Lamoreaux Landing Wine Cellars Wine List and Tasting Notes

Wine Guide and Tasting Notes

"[Lamoreaux Landing] is one of the most important wineries in the Finger Lakes. Its Chardonnay Reserve is a consistent medal winner, and the Pinot Noir is arguably the region's best. Merlot and Cabernet Franc are also attractive as are Riesling and good, quaffable fizz."

Oz Clarke's Pocket Wine Guide 2003

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White Wines

~~2003 Chardonnay Reserve~~, (sold out) barrel fermented: Buttery aromas are followed by toasty oak notes that highlight the depth of flavor. This extraordinarily rich and complex wine is bold enough to be served with the richest, creamiest cheeses, gravies and sauces.

2005 Chardonnay, barrel aged (new release): A flavor profile of citrus, pineapple, kiwi, and a touch of vanilla round out this classic Chardonnay. This wine, with its burst of fruit flavor and refreshing acid finish, will serve as a wonderful complement to a wide range of foods – oysters, Caribbean cuisine, and smoked salmon are but a few.

2005 Dry Riesling Peach, floral and lime aromatics harmoniously mingle on the nose. Meanwhile, on the tongue, fantastic fruit flavors unite with elegant structure and everlasting finish. You may experience a hint of sweet grapefruit and fresh nutmeg in the long finish, one that is sure to please a variety of palates. A wine that shines on its own and pairs exquisitely with Asian cuisine.

2005 Gewürztraminer Heady aromatics of orange peel, honeysuckle, nutmeg, and peach are followed by fruit and spice flavors and a full-bodied, everlasting finish. Try this Gewürztraminer with traditional sauerkraut, sausages, and the Alsatian cheese Munster, or with any spiced or curry seasoned dish.

Estate White: A particularly fragrant wine full of Asian pear, apple, and tropical notes. All stainless steel fermentation has helped to retain the abundant fruit character of this Chardonnay and Riesling blend. This versatile wine goes well with most everything. Try with cheese, white meats, creamy dips, fish and seafood.

~~2005 Semi-Dry Riesling~~ (sold out) Beautifully balanced with sweetness and fruit, this classic Lamoreaux Riesling expresses aromas and flavors of peaches, apricots and pineapple. Delicious on its own, it also pairs well with many foods including those with some sweetness.

Red Wines

2004 Pinot Noir, barrel aged “Burgundy Velvet” best describes this wine’s bright cherry fruit notes, soft tannins, and lingering fruit and spice finish. In addition to the complex nose, with aromatics of earth, oak, cloves, and cherry all add up to perfect characteristics to complement grilled meats, salmon, or pasta.

Cabernet Franc NV, barrel aged This marriage of our 2003 and 2004 Cab Franc displays appealing scents of fresh ground coffee and luscious, tangy, berry fruit. These heady aromatics lead to a fresh palate of berries and cherries with a soft and solid tannic finish. Sure to please the red wine drinker as they dine on meat dishes (pan-fried pork chops come to mind), lasagna, or even Middle-Eastern and Greek fare.

2003 Merlot, barrel aged: This wine is chock full of dark berry fruit and black pepper spice. The fruit on the mouth nicely balances the well-integrated tannins resulting in a lovely mouth feel and flavors that refuse to fade. Serve with roasted and grilled meats, tomato sauces, hard cheeses and dark chocolate.

Gold Medal 2004 NY Wine & Food Classic

Estate Red, barrel aged: A harmonious blend of Pinot Noir and Cabernet Franc with a ripe black cherry aroma and flavor, and a deep red claret color. Serve with pizza, simply prepared beef dishes and most cheeses.

Silver Medal 2003 New World International Wine Competition

Dessert Wines

2005 Vidal Ice Wine (375 ml): This sweet nectar is full of ripe pineapple, peach, lychee, and citrus flavors. The rich, smooth feel is in perfect harmony with the acidity and its flavor lasts pleasurably in the mouth. This Ice Wine is a complete dessert by itself. It also lends itself to pairing with other desserts, preferably those less sweet than the wine. Try it with poached pears, apple pie, crème brûlée, fresh fruit, or with rich and creamy soft cheeses.

Sparkling Wines (Méthode Champenoise)

2000 Brut: This elegant sparkling blend of Chardonnay and Pinot Noir is wonderfully rich and creamy. It exhibits pear and fresh walnut aromas, followed by a delicate fruit flavor and creamy texture. This Brut was aged in the bottle for five years before release. A classic style of sparkling wine that will pair brilliantly with everything – sushi, fried, salty and spicy dishes, or even a handful of strawberries fresh from the Farmer’s Market.