Previous Issues of the Newsletter
Summer 2002
Celebrating 10 Years
by Mark WagnerAs Lamoreaux Landing Wine Cellars prepares to celebrate our 10th Anniversary, it seems a fitting time to reflect on some of the winery's achievements.
Set high above an expanse of vineyards, our building stands tall, affording all who visit a spectacular view of Seneca Lake. Over the years, we have had the pleasure of hosting many weddings, receptions, parties, art exhibits and anniversary celebrations. The award winning building, landscaped grounds and lush vineyards have provided the perfect setting for almost every festive occasion.
Aside from the pride we feel in our beautiful building and surroundings, we are even more proud of our wine. Since the first carefully crafted Lamoreaux Landing Wine Cellars vintage to the present, our wines have won hundreds of awards and medals (see inside for our latest wins). International wine writers have recognized our wines, and the winery has been written about in such notable publications as The Wine Enthusiast, The Wine Spectator, The New York Times, The Los Angeles Times, Fine Wine Folio, Hugh Johnson's Pocket Wine Guide, Oz Clark's Pocket Wine Guide and nearly 50 others.
Setting these accolades aside, we take our greatest pride in the extremely loyal following of devotees that our wines enjoy. These loyal enthusiasts enjoy and serve Lamoreaux wine to friends and family on a regular basis, often pairing their favorites with good food. Lamoreaux Landing has been host to hundreds of thousands of visitors and we are so pleased that so many who visit the Finger Lakes do not consider their trip complete without a stop at our winery.
In the coming years, all of us at Lamoreaux Landing Wine Cellars will continually strive for excellence, presenting our fine wines in a pleasant atmosphere for all to enjoy again and again.
Mark J. Wagner, Owner
From The Cellar - New Releases For The Summer Season
Lamoreaux Landing's list of new and soon-to-be released wines is impressive. Our newly released 2000 Chardonnay Reserve is a showstopper. It is rich and full-bodied with abundant tropical fruit. Careful oak aging adds to its complexity. Try this wine with the delicious grilled shrimp recipe Grady Wells developed for us. (See Grady's article.)
Other whites just released are the 2001 Dry and Semi-Dry Rieslings. These classic Rieslings are full of peach aromas layered with pear and melon. The Dry has a crisp clean finish and the Semi-Dry finishes slightly sweet. Both are great with Asian, Mexican and German foods ,and slightly sweet dishes, like those with fruit.
For red wines, we are particularly excited about our newly released Merlot. This Bordeaux style wine is wonderfully full of black currant, blackberry and plum character. Its velvety soft mouthfeel and long finish make it a beautifully round, complex wine. Our Merlot has always been very popular and sells out early.
Although our wines are very consistent from vintage to vintage, each year's weather patterns as well as other factors help to create a slightly different aroma and taste profile. We encourage you to try our new vintages and via la difference!
Lamoreaux Landing - Consistently Winning Awards
We are always confident about the high quality of our wines. We find it especially gratifying, however, when the judges at wine competitions agree with us! We are pleased to announce that our new release 2001 Semi-Dry Riesling, with its intense pear and peach character, has won a Double Gold Medal at the 2002 San Francisco International Wine Competition. Our 2000 Chardonnay, beautifully balanced with bountiful fruit, has won a Gold Medal at the 2002 Great Lakes Great Wine Competition and a Silver Medal at the 2002 Tasters Guild International Wine Competition. Lamoreaux Landing's 2000 Chardonnay Reserve, rich, buttery and full-bodied, was awarded a Silver Medal at the Great Lakes Great Wine Competition. Our Estate White, a perfect blend of Chardonnay and Riesling, won a Silver Medal at the 2002 New World International Wine Competition.
Now there are more great reasons to bring home a bottle of Lamoreaux Landing wine today. Enjoy!
10th Anniversary Party To Benefit Tompkins County Hospicare
Saturday, Aug. 24, 10:00 a.m To 5:00 p.m.
