Wine Recommendation
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Wine Recommendation

Standing Stone 2004 Vidal Ice

Standing Stone Vineyards

2004 Vidal "Ice"
(Finger Lakes)

Standing Stone Vineyards is located in Hector, NY on the eastern shore of Seneca Lake in the Finger Lakes region of New York. The vineyard was purchased in 1991 by Tom and Marti Macinski, with their first vintage released a couple years later in 1993. They made 800 cases of wine that year and are now up to 6500 cases.

Along with vinifera varieties like Cabernet Franc, Riesling and Chardonnay, Standing Stone grows and makes wine from Vidal Blanc, a hybrid variety that does very well in the cool climates of the northern United States.

Table wines made from Vidal are often simple, high-acidity wines that are terrific in the summer for their light fruit flavors and refreshing crispness. The real stars, however, are late harvest and ice wines made from the variety.

Standing Stone Vineyards' 2004 Vidal Ice is called "Ice" but isn't a true ice wine. They pick the grapes after the vine's foliage is gone, and the grapes are starting to shrivel, which begins to concentrate their flavors. The grapes are then frozen commercially, which locks the flavorless water and allows the winemaker to extract the sweet, decadent nectar.

A rich, luscious amber in the glass, this dessert wine is extremely aromatic with peach, pineapple, mango and apricot scents. Similar flavors greet the palate, with definite sweetness that is balanced expertly by terrific acidity. At $25 for a 375ml bottle, this is one of the best dessert wine deals in New York state – and maybe America.

Reviewed September 12, 2006 by Lenn Thompson.

Other reviewed wines from Standing Stone Vineyards


The Wine

Winery: Standing Stone Vineyards
Vintage: 2004
Wine: Vidal "Ice"
Appellation: Finger Lakes
Grape: Vidal Blanc
Price: 375ml $24.99

Review Date: 9/12/2006

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.