaux, Cabernet Franc has become increasingly popular among New York producers due to its cold-hardy nature, medium body, food friendliness, and other characteristics. Coincidentally, it is one of the "parents" of both the Cabernet Sauvignon and Merlot grape varieties.

Some people fear that choosing a "signature wine" will type-cast a region as a one-trick pony, but long experience has proven otherwise.  What it does ideally is draw attention to the region for consistent quality of that wine as an enticement to try others.  Works like a charm.

Best wishes for success to our Hudson Valley colleagues.