Mark you calendar for Saturday, August 24, 2002 and help us celebrate Lamoreaux Landing Wine Cellars 10th Anniversary. Starting at 10 am through 5 PM we will offer visitors to our winery a delicious assortment of light hors d'oeuvres, cheeses and our award winning wine for tasting, free all day. A silent auction for super-sized bottles of our '97 Merlot, '97 Cabernet Franc and 2000 Pinot Noir will benefit Tompkins County Hospicare. Look for special pricing and new releases as a thank you to our friends, old and new.
We will also conduct tours of the winery and vineyard every hour starting at 1:00, with the last tour at 4 p.m. No tickets or reservations are required.
We look forward to seeing everyone! For more information about Tompkins County Hospicare, visit their website: www.hospicare.org or call 607-272-0212.
Vineyard Report
by Steve Devaney, Assistant Vineyard ManagerAs summer is upon us, it is worth remembering back to the unusually warm spring weather we experienced. It caused our grapevines to begin growing by the middle of April, the earliest bud break any of us here have ever seen. Cold temperatures in the upper 20s at the end of April and in early May had many growers in our area nervous, including us. The deep waters of Seneca Lake, however, helped to moderate the temperatures in our vineyards protecting them from the potentially damaging cold weather.
We are pleased to announce that two of our young vineyards, a Merlot and Viognier, will come into production this year. Viognier is a white grape grown mostly in the Rhône River valley in the South of France. It produces dry wines with a full body and rich fruit flavors. The vines have done well in our climate and this year will be our first opportunity to sample the wines from this small block.
We are also monitoring several experiments in our vineyards. One of our ongoing experiments involves our Pinot Noir vines. In this trial we have been manipulating the vines to improve fruit quality. In the past few years we have noticed a definite increase in flavor potential in the wines made from these trials and have been expanding our test areas.
Over the years we have allowed researchers from Cornell University to conduct various experiments in our vineyards. This year they are beginning an experiment on the biological control of vineyard pests. This project involves using natural predators to control the populations of grape diseases and insect pests. This research will be used to help promote an ecologically balanced vineyard environment in which our vines will continue to flourish.
Summer is an especially beautiful time to visit us. Come and sample our award winning wines, take a scenic walk through our lush vineyards and see where fine wines get their start.
Food and Wine Pairing
by Grady Wells
This big wine's many fruit flavors and ample acidity complement the cheese and oil in this quick summertime dish, while the wine's forward oak complexity works well with grilled shrimp. When you can't grill, broil the shrimp in the marinade in a shallow flame-proof baking dish.
Grilled Shrimp over Linguine and Arugula with
Lamoreaux Landing's 2000 Reserve ChardonnayServes 4
INGREDIENTS
Marinade
Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1/2 lime
1-1/2 teaspoons Tabasco
1 teaspoon black pepper
1/2 teaspoon salt
Three cloves garlic, minced
1 tablespoon grated lemon peel, divided
1-1/2 pounds large shrimp, peeled
2/3 pound of linguine
3 cups chopped arugula
1 teaspoon ground black pepper
1/2 cup grated parmesan cheeseDIRECTIONS
Mix marinade ingredients with one teaspoon lemon peel and pour over shrimp in a medium bowl. Light a charcoal grill or preheat gas grill. When your grill is ready, remove shrimp from marinade and bring marinade to boil in a small pot. Thread shrimp onto skewers, and grill quickly over high heat, one to two minutes per side. Remove shrimp to platter, cover loosely with foil.
Meanwhile, cook pasta in large pot of water until al denté, drain in a colander, saving one-half cup pasta cooking water. Toss pasta into cooking pot with marinade, remaining lemon peel, pepper, and cooking water. Cook over low heat for a minute or two, then sprinkle with cheese and arugula. Divide pasta into bowls and place shrimp on top. Serve with a simple cucumber, red pepper and radish salad, some French bread, and Lamoreaux Landing Wine Cellar's 2000 Reserve Chardonnay. .
Grady Wells is a writer and radio producer living in Ithaca, New York.
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