Wine Recommendation
  Sign In
Subscribe to our newsletter
Bookmark and Share  
print this review   PDF version of review     

Wine Recommendation

Jamesport Vineyards 2006 Sauvignon Blanc, Estate (North Fork of Long Island)

Jamesport Vineyards

2006 Sauvignon Blanc, Estate
(North Fork of Long Island)

Many Long Island wineries focus on the red wines of Bordeaux--particularly Merlot--and the white wine of Burgundy--Chardonnay. They are, by far, the two most planted varieties. Jamesport Vineyards is a little different. They make Merlot and Chardonnay of course--the market demands them. But, they also have a well established Pinot Noir program and consider the white wine of Bordeaux, Sauvignon Blanc, a specialty.

Most local Sauvignon is reared entirely in stainless steel tanks, which highlights the fruit character and results in fresh, lip-smacking wines that tend to be straight-forward no matter how delicious. Jamesport's winemaker, Les Howard, ferments 62% of this wine in stainless steel with 35% in 132-gallon puncheons and 3% in oak barrels.

The nose is a mélange of tropical fruits--mango, papaya, kiwi and passion fruit--with a little grape fruit accented by subtle smoky oak and just a little herbaceousness. Ripe peach, passion fruit and mango flavors greet the palate with terrific acidity and a clean, lingering finish. It's fresh and fruity without being like fruit salad, and offers a little depth and interest without being over-oaked like many California Fume Blancs. It's easy to see why Jamesport focuses on this variety. They do it extremely well.

Reviewed July 25, 2007 by Lenn Thompson.

The Wine

Winery: Jamesport Vineyards
Vineyard: Estate
Vintage: 2006
Wine: Sauvignon Blanc
Appellation: North Fork of Long Island
Grape: Sauvignon Blanc
Price: 750ml $21.95

Review Date: 7/25/2007

The Reviewer

Lenn Thompson

Lenn Thompson writes about New York wines for Dan's Papers,
Long Island Press, Long Island Wine Gazette, Edible East End
and Two words describe his taste in wine — balance and nuance. Lenn prefers food-friendly, elegant wines to jammy, over-extracted fruit bombs and heavy-handed oak. When reviewing, Lenn tastes each wine three times — alone right after opening, with food, and again the next day — believing that 90-second reviews are unrealistic and not how the average person enjoys wine.