Previous Issues of the Newsletter
Autumn 2000
Lamoreaux Landing Wine Cellars Rates “Best Red Wine”
Lamoreaux Landing 1998 Cabernet Franc was awarded the Best Red Wine award and a Double Gold Medal in the 2000 New York Wine & Food Classic Wine Competition held in September. Lamoreaux Landing’s 1998 Merlot was awarded Best Merlot and a Gold Medal at the Wine & Food Classic.
Gold Medals also went to Lamoreaux Landing's 1998 Chardonnay and 1997 Chardonnay Reserve. Both the 1999 Gewürztraminer and the 1998 Pinot Noir were awarded Silver Medals in this important wine competition. Our outstanding '98 Cabernet Franc was also named an "Example of American Greatness" at the 2000 Thomas Jefferson Invitational Wine Competition held this summer.
Our New Winemaker Arrives From France
Lamoreaux Landing Wine Cellars is proud to announce the appointment of Samuel Alexandre as Winemaker. Samuel is a native of Beaune in the Burgundy Region of France. A graduate of the University of Dijon in enology, he interned at wineries in France, Oregon, Australia and here in the Finger Lakes.
Samuel has worked extensively with the vinifera wine varieties we have at Lamoreaux Landing, and oversaw the 2000 harvest. He says, “I see no distinction between the grape cultivation and the winemaking process, it is all one in my mind. We had good maturity in the 2000 season. While some areas experienced an early frost, we are protected by the warm waters on Seneca Lake and the position of the vineyard along the eastern shore of the lake. He adds, “I am satisfied with what I see from this year’s harvest and would be glad to have everyone who enjoys quality wine taste our 2000 vintage at Lamoreaux Landing.”
Vineyard Report - the 2000 Harvest
This year’s grape harvest surpassed expectations. The grapes were beautiful at harvest. Hot muggy days were at a minimum this summer allowing the grapes to avoid unwanted microorganism growth that sometimes accompanies warm, moist weather conditions.
Deciding when to harvest takes many factors into consideration. The sugar and acid content of the grapes must be optimal at harvest. The weather conditions when picking grapes matter as well. Picking grapes in rainy weather can lead to loss of flavor. Grape berries absorb the rainwater, diluting the grapes flavor and sugar content. Waiting too long to harvest can put the grapes at risk of frost damage. But clearly, the most important consideration to make at harvest is how the grapes taste.
Getting flavorful, ripe, clean, perfect fruit to the press is only the beginning of the magical process that takes clusters of berries and turns them into a most spectacular beverage. We look forward to our offerings from this outstanding 2000 harvest.
Vineyard staffers Jim Wood and Joe McCoy harvesting
handpicked Chardonnay grapes for our Brut
In Pursuit of Perfect Pinot
This past May I joined a group of winemakers, winery owners and educators on a trip to France to discuss the challenges and rewards of Pinot Noir, Gewürztraminer and Riesling. We visited small winemaking estates in the Burgundy and Alsace regions, located in central eastern France. The area’s cooler climates and gently rolling hills are not unlike the Finger Lakes of New York.
All was not work and serious conversation. Group members took an opportunity to visit the French countryside to sightsee and sample the local cuisine. The French do take their food seriously. Mealtime consisted of individual courses paired with just the right wine, no gulping of fast food on this trip.
The predominant red wine grape in Burgundy is Pinot Noir, a rather temperamental thin-skinned grape that, when all is right, makes a most flavorful, complex wine. While in Burgundy, we had a chance to talk with our French counterparts about growing Pinot Noir and turning it into an exceptional wine. There was much agreement on the topic. Much of the success of growing great Pinot grapes has to do with proper vineyard site selection, including its soil and exposure to the sun as well as the way the vines are positioned on the grape trellis. Of course starting with the right rootstock and grape clones are essential to the desired outcome. Careful monitoring of the fermentation process, through oak aging and finally bottling, completes the cycle.
Here at Lamoreaux Landing Wine Cellars, we have been successful in producing exceptional Pinot Noirs, which have consistently won medals and awards. These include most recently the Wine Enthusiast Best Buy & Highest Rated NY State Pinot Noir, The American Wine Society Wine Competition, New York Food & Wine Classic and the International Eastern Wine Competition. We are confident that our Pinot made from the 2000 harvest will be a great one.
Mark Wagner, Proprietor
Dede Hatch Photos on Exhibit at Lamoreaux Landing
Lamoreaux Landing is pleased to announce that the photographic works of Dede Hatch will be on display at the winery through February 2001. Dede describes this collection - The Color of Light and Ruby, too - as a major showing of color work, as well as some black and white. Her subject matter is diverse and includes everything from the waters of Cayuga Lake to her trusty canine Ruby, from the color and light of San Miguel d’Allende, Mexico, to catching the glorious opening of a single flower in her garden.
Dede Hatch’s work has appeared on book covers and brochures and she has had exhibits around the country. We hope you come visit the winery to enjoy a wine tasting as you feast your eyes on the views inside and outside the winery.
“Ruby at Taughannock Park” by Dede Hatch
Matching Food with Wine from Lamoreaux Landing Wine Cellars
1998 Cabernet Franc
Harvest Beef Daube with Roast Vegetables
Serves 4-6Lamoreaux Landing’s barrel-aged 1998 Cabernet Franc pairs perfectly with this fall stew served over roast vegetables. Marinating the beef overnight in dark beer adds aromas that complement the wine’s herb qualities. And roasting the vegetables at high temperatures brings out smoky caramelized flavors that work well with this award-winner. Like many stews, this daube is even better the second day.
Beef: 4 lbs. chuck, cut in 2” cubes, as much fat removed as possible
Marinade:
Mix all ingredients except tomato paste and marinate beef 8 hours or overnight, bring daube to a boil in a heavy pot, then simmer covered for three or more hours, until the beef is cooked through. Drain beef, defat liquid, add 1/4 cup tomato paste, and boil sauce until thickened. Add beef and heat gently; taste for seasonings.
Roast Vegetables:
One hour before stew is done, pre-heat oven to 400 degrees. Toss vegetables with oil and seasonings. Roast parsnips, carrots, onions, and 6 garlic cloves in a shallow pan for 45 minutes to an hour, stirring frequently, until well browned. Roast mushrooms separately with remaining garlic for 30 minutes, stirring often.
Divide vegetables into bowls and top with meat and sauce. Serve with sourdough bread, a simple salad, and Lamoreaux Landing Wine Cellars 1998 Cabernet Franc.
Grady Wells is a writer and radio producer living in Ithaca, N.Y.
