Wolffer Estate Vineyard - Wölffer Wines / Dessert & Sparkling

Fabiana Botrytis Late Harvest Rose 2012

Fri, 3 May 2013 12:35:00 GMT

Fabiana Botrytis Late Harvest Rose 2012
Buy Now: $40.00

Region

Long Island, New York. Produced and bottled in Sagaponack, New York.Under Winemaker/Technical Director Roman Roth's meticulous care, Wölffer EstateVineyard encompasses 55 acres and practices sustainable agriculture. Similar inmany respects to conditions in Bordeaux, the local Bridgehampton loam soil,combined with the breeze from the Atlantic, only 2.6 miles away, provides theperfect conditions to achieve the ripeness and acidity necessary for producingWölffer's signature style: European elegance combined with the typicity oftheir Long Island terroir.

Grapes

100% BotrytisMerlot, grown at B&L Farm on the North Fork of Long Island

Winemaker's Notes

Orange incolor with a bright red hue.

Elegant aromasof citrus, honey and blueberries.

The mouth-feelis playful and lush, with ripe notes of honeydew melon, strawberry rhubarb pieand marzipan.

This wineeffortlessly balances lush viscosity, vibrant acidity and minerality.

The fantasticfinish of apricot, quince and hazelnut goes on and on.

Technical Data

2012 was afantastic growing season! An early spring made way for a sun-filled summer thatresulted in beautifully ripe fruit. A couple of late rains in the fall set thestage for a perfect Botrytis infection without worrying about sour rot. Thefruit was hand-selected berry by berry, resulting in only 1.8 tons of pureBotrytis fruit.

TheBotrytis-shriveled berries were hand-selected on October 27th, just24 hours before Hurricane Sandy hit eastern Long Island. The grapes were placedin three one-ton bins and foot-stomped, then macerated for 18 hours to releasethe juice and more fruit flavors, and pressed on October 28th.Following the settling of the juice, the wine was racked and fermented in asmall stainless steel tank.

Thefermentation was stopped on December 6th by racking and chilling thewine. The wine matured for 3.5 months in neutral French oak barriques and willbe filtered and bottled in March 2013, producing 2400 375 ml bottles.

Analyses:

Brix 31

Titratableacidity 9.0g/L

pH 3.6

Serving Suggestions: Serve slightlychilled. Best with spicy Asian dishes, ice cream, fruit pies and tarts, bluecheese -- or just enjoy it on its own.

Visit Dessert & Sparkling to see additional products in this category.

Cool as Well 2009

Fri, 3 May 2013 12:32:00 GMT

Cool as Well 2009
Buy Now: $35.00

Grapes

100% Chardonnay from our oldest Vineyard,planted in 1988 to Davis Clone 3+4 and our Taylor Clone block, planted in 1990.

Technical Data

The 2009growing season was excellent for making a very special Methode Champenoisesparkling wine. The grapes were carefullyselected and handpicked after a long hang time on October 21st 2009.

They werehandled and pressed as gently as possible. The juice was cold-settled (40°Fahrenheit) for 48 hours, followed bya slow fermentation that was achieved by keeping the juice at cool temperatures(~ 64°Fahrenheit) in 100% stainless steel tanks. The wine aged for 2 months sur lees on thewhole lees adding to the classic character. Malolactic fermentation wasstrictly avoided to keep the lively acidity. The wine was clarified and filtered. It was bottled on May 4th, 2010and went through its second fermentation (Methode Champenoise). The bottles were hand-riddled after agingfor 36 months in our dark cuvee room and were disgorged with a dosage of only 9grams per Liter. 5475 750 ml bottleswere produced.

Style/Taste

Light goldenin color, with tiny beads of fine bubbles everywhere.

The nose isclassic with fine yeast and almond notes, brioche, ripe pears and fresh peacharomas.

Themouth-feel is vibrant and playful. Freshpear and lemon notes are wrapped in great texture and intense body that is beautifully balanced byfine tannins, toasty yeast notes and great acidity, highlighted by a wonderfulCO2 mousse. The finish is long withcreamy lees character, pineapple, roasted nuts and mineral notes. Extremely food-friendly with great agingpotential.

Analyses

Brix atHarvest 20.3

TitratableAcidity 12.2 g/L

pH 3.1

Alcohol 12.8%

Serving

This sparklingwine is an excellent accompaniment to food. It matches well with any type ofshellfish on the half-shell, especially oysters. It also acts to refresh the palate betweenspoonfuls of seafood bisque or other cream-based soups. And let's not forget - it'sthe perfect toast for your special occasions.

Visit Dessert & Sparkling to see additional products in this category.

