New York State

Shinn Estates Vineyard, Cabernet Sauvignon, 2007

torsten — Thu, 04 Aug 2011 06:29:56 +0000

Following my recent Californian adventure I have now paid the US East Coast a visit. At least so far as you can call opening a bottle of wine "paying a visit". I had visited the New York region last year though, and on a tour through Long Island discovered one of its vinous gems, Shinn Estate Vineyards. Among the lessons I learned there was that you can make very strong wines that can still feel light - if you get the balance right.

Now, if the warning of the Surgeon General on the label of the Shinn Cabernet has not scared you away, will the fact that it has 15.4% ABV?

Shinn Estates Vineyard, Malbec, 2007

torsten — Wed, 12 Jan 2011 18:43:30 +0000

Shinn Estates Vineyard, Malbec, 2007

There is a lot that could be written about Shinn, but as I have done that recently I just point you to my article 'You can't make red wine on Long Island' - Shinn Estate Vineyards, making local wine in a global world. For now just let me say that I bought this Malbec at a recent visit to a beautiful estate on Long Island that is currently being transformed to biodynamic production. Interestingly, the Shinn Malbec comes in a half-litre bottle - they only make Malbec in good years and in 2007 there was only enough for 1344 of those small bottles (selling at $35 each).

In order to avoid any bias I might have had from being welcomed so warmly at Shinn, I figured the wine would have to be tasted blind. So I took it with me to a recent Wine Rambler full committee meeting in Munich and wrapped it properly to hide its identity.

torsten Wednesday, 12/01/2011

'You can't make red wine on Long Island' - Shinn Estate Vineyards, making local wine in a global world

torsten — Fri, 15 Oct 2010 07:15:21 +0000

'You can't make red wine on Long Island' - Shinn Estate Vineyards, making local wine in a global world

'How much alcohol do you think this one has?' With a cheeky smile David hides the label from us, just having poured an intensely coloured red wine. We swirl. We sniff. We taste. Towards 14%, we guess. David turns the bottle around and triumphantly declares '15.4%. But it does not feel that heavy, because of the acidity.' He reconsiders. 'You will still feel it the next morning though.' While I take a second sip of the lovely Cabernet, I look back over a line of open bottles. Just a few minutes earlier David Page had mentioned that he had once been told: 'You can't make red wine on Long Island.' I swirl another wine around the glass, smell the blackberry and earthy aromas of 87% Merlot, 10% Petit Verdot and 3% Malbec, and I do not even need to look up to see David smile, and to know he has reason to. For the wines he makes together with his wife Barbara Shinn are proof that you can - make red wine on Long Island. And that is not the only thing we discovered during our visit to Shinn Estate Vineyards, a visit that turned into a study on local winemaking in a global world. And a bit with a dog...

torsten Friday, 15/10/2010