The Grapes of Roth TBA 2009

Thu, 7 Feb 2013 13:07:00 GMT

The Grapes of Roth TBA 2009
Buy Now: $37.00

Technicalnotes:

Grape: 100% Riesling Botrytis Berry Selection
Appellation: Long Island, New York
Vineyard Jamesport Vineyard
Yield: 0.5 tons per acre
Harvestdate: November 12th 2010 by hand, extreme selection
Brix 36.6
TA 9.2 gr/Liter
pH 3.33
Vinification: At Wolffer Estate
FermentationTemp: 62 Fahrenheit
MLF: 0 %
StainlessSteel aged for 3 month
Barrel Aged for 4 month sur lees in older barrels.
Filtration: Yes
Fining: Yes, Bentonite
Bottling: June 2010
Production: 101 cases 12 bottles/cs (375 ml)
Alcohol: 10.8% by volume
ResidualSugar: 175 grams per Liter

Tastingnotes:

Color: Light yellow
Look: Beautiful legs.
Aroma: Fine honey, pineapple, ripe peach and hints of minerality.
Taste: Amazingly viscous and vibrant with great balance betweenthe sweet lush fruit (peach and papaya) and the fresh ripe citrusnotes.
Finish: Unbelievable, fruit, fruit, fruit accentuated by wonderful skin characters and bright acidity.
Overall: Classic, intense, elegant. This wine is made for aging.

Servingsuggestion:

Wonderful asa desert all on its own.
Great withFois Gras, certain cheeses, and fruit drivendeserts.

Visit Dessert & Sparkling to see additional products in this category.

Noblesse Oblige Sparkling Rose 2009

Fri, 7 Dec 2012 13:18:00 GMT

Noblesse Oblige Sparkling Rose 2009
Buy Now: $40.00

Region

Produced andbottled in Sagaponack, New York. Under Winemaker/Technical DirectorRoman Roth's meticulous care, Wölffer Estate Vineyard encompasses55 acres and practices sustainable agriculture. Similar in manyrespects to conditions in Bordeaux, the local Bridgehampton sandyloam soil, combined with the breeze from the Atlantic, only 2.6miles away, provides the perfect conditions to achieve the ripenessand acidity necessary for producing Wölffer's signature style:European elegance combined with the typicity of their Long Islandterroir.

Grapes

40% PinotNoir, 58.5% Chardonnay,1% Merlot and 0.5% Petit Verdot

Style/Taste

Brilliantlight orange-rose in color, with fine beads of tiny bubbles.

Classicbrioche and yeast aromas fill the nose, backed by fresh red fruitand toasted almonds. The mouth-feel is focused and concentrated,with fresh peach notes, hints of strawberries, vibrant acidity,lush, fine tannins and great minerality. Wonderful balance wasachieved by the low dosage, bringing everything together into aseamless and harmonious wine. The CO2 tickles your whole sense ofsmell, making this a beautiful Rose Methode Champenoise Extra Brutwine.

TechnicalData

The2009 growing season was very good for making sparkling winewith concentration, elegance and vivacious body. All thegrapes were carefully selected and hand-picked. The Pinot Noir waspicked in 3 lots, starting September 24th and finishing on October13th, from our 2000 and 1993 Blocks. The Chardonnay was picked onOctober 13th from our 1994 Dijon Clone 76 block.

The grapeswere gently handled and pressed as whole clusters. The juicewas cold-settled (40°Fahrenheit) for 48 hours, followed by a slowfermentation that was achieved by keeping the juice at cooltemperatures (~ 64° Fahrenheit) in 100% stainless steel tanks. Thewine aged for 2 months sur lees and malolactic fermentation wasstrictly avoided to keep the lively acidity. It was blended priorto clarification and filtration. The wine was bottled on March3rd, 2010 and went through its second fermentation. (MethodeChampenoise).The bottles were hand-riddled after 33 months of agingin our dark cuvee room and were disgorged with a dosage of only 5.0grams per liter, producing 3460 bottles 750ml and 606 magnumbottles.

Analysis

Brix 20.1 (Pinot Noir), 20.8 (Chardonnay)

TitratableAcidity 9.6 g/L (Pinot Noir), 8.6 g/L (Chardonnay)

pH 3.3(Pinot Noir), 3.2 (Chardonnay)

Serving

Thissparkling wine is extremely versatile and will match well withcaviar and any type of shellfish on the half-shell, especiallyoysters. It also acts to refresh the palate between spoonfulsof seafood bisque or other cream-based soups, as well as smokedsalmon dishes. And let's not forget - it makes the perfecttoast for your special occasions.

Visit Dessert & Sparkling to see additional products in this category.

Noblesse Oblige Sparkling Rose 2008 1.5L

Wed, 17 Oct 2012 04:54:00 GMT

Noblesse Oblige Sparkling Rose 2008 1.5L
Buy Now: $95.00

Region

Grapes

65% PinotNoir, 34% Chardonnay and 1% "Lambardo" Merlot

Style/Taste

Brilliantlight rose in color, with fine beads of tiny bubbles.

The aroma isclassic, filled with ripe, crisp fruit, hints of brioche, freshpeaches, wild strawberries and lemon zest. The CO2 tickles yourwhole sense of smell. There is great depth to this wine, with richand focused yeast, toasty notes and a tremendously long, dryfinish.

TechnicalData

The 2008growing season was perfect for a vintage sparkling wine. All thegrapes were carefully selected and handpicked. The Pinot Noir waspicked in 3 lots on September 16th, 24th and 30th from our 2000and1993 Blocks. The Chardonnay was picked on October 30th from ouroldest vineyard, the 1988 Block. Handling and pressing of thegrapes was done with whole clusters and as gently as possible. Thejuice was cold-settled (40°Fahrenheit) for 48 hours followed by aslow fermentation that was achieved by keeping the juice at cooltemperatures (~ 64° Fahrenheit) in stainless steel tanks. 17% ofthe wine fermented in new French oak barriques, and all the wineaged for 3 months sur lees adding to the classic character.Malolactic fermentation was strictly avoided to keep the livelyacidity. The wine was blended prior to clarification andfiltration. It was bottled on June 12th. 2009 and wentthrough its second fermentation (Methode Champenoise). The bottleswere hand-riddled and after 31 months of aging in our dark cuveeroom, were disgorged with a dosage of only 6.0 grams perLiter. 4170 bottles 750ml and 550 Magnum bottles wereproduced.

Analysis

PinotNoir

Brix 19.4

TA 8.2 g/L

pH 3.5

Chardonnay

Brix 19.0

TA 7.8 g/L

pH 3.22

Serving

Visit Dessert & Sparkling to see additional products in this category.

Diosa Late Harvest 2011

Fri, 24 Aug 2012 06:38:00 GMT

Diosa Late Harvest 2011
Buy Now: $37.00

Region

Long Island,New York. Produced and bottled in Sagaponack, New York. UnderWinemaker/Technical Director Roman Roth's meticulous care, WölfferEstate Vineyard encompasses 55 acres and practices sustainableagriculture. Similar in many respects to conditions in Bordeaux,the local Bridgehampton loam soil, combined with the breeze fromthe Atlantic, only 2.6 miles away, provides the perfect conditionsto achieve the ripeness and acidity necessary for producingWölffer's signature style: European elegance combined with thetypicity of their Long Island terroir.

Grapes

69%Chardonnay, 14% Gewürztraminer, 10% Vignoles and 7%Trebbiano.

Style/Taste

Rich goldenin color. The aroma is floral and full of honey, sundried apricots,papayas and hints of limes.

The wine isrich and intense, with ripe peach notes and more honey, giving aoily and lush mouth-feel -- but the sweetness is well balanced bygreat acidity and minerality.

Thefantastic concentration and structure gives this wine great agingpotential (up to 40 years) and also makes it very foodfriendly.

TechnicalData

The 2011growing season, despite a brush by hurricane Irene, turned out verywell and brought forth clean grapes with elegant structure. Thewarm season helped to lower acid levels and accelerate thedevelopment of ripe fruit flavors. The grapes were handpicked from7 specially selected lots starting September 27th withGewürztraminer and finishing November 4th with Chardonnay. Theywere immediately transported in their 30 lb. picking boxes into acommercial freezer and stored at 11° Fahrenheit until the frozengrapes were pressed, yielding a very concentrated and lush grapejuice. The juice was fined and well-settled, fermenting in 79%stainless steel and 21% French oak Barriques. The fermentationproceeded slowly at a cool temperature of 60° and when the perfectbalance between the sugar and alcohol was reached, the wine waschilled and racked to stop the fermentation. Malolacticfermentation was strictly avoided to keep the acidity and the purefruit characters. The wine stayed for one month sur lees. It wasfiltered in February and bottled on March 28th, 2012, producing 554cases of 375ml bottles (12 bottle cases).

Analyses

Alc. 9.5% byVolume

Brix38.5

pH 3.5

TA 9.0g/L

R.S. 211g/L

ServingSuggestions

Serveslightly chilled. Best with fresh fruits, fruit tarts orfruit sorbets. Also recommended is the classic pairing withfoie gras, or simply on its own.

Visit Dessert & Sparkling to see additional products in this